Blueberry Muffins Ina Garten These Are The Best Recipes

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BLUEBERRY BRAN MUFFINS



Blueberry Bran Muffins image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 12 muffins

Number Of Ingredients 13

1/2 cup vegetable oil, plus extra for greasing the pan
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
7 ounces Greek yogurt
1/2 cup sugar
1/2 cup honey
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 1/2 cups wheat bran
1 1/2 cups fresh blueberries (8 ounces)

Steps:

  • Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
  • Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
  • Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

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.

INA GARTEN BLUEBERRY MUFFINS *****(THE BEST!)



INA GARTEN BLUEBERRY MUFFINS *****(THE BEST!) image

Categories     Berry     Breakfast     Brunch     Bake     Kid-Friendly     Quick & Easy     Summer     Edible Gift

Yield 12 muffins

Number Of Ingredients 16

Ingredients
• 1¾ cups all-purpose flour
• ¾ cups granulated sugar
• 2¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup buttermilk, shaken
• 4 tablespoon unsalted butter, melted and cooled
• 1 Meyer lemon
• 1 large egg
• 6 oz. fresh blueberries
• ½ cup + 2 tablespoon all-purpose flour
• ¼ cup light brown sugar, lightly packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 2 tablespoon cold unsalted butter

Steps:

  • Instructions Preheat the oven to 375 degrees F. Line muffin tins with paper liners. Zest Meyer lemon; set zest aside and save lemon for another use. For the topping, place all the streusel ingredients together in the bowl of a small food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly; set aside. Note: This makes a very loose streusel, if you like it with more clumps, add more butter. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter when the batter is almost incorporated. Don’t over-mix! With a large spoon, scoop the batter into the prepared cups, filling them almost full. Divide streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown. Notes - If you don’t have buttermilk, use regular milk and squeeze in a tablespoon of the lemon you used to zest with. Let set

BLUEBERRY MUFFINS INA GARTEN (THESE ARE THE BEST)



BLUEBERRY MUFFINS INA GARTEN (THESE ARE THE BEST) image

Categories     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Healthy

Yield 12 muffins

Number Of Ingredients 16

Ingredients
• 1¾ cups all-purpose flour
• ¾ cups granulated sugar
• 2¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup buttermilk, shaken
• 4 tablespoon unsalted butter, melted and cooled
• 1 Meyer lemon
• 1 large egg
• 6 oz. fresh blueberries
• ½ cup + 2 tablespoon all-purpose flour
• ¼ cup light brown sugar, lightly packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 2 tablespoon cold unsalted butter

Steps:

  • Instructions Preheat the oven to 375 degrees F. Line muffin tins with paper liners. Zest Meyer lemon; set zest aside and save lemon for another use. For the topping, place all the streusel ingredients together in the bowl of a small food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly; set aside. Note: This makes a very loose streusel, if you like it with more clumps, add more butter. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter when the batter is almost incorporated. Don’t over-mix! With a large spoon, scoop the batter into the prepared cups, filling them almost full. Divide streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown. Notes - If you don’t have buttermilk, use regular milk and squeeze in a tablespoon of the lemon you used to zest with. Let set

BAREFOOT CONTESSA'S BLUEBERRY COFFEE CAKE MUFFINS



Barefoot Contessa's Blueberry Coffee Cake Muffins image

Adapted from the Barefoot Contessa Family Style Cookbook, 2002. At the intro of this recipe Ina Garten says that there were days that her specialty food shop would bake 2,000 of these muffins on a Saturday morning and by 9:30AM, they would all be gone! I changed the recipe just a bit, instead of using 2 1/2 cups all-purpose white flour, I split the flour between all-purpose white flour and wheat flour. You don't have to do this, if you don't want to. I always try to incorporate wheat flour into recipes that call for flour.

Provided by Juenessa

Categories     Quick Breads

Time 50m

Yield 16 muffins

Number Of Ingredients 12

12 tablespoons 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 sour cream
1/4 cup milk
1 1/4 cups all-purpose flour
1 1/4 whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 pint fresh blueberries, picked through for stems

Steps:

  • Preheat oven to 350 degrees.
  • 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 one 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.
  • Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
  • **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
  • ***Greasing the tops of the pans makes it easier to take the muffins out after baking.

Nutrition Facts : Calories 246.6, Fat 13.2, SaturatedFat 7.9, Cholesterol 76, Sodium 165.8, Carbohydrate 29.9, Fiber 0.7, Sugar 20.7, Protein 3.2

BLUEBERRY MUFFINS (WITH LEMON) RECIPE - (4.4/5)



Blueberry Muffins (with lemon) Recipe - (4.4/5) image

Provided by [email protected]

Number Of Ingredients 12

3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken *
2 teaspoons vanilla (not in original recipe)
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest (I used more, probably closer to 2+)
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (next time, I would increase this to 2 1/2 - 3)
I make my own buttermilk: put 2 T lemon juice in measuring cup, add milk to 2 cup line and let sit to thicken.

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 (I did not sift, just whisked them 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.

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