Betty Crocker Blueberry Muffins Recipes

EASY BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
• Bake 13 to 18 minutes or until golden brown.

HOMEMADE BLUEBERRY MUFFINS

Steps:

• Heat the oven to 400°F. Spray just the bottoms of 12 regular-size muffin cups with the cooking spray, or line each cup with a paper baking cup.
• If using canned blueberries, drain them in a strainer. Rinse fresh or canned blueberries with cool water, and discard any crushed ones. Do not thaw frozen blueberries. Pull off any stems from blueberries.
• In a large bowl, beat the milk, oil, vanilla and egg with a fork or wire whisk until well mixed. Stir in the flour, sugar, baking powder and salt all at once just until the flour is moistened. The batter will be lumpy. If the batter is mixed too much, the muffins will have high peaks instead of being rounded.
• Carefully stir in the blueberries. Spoon the batter into the muffin cups, dividing batter evenly.
• Bake 20 to 25 minutes or until golden brown. If baked in a sprayed pan, let stand about 5 minutes in the pan, then remove muffins from pan to a cooling rack. If baked in paper baking cups, immediately remove muffins from the pan to a cooling rack. Serve warm or cool.

BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

BANANA-BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
• Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

RED, WHITE AND BLUEBERRY MUFFINS

Steps:

• Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil, eggs and cranberries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-fourths full).
• Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle. Drizzle glaze over muffins.

BETTY CROCKER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 F.
• Sift together flour, sugar, baking powder, and salt.
• In a different bowl combine shortening, egg, and milk.
• Add wet ingredients to dry ingredients.
• Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl.
• Bake at 400 F for 20-25 minutes until lightly golden.