TO DIE FOR BLUEBERRY MUFFINS
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
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
BLUEBERRY MUFFIN SHORTCAKES
Blueberry muffin mix stirs up into sweet and easy shortcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
- Drain blueberries (from muffin mix); rinse and set aside. In medium bowl, stir together sour cream and egg; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir drained blueberries into batter. Spread batter in pan. Sprinkle with coarse sugar.
- Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour. Meanwhile, in medium bowl, stir together strawberries, 1 cup fresh blueberries and 1/3 cup granulated sugar. Refrigerate until ready to serve.
- Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
BLUEBERRY SHORTCAKE SUNDAES
These blueberry shortcake sundaes offer a summery conclusion to any meal. I make this recipe quite often. If you need to save even more time in the kitchen, just buy blueberry pie filling and thin it out with a little orange juice. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil; cook and stir for 2-4 minutes or until thickened., Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce.
Nutrition Facts :
FRESH BLUEBERRY SHORTCAKES
What better way to end a summer meal than with fresh blueberries and real whipped cream sandwiched between classic shortcake? It's one dessert that's sure to delight.
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature., Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened. , Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool., Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. If desired, sprinkle with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 506 calories, Fat 23g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 321mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 4g fiber), Protein 7g protein.
LEMON SHORTCAKES WITH GINGERED BLUEBERRIES
For the best shortcakes, bake them just before serving. To make that an easy prospect, you can prepare and freeze them in advance: Prepare the dough through Step 3, freeze the shortcakes completely, then transfer them to an airtight container for up to one week. Bake the frozen scones whenever the mood strikes. They'll take a few extra minutes to cook, but will be perfectly tender and fresh. They're wonderful served straight from the oven, but if you plan to layer them with cream and fruit, let them cool to room temperature first.
Provided by Samantha Seneviratne
Categories breakfast, brunch, pastries, dessert
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. In a large bowl, whisk together the flour, 1/3 cup granulated sugar, the lemon zest, baking powder and salt. Add the butter and use your fingers to quickly flatten each piece of butter into the flour mixture. The butter should be pliant but not melty. If it starts to get too soft, refrigerate the mixture for a few minutes before moving on.
- In another large bowl, whisk together the 1/2 cup/120 milliliters heavy cream with the lemon juice and egg until combined. Add the cream mixture to the flour mixture and stir with a fork until the dough is evenly moistened.
- Tip the dough out onto a piece of parchment paper. Work it a few times, just to get the mixture to come together, but don't overwork it. Pat the dough into a 5-inch square. Using a sharp knife, cut the dough into two rectangles, then cut each rectangle crosswise into 3 pieces. Separate them on the parchment paper, slide the parchment paper onto a baking sheet and freeze for 15 minutes.
- Just before baking, brush the top of each shortcake with cream and sprinkle liberally with granulated sugar. Bake until golden brown and a toothpick inserted into the center of one shortcake comes out clean, about 20 minutes. Transfer to a rack to cool completely.
- Meanwhile, in a medium bowl, smash 1/4 cup/35 grams of the blueberries. Add the remaining whole blueberries and crystallized ginger and toss to combine. Whip the cream to medium-stiff peaks with the confectioners' sugar, if using.
- To serve, split the shortcakes in half and top the bottom half with whipped cream and berries. Replace the top.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 50 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 31 grams, Sodium 389 milligrams, Sugar 21 grams, TransFat 1 gram
BLUEBERRY MUFFIN SHORTCAKES
Make and share this Blueberry Muffin Shortcakes recipe from Food.com.
Provided by Krsi Sue
Categories Breakfast
Time 1h40m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees.
- Grease bottom & sides of a 9" square pan with cooking spray.
- Drain blueberries from the muffin mix, rinse and set aside.
- In medium bowl, mix sour cream, and egg and then gradually stir in water and oil.
- Stir in muffin mix until just blended.
- Gently stir in drained blueberries into the batter and spread into the pan.
- Bake 25-29 minutes or un til golden brown.
- Cook completely before slicing.
- Serve with whipped topping.
Nutrition Facts : Calories 261.3, Fat 12.8, SaturatedFat 3.8, Cholesterol 29.1, Sodium 291.4, Carbohydrate 32.5, Sugar 0.1, Protein 3.6
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