BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
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 ANGEL CUPCAKES
Like angel food cake, these yummy cupcakes don't last long at my house. They're so light and airy that they melt in your mouth. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Sift together flour and 1/2 cup sugar three times; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon zest., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely., In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
AUNT BLANCHE'S BLUEBERRY MUFFINS
These are delicious and cake-like. I always double the recipe and make huge Texas-style muffins.
Provided by BEVY
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
- Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
- Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 252 calories, Carbohydrate 40.1 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 249.1 mg, Sugar 23.2 g
BLUEBERRY ANGEL FOOD MUFFINS
I love angel food....and I love blueberry muffins....sounds like this is a perfect pair! Found this recipe on food network website. It gives credit to Gale Gand.
Provided by KaraRN
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
- Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.
Nutrition Facts : Calories 336, Fat 0.3, Sodium 222.3, Carbohydrate 78.1, Fiber 1.3, Sugar 61.2, Protein 6.7
BLUEBERRY ANGELFOOD MUFFINS
Steps:
- Cake: Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
- Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.
BEST-EVER BLUEBERRY MUFFINS
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
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.
ANGEL FOOD MUFFINS WITH VARIATIONS
Angel food is one of my favorites -- they are so light and airy! Extra muffins can be frozen. The recipe comes from The Ultimate Muffin Book.
Provided by Lvs2Cook
Categories Quick Breads
Time 58m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees F.
- Prepare the muffin tins by spraying the cups and the rims around them with nonstick spray.
- Sprinkle a pinch of flour into each of the cups and shake the tin around, coating the interior surface of the muffin cups with flour.
- Shake out excess flour by rapping the tin against the side of the sink.
- Whisk 1 cup flour with 1/2 cup sugar in a medium bowl until blended and set aside.
- In a large bowl, beat the egg whites and salt with an electric mixer at medium speed until foamy, about 1 minute.
- Raise the speed to high, beat in the cream of tartar, and continue beating until soft peaks form.
- With the mixer running, add the remaining 1/2 cup sugar in a slow stream, then beat in the vanilla.
- Continue beating for about 3 minutes, or until the mixture is stiff and shiny and until no sugar granules can be felt when a bit of beaten egg white is rubbed between your fingertips.
- Use a rubber spatula to fold in a third of the flour mixture. Do not beat; fold in long, even arcs, so that the whites stay fluffy but the flour is evenly distributed.
- Fold in half of the remaining flour mixture using the same technique.
- Then very gently fold in the remaining flour mixture, just so that the flour is mixed in, but not so that it dissolves.
- Fill the prepared tins to the top; divide any remaining batter equally among the tins, piling it as high above the rims as necessary.
- Bake for 28 minutes, or until well browned.
- Place the tins on a wire rack to cool for 45 minutes.
- Gently rock the muffins back and forth to release them from the tins.
- Store the muffins in an airtight container at room temperature for 24 hours or freeze them in freezer-safe bags for up to 2 months.
- CINNAMON ANGEL FOOD MUFFINS ~ Add 1 1/2 teaspoons ground cinnamon with the flour.
- LEMON ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated lemon zest and 1 teaspoon lemon extract with the vanilla. If desired, drizzle the cooled muffins with a lemon icing.
- ORANGE ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated orange zest and 1 teaspoon orange extract with the vanilla.
- VANILLA GLAZED ANGEL FOOD MUFFINS ~ Coat the cooled muffins with a vanilla glaze or icing.
Nutrition Facts : Calories 119.9, Fat 0.1, Sodium 133.8, Carbohydrate 26, Fiber 0.2, Sugar 16.9, Protein 3.3
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