Blueberry Muffin Cake Recipes

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BLUEBERRY MUFFIN CAKE



Blueberry Muffin Cake image

A delicious breakfast coffee cake that tastes like your favorite blueberry muffins.

Provided by My Hot Southern Mess

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

cooking spray
1 cup blueberries
1 ½ cups all-purpose flour, divided
½ cup white sugar
¼ cup vegetable oil
½ cup milk
1 egg
1 teaspoon vanilla extract
3 teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
⅓ cup all-purpose flour
2 teaspoons cinnamon
¼ cup butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
  • Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
  • Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
  • Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 42.4 g, Cholesterol 35.3 mg, Fat 12.3 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 344.4 mg, Sugar 21.3 g

BLUEBERRY COFFEE CAKE MUFFINS



Blueberry Coffee Cake Muffins image

Provided by Ina Garten

Time 37m

Yield 16 muffins

Number Of Ingredients 11

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Steps:

  • Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
  • Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

MOUTH WATERING BLUEBERRY MUFFIN CAKE



Mouth Watering Blueberry Muffin Cake image

Make and share this Mouth Watering Blueberry Muffin Cake recipe from Food.com.

Provided by Courtly

Categories     Breakfast

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup low-fat vanilla yogurt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon ground cinnamon
4 large eggs
1 cup fresh blueberries, rinsed and drained
2 teaspoons confectioners' sugar

Steps:

  • Preheat oven to 350. Lightly grease a 10 inch tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour.
  • Measure out 2 T. of cake mix and reserve it. Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. Batter should look thick and well blended.
  • Toss the blueberries with reserved cake mix.
  • Pour two-thirds of batter into prepared pan. Scatter blueberries over batter. Spread remaining batter over the blueberries so that it covers the fruit. Place pan in oven.
  • Bake cake until it is golden brown and starts to pull away from sides of pan, 45-50 minutes. Remove pan from oven and place pan on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack to cool completely, 30 minutes.
  • Place cake on platter. Dust with confectioners' sugar and serve.

Nutrition Facts : Calories 260.7, Fat 12.1, SaturatedFat 2, Cholesterol 54.3, Sodium 327, Carbohydrate 34.8, Fiber 0.7, Sugar 23, Protein 3.8

AUNT BLANCHE'S BLUEBERRY MUFFINS



Aunt Blanche's Blueberry Muffins image

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

½ cup butter
2 cups all-purpose flour
1 ¼ cups white sugar
2 eggs
½ cup milk
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh blueberries

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 MUFFINS



Blueberry Muffins image

Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate-and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 9

3/4 cup milk
1/4 cup vegetable oil or melted butter
1 egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh, canned (drained) or frozen blueberries
2 tablespoons coarse sugar or additional granulated sugar, if desired

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.

Nutrition Facts : ServingSize 1 Muffin

BLUEBERRY MUFFIN CAKE



Blueberry Muffin Cake image

This is a wonderful buttery-tasting cake with a muffin-like texture and also great using fresh or frozen cranberries also, haven't tried it as yet but you might want to try this using fresh chopped firm strawberries in place of blueberries, you can use 1 teaspoon almond extract in place of vanilla... my family loves this cake!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 1 9x9 cake

Number Of Ingredients 12

2/3 cup white sugar
1/2 cup chopped pecans
2 tablespoons butter, melted
1 1/2 teaspoons cinnamon (can use more)
1 cup buttermilk
2 large eggs
2 teaspoons vanilla
2 cups flour
1 cup white sugar
1 tablespoon baking powder
1/2 cup cold butter, and cut into pea-size pieces (no subs!)
1 1/2 cups frozen blueberries (or fresh)

Steps:

  • Set the oven to 350 degrees.
  • Grease a 9 x 9-inch baking pan, and dust with flour.
  • For the topping, stir all ingredients together in a small bowl; set aside.
  • For the cake, whisk the buttermilk, eggs and vanilla in a small bowl to blend.
  • In a large bowl, stir together the flour, sugar and baking powder to blend.
  • Using your fingertips, rub the cold butter into the dry flour mixture, until the mixture resembles coarse meal.
  • Add in the buttermilk/egg mixture; stir JUST until blended (don't over mix!) stir in the blueberries.
  • Transfer the batter to prepared baking pan.
  • Sprinkle the reserved topping mix over the batter.
  • Bake for approximately 50 minutes to 1 hour.
  • Remove from oven, and cool the cake in pan on a wire rack.

Nutrition Facts : Calories 4155.6, Fat 168.9, SaturatedFat 81.2, Cholesterol 686.9, Sodium 2514.6, Carbohydrate 627.5, Fiber 21.7, Sugar 416.9, Protein 54.2

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Top Asked Questions

How do you make blueberry muffins?
1 Preheat your oven to 375 degrees and line a muffin pan with baking cups (or generously grease). 2 In a large bowl, mix together the dry cake mix, flour, baking powder, eggs, milk and oil until well combined. 3 Gently fold in your blueberries, setting some aside to sprinkle on top. More items...
What is the best way to bake a blueberry cake?
Preheat your oven to 375 degrees and line a muffin pan with baking cups (or generously grease). In a large bowl, mix together the dry cake mix, flour, baking powder, eggs, milk and oil until well combined. Gently fold in your blueberries, setting some aside to sprinkle on top.
What are the ingredients in a blueberry cake mix?
Ingredients 1 box yellow cake mix 1 teaspoon baking powder 2 tablespoons all-purpose flour 2/3 cup milk 1/3 cup vegetable oil 3 large eggs 1-2 cups fresh blueberries
How many calories are in a blueberry muffin cake?
A delicious breakfast coffee cake that tastes like your favorite blueberry muffins. You can use regular all-purpose flour or gluten-free flour. 293 calories; protein 4g; carbohydrates 42.4g; fat 12.3g; cholesterol 35.3mg; sodium 344.4mg. Full Nutrition

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