Blueberry Muffins Cats Mom Recipes

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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.

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

MOM'S BLUEBERRY MUFFINS RECIPE - (4.4/5)



Mom's Blueberry Muffins Recipe - (4.4/5) image

Provided by Grimesmj

Number Of Ingredients 8

1-1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1 tsp salt
1 egg
1/4 cup vegetable oil
1/2 cup milk
1/3 pint fresh blueberries (approximately 1 cup)

Steps:

  • Mix together flour, sugar, baking powder and salt. Make a small well in the dry ingredients and add the egg, vegetable oil and milk. Stirring a little as possible, blend all ingredients. Add the blueberries and fold into mix. Place in muffin tin lined with cupcake papers. Makes approximately 12 muffins Cook at 400 degrees for 20 minutes or until golden brown

MOM'S BLUEBERRY MUFFINS RECIPE - (4.5/5)



Mom's Blueberry Muffins Recipe - (4.5/5) image

Provided by hanley89

Number Of Ingredients 8

1 1/2 cups sifted flour
1 1/2 tsp baking powder
1/4 tsp salt
5 tbsp softened butter
1/2 cup granulated sugar
1 egg
1/2 cup milk
1 heaping cup blueberries

Steps:

  • 1. Sift together flour, baking powder and salt;set aside.Cream butter, add sugar a little at a time and continue creaming until mixture is smooth and fluffy. Beat in egg, then stir in flour mixture and milk, alternating them and begin and end with flour. Fold in blueberries and spoon into a muffin tin sprayed with Pam 2. Sprinkle top of muffins with sugar if desired. Bake in a preheated oven at 400. Bake for 25-30 minutes

BEST OF THE BEST BLUEBERRY MUFFINS



Best of the Best Blueberry Muffins image

Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!

Provided by AUNTLYNNIE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Steps:

  • Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  • In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g

TIMS' MOM'S BLUEBERRY MUFFINS



Tims' Mom's Blueberry Muffins image

My son is a chef in Louisville, and he loans this recipe to his friends this is the title they give it! The second best part about these muffins(the best part is eating them) is going to the blueberry farm and picking your own blueberries! Its great fun and the kids love it!

Provided by Virginia

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 3/4 cups all-purpose flour (White Lily)
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter (1 stick)
1 egg, sightly beaten
1 teaspoon grated lemons, rind of or 1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup milk
2 tablespoons vegetable oil
1 cup blueberries, if frozen,do not thaw

Steps:

  • Cut butter into flour,sugar,baking powder and salt.
  • (like you do for pie crust) Add egg,lemon,milk vegetable oil and vanilla, stir just til moist fold in blueberries.
  • Bake in well-greased muffin tin at 400 degrees for 20 to 25 minutes.
  • muffin cups will be about 2/3 full.

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