Blueberry And Pecan Muffins Recipes

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BLUEBERRY MUFFINS



Blueberry Muffins image

Provided by Ina Garten

Time 40m

Yield 20 muffins

Number Of Ingredients 10

3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)

Steps:

  • Preheat the oven to 350 degrees. Line muffin tins with paper liners.
  • Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
  • Bake the muffins for 20 to 25 minutes, until golden brown.

BLUEBERRY NUT MUFFINS



Blueberry Nut Muffins image

Muffins are a great part of a brunch or tea. These are not too sweet, which lends to the favor of the fruit in this muffin. Sprinkle sugar on top of muffins before baking for a sweeter top.

Provided by Valerie Ulloa Nickerson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup milk
¼ cup vegetable oil
1 cup blueberries
½ cup chopped walnuts

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
  • Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 22.9 g, Cholesterol 17.1 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 274.2 mg, Sugar 5.5 g

BLUEBERRY AND PECAN MUFFINS (DELIA SMITH)



Blueberry and Pecan Muffins (Delia Smith) image

This is a GREAT muffin recipe from Delia Smith's Summer Collection. The topping gives it a nice crunch. The amount given makes 20 mini or 6 regular muffins. Muffins are common in the US and in Canada - that's why this recipe is included in the Zaar World Tour Canada cook book.

Provided by tigerduck

Categories     Quick Breads

Time 45m

Yield 6 muffins or 20 mini muffins, 6 serving(s)

Number Of Ingredients 12

150 g plain flour (5 oz)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg (size 2)
40 g caster sugar (1 1/2oz)
110 ml milk (4 fl oz)
50 g butter, melted and cooled slightly (2 oz)
1/2 teaspoon pure vanilla extract
110 g small blueberries (4 oz)
100 g pecan nuts, finely chopped (4oz)
10 demerara sugar cubes, crushed
oil or butter, for brushing

Steps:

  • MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl.
  • In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract.
  • Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on.
  • Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix.
  • Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring.
  • Grease your muffin tins or use paper cups.
  • Spoon in just enough mixture to fill each muffin cup.
  • TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins.
  • Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C.
  • Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.

BLUEBERRY AND PECAN MUFFINS



Blueberry and Pecan Muffins image

Make and share this Blueberry and Pecan Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 30m

Yield 12 muffins.

Number Of Ingredients 15

1 3/4 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup cooking oil
1 egg, well beaten
1 teaspoon vanilla
1 cup fresh blueberries or 1 cup frozen blueberries, thawed and drained
1 cup chopped pecans
1 teaspoon grated lemon, rind of
1/2 teaspoon fresh grated nutmeg
4 tablespoons sugar
dipping sugar
melted butter

Steps:

  • Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
  • Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
  • Do not over mix.
  • Gently mix the 4 tablespoons sugar, drained.
  • berries, lemon peel and pecans together.
  • Fold the berry mixture lightly into the batter.
  • Fill greased and dusted muffin pans half full.
  • Bake for 20 minutes at 400 F or until done.
  • While muffins are still warm, dip the tops in melted butter, then in the sugar.

BLUEBERRY PEACH MUFFINS



Blueberry Peach Muffins image

My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!

Provided by Christine

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 16

Number Of Ingredients 14

3 cups all-purpose flour
½ cup white sugar
½ cup brown sugar
1 tablespoon baking powder
1 pinch salt
3 eggs
1 cup milk
½ cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons melted butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
  • In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
  • Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 34.3 g, Cholesterol 55.2 mg, Fat 8.7 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 136.2 mg, Sugar 15.7 g

BEST-EVER BLUEBERRY MUFFINS



Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

BLUEBERRY-BRAN MUFFINS



Blueberry-Bran Muffins image

I created this recipe by trial and error. I've only had one outstanding bran muffin at a restaurant, and wanted to come up with a awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits.-Nancy, Rens, Prescott, Arizona

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 17

1-1/2 cups bran flakes
1/3 cup boiling water
1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup packed brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/2 cup unsweetened applesauce
2 tablespoons molasses
3/4 cup fresh or frozen blueberries
3/4 cup pitted dried plums (prunes), coarsely chopped
1/4 cup slivered almonds
2 tablespoons honey

Steps:

  • Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside., Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds. , Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.,

Nutrition Facts : Calories 155 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 166mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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