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
BEST OF THE BEST BLUEBERRY MUFFINS
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
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
FAMOUS SAUSAGE BALL MUFFINS
Enjoy breakfast with these sausage and cheese muffins made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 48
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Grease 48 mini muffin cups with shortening or cooking spray. In large bowl, mix Bisquick mix, sausage and cheese, pressing together with hands. Spoon rounded tablespoonfuls into muffin cups.
- Bake 13 to 15 minutes or until golden brown. Remove from pans to cooling racks. Serve warm with dressing.
Nutrition Facts : Calories 63, Carbohydrate 3 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg
BLUEBERRY-SAUSAGE BREAKFAST CAKE
Steps:
- In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries., Pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° for 35-40 minutes or until cake tests done. , For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.
Nutrition Facts : Calories 429 calories, Fat 23g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 341mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 2g fiber), Protein 7g protein.
SAUSAGE BREAKFAST MUFFINS
I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door. -Sara Sanders, Fountain City, Indiana
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.
Nutrition Facts :
EASY SAUSAGE BLUEBERRY MUFFIN BREAKFAST CAKE
This sounded SO gross to me when I first heard of it at a church breakfast...sausage with blueberries?! After about a month of them pestering me to try it, I did and can't ever get enough! Very easy to make and a big hit with children! Cook time includes about 10 minutes to brown sausage.
Provided by Wendy W88
Categories Quick Breads
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 2
Steps:
- Other ingredients will vary according to box directions, such as eggs, oil, etc.
- Brown sausage in a frying pan; drain.
- Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
- Add sausage and pour into a 9X13 baking dish.
- Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
- Use a toothpick to test for doneness if you are unsure.
- Cut into squares.
BLUEBERRY OAT BRAN MUFFINS
Low cab muffins from "Good Carb Cookbook" by Sandra Woodruff. I changed a few things..good for South Beach Diet.
Provided by myrtle
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients in large bowl. Add combined wet ingredients. Fold in blueberries. Coat bottoms only of muffin tin. Fill 3/4 full. Bake at 350°F for about 15 minutes.
- Allow to sit for 5 minutes before removing from pan.
- These freeze well.
Nutrition Facts : Calories 89.5, Fat 4, SaturatedFat 0.5, Cholesterol 0.6, Sodium 112.9, Carbohydrate 15.2, Fiber 2.9, Sugar 3.8, Protein 4.7
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