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Steps:
- Preheat oven to 375° F. Paper-line 18 muffin cups.
- Combine 2 cups flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, 1/4 cup melted butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full.
- Combine remaining 1/3 cup granulated sugar, remaining 1/4 cup flour and cinnamon in small bowl. Cut in 3 tablespoons butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle on top of batter in each muffin cup.
- Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
- Place remaining 1/2 cup morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.
BLUEBERRY WHITE CHIP MUFFINS
A blueberry muffin with a hint of lemon loaded with white chocolate chips and a streusel topping. This recipe came from a Favorite Brand Name cook book and it is pretty moist and good!
Provided by Marz7215
Categories Quick Breads
Time 40m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine flour, sugars, baking powder and salt in a large bowl.
- Stir in milk, egg, butter and lemon zest.
- Stir in chips and blueberries.
- Spoon into lined muffin pans, filling 3/4 full. Sprinkle with streusel topping.
- Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
- For Streusel combine: 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter with pastry blender or knife until mixture resembles coarse crumbs.
Nutrition Facts : Calories 197.2, Fat 7.7, SaturatedFat 4.6, Cholesterol 24.6, Sodium 187.5, Carbohydrate 29.3, Fiber 0.8, Sugar 15.1, Protein 3.4
BLUEBERRY CREAM MUFFINS RECIPE BY TASTY
Here's what you need: eggs, granulated sugar, vegetable oil, vanilla extract, flour, baking soda, baking powder, sour cream, blueberry
Provided by Kaleb Mayer
Categories Breakfast
Yield 24 servings
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly pour in oil. Add vanilla.
- Combine the dry ingredients.
- Add dry ingredients alternately with sour cream to the egg mixture.
- Gently add blueberries.
- Spoon into the greased muffin tin or paper liners
- Bake at 400°F (200°C) for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 264 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, Sugar 13 grams
CHOCOLATE CHIP AND BLUEBERRY MUFFINS
A very scrumptious muffin with lots of chocolate chips and blueberries in every bit of this muffin which would be good for breakfast or brunch.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 275 calories, Carbohydrate 45.6 g, Cholesterol 44.2 mg, Fat 9.3 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 155.6 mg, Sugar 25.1 g
BLUEBERRY WHITE CHIP MUFFINS
Breakfast or dessert? These blueberry muffins with white chocolate chips are the perfect treat anytime.
Provided by Allrecipes Member
Time 1h
Yield 18
Number Of Ingredients 15
Steps:
- PREHEAT oven to 375 degrees F (190 degrees C). Paper line 18 muffin cups.
- COMBINE flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping.
- BAKE for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
- PLACE remaining morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70 degrees) power for 30 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.
- FOR STREUSEL TOPPING: COMBINE 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon ground cinnamon in small bowl. Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 38.6 g, Cholesterol 23 mg, Fat 10.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 200.1 mg, Sugar 26 g
BANANA BLUEBERRY (OR CHOCOLATE CHIP) MUFFINS
I make these whenever I have bananas that have gone brown. The original recipe calls for blueberries, but I've always used chocolate chips. You can substitute half of the flour with whole wheat flour for healthier, equally tasty, muffins.
Provided by Nicazz
Categories Breads
Time 30m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, beat together bananas, sugar, oil, egg, and vanilla until well mixed.
- Combine flour, baking powder, and baking soda. Stir into bowl. Stir in yougurt. Fold in blueberries or chocolate chips.
- Pour batter into muffin cups. Bake for 20 minutes at 375 degrees F, or until muffin tops are firm to touch.
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