Blueberry Bakery Muffins Recipes

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BLUEBERRY BAKERY MUFFINS



Blueberry Bakery Muffins image

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

Provided by Calee

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1/3 cup flour
1/3 cup white sugar
1 teaspoon cinnamon
3 tablespoons butter (soften)
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter (melted)
1 egg
1 teaspoon vanilla
1 -1 1/4 cup blueberries, I use a cupful (fresh or if using frozen do not thaw)

Steps:

  • Preheat oven 375°F.
  • Prepare 12 muffin cups by using baking papers or spraying with Pam.
  • If using streusel mix flour, sugar and cinnamon cutting in butter using fork blend until resembles coarse crumbs; set aside.
  • For muffins combine flour, sugar, baking powder and salt, whisk until well blended.
  • In separate bowl add milk melted (cooled) butter, egg and vanilla mixing well.
  • Combine milk and egg mixture with the dry ingredients mix only until moistened. Fold in blueberries.
  • Spoon evenly into prepared muffin cups.
  • Sprinkle reserved topping over each muffin.
  • Bake 20-25 minutes or until wooden toothpick comes out clean.
  • Remove from pan cool completely.

Nutrition Facts : Calories 210.5, Fat 8.1, SaturatedFat 4.9, Cholesterol 36.1, Sodium 233.1, Carbohydrate 31.6, Fiber 0.9, Sugar 15.2, Protein 3.3

BAKERY STYLE BLUEBERRY MUFFINS



Bakery Style Blueberry Muffins image

Provided by Dan Langan

Categories     main-dish

Time 55m

Yield 16 muffins

Number Of Ingredients 18

Nonstick cooking spray, for the pan
1 stick (4 ounces) unsalted butter, melted
2/3 cup (135 grams) brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (188 grams) all-purpose flour
2 3/4 cups (355 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
3/4 cup (160 grams) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 large eggs, at room temperature
10 tablespoons (5 ounces) unsalted butter, melted and cooled
2 tablespoons (1 ounce) vegetable oil
3/4 cup (6 ounces) buttermilk, at room temperature
1 tablespoon pure vanilla extract
1 1/2 cups blueberries, fresh or frozen

Steps:

  • For the crumb: Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with muffin liners.
  • Whisk the melted butter, brown sugar, cinnamon and salt together in a medium bowl.
  • Add the flour and mix until completely blended and crumbly, then set aside.
  • For the muffins: Sift together the flour, sugars, baking powder, baking soda and salt in a large bowl. Whisk the dry ingredients to combine, then make a well in the center.
  • Whisk together the eggs, melted butter, oil, buttermilk and vanilla in a separate bowl. Pour the liquid ingredients into the center of the dry ingredients, then fold together with a spatula just until the dry ingredients are moistened. Don't overmix. Gently fold in the blueberries. Some may break, and that is okay.
  • Use a 2-ounce scoop or a 1/4 cup measuring cup to portion heaping scoops of batter into each lined muffin cavity. Top each muffin with about 2 tablespoons of crumb, gently pushing the crumb in place.
  • Bake the muffins until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, about 25 minutes. (You may need to push some of the crumb aside to test the muffins.) Cool for 5 to 10 minutes in the muffin tin, then move to a wire rack to cool. Enjoy warm or at room temperature.

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

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