Blueberrymuffins Recipes

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TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

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

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

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



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

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.

EASY BLUEBERRY MUFFINS I



Easy Blueberry Muffins I image

These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.

Provided by SKEHLER

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 cup milk
1 egg
⅓ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ cup white sugar
½ cup fresh blueberries

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
  • In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
  • Bake for 20 minutes. Serve hot.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g

THE BEST BLUEBERRY MUFFINS



The Best Blueberry Muffins image

The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 12 muffins

Number Of Ingredients 14

2 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 tablespoon baking powder
2 cups fresh blueberries
1 cup buttermilk
1/4 cup sour cream
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
Nonstick cooking spray
10 tablespoons unsalted butter, at room temperature
1 1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1 large egg
2 large egg yolks
3 tablespoons raw sugar

Steps:

  • Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
  • Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
  • With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
  • Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
  • Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

BLUEBERRY MUFFINS



Blueberry Muffins image

Provided by Ina Garten

Time 40m

Yield 20 muffins

Number Of Ingredients 10

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
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)

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. 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.

BLUEBERRY CREAM MUFFINS RECIPE BY TASTY



Blueberry Cream Muffins Recipe by Tasty image

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

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sour cream
2 cups blueberry

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

OLD-FASHIONED BLUEBERRY MUFFINS



Old-Fashioned Blueberry Muffins image

AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 muffins.

Number Of Ingredients 9

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

OUR FAVORITE BLUEBERRY MUFFINS



Our Favorite Blueberry Muffins image

Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 1/2 dozen

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled
3 cups plus 2 tablespoons unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature, plus more for tin
1 1/4 cup granulated sugar, plus more for topping (optional)
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries
Mace, for topping (optional)

Steps:

  • Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
  • Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
  • Sift together flour, baking powder, and salt into a bowl.
  • With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
  • Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
  • Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
  • Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.

STREUSEL TOPPED BLUEBERRY MUFFINS



Streusel Topped Blueberry Muffins image

This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.

Provided by Heather Walker

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons all-purpose flour
1 ½ cups fresh blueberries
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons butter, diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
  • In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
  • Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g

FRESH BLUEBERRY MUFFINS



Fresh Blueberry Muffins image

I love love love blueberries, especially in the summer! When I next have the opportunity to pick fresh berries, I want to make this recipe. It is a bit different from the typical muffin recipe, and I'm sure it will be absolutely delicious.

Provided by A Messy Cook

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup mashed blueberries
2 cups whole fresh blueberries
1 tablespoon sugar, mixed with
1/4 teaspoon nutmeg

Steps:

  • Grease both muffin cups and tops of muffin tins around cups.
  • Cream together butter and sugar until light and fluffy.
  • Add eggs one at a time, and beat to combine.
  • Combine dry ingredients and add alternately with milk to butter mixture.
  • Stir in blueberries.
  • Fill muffin cups and sprinkle tops with sugar and nutmeg mixture; bake about 25 minutes at 375 degrees.
  • Cool 30 minutes before removing from tins.

Nutrition Facts : Calories 216.6, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 229.3, Carbohydrate 30.4, Fiber 1.3, Sugar 12.5, Protein 3.8

BLUEBERRY MUFFINS



Blueberry Muffins image

Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate-and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 9

3/4 cup milk
1/4 cup vegetable oil or melted butter
1 egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh, canned (drained) or frozen blueberries
2 tablespoons coarse sugar or additional granulated sugar, if desired

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Nutrition Facts : ServingSize 1 Muffin

JORDAN MARSH'S BLUEBERRY MUFFINS



Jordan Marsh's Blueberry Muffins image

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Provided by Marian Burros

Categories     breads, dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Steps:

  • Preheat the oven to 375.
  • Cream the butter and 1 1/4 cups sugar until light.
  • Add the eggs, one at a time, beating well after each addition. Add vanilla.
  • Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  • Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  • Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams

AWESOME BLUEBERRY MUFFINS



Awesome Blueberry Muffins image

This is a awesome Blueberry muffin recipe. Double it to make large muffins. I sometimes add cinnamon to the batter.

Provided by DebM2348

Categories     Quick Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

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 enough milk to fill the cup.
  • 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 384.1, Fat 16.1, SaturatedFat 5.3, Cholesterol 39.9, Sodium 301.7, Carbohydrate 57, Fiber 1.5, Sugar 33.1, Protein 4.3

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From thestayathomechef.com


BLUEBERRY MUFFINS RECIPE - ADD A PINCH
2022-04-25 Preheat oven to 375º F. Prepare muffin pan by buttering and lightly dusting with flour or by coating the cup of the muffin pan with a baking spray, such as Baker’s Joy. Whisk together flour, baking powder, and salt in a medium bowl. Set aside. Toss blueberries gently in 1 – 1 ½ teaspoons flour. Set aside.
From addapinch.com


BLUEBERRY MUFFINS RECIPE - SIMPLY RECIPES
2021-06-27 Preheat the oven and prep the muffin tin: Preheat your oven to 400°F with a rack in the lower middle. Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don't have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.
From simplyrecipes.com


SUPER MOIST BLUEBERRY MUFFINS RECIPE - EVERYDAY DISHES
2016-05-27 Add the wet ingredients to the bowl containing the dry ingredients and fold until just combined. Mix in blueberries then divide batter evenly into the muffin tin. In a small bowl, mix sugar, flour and butter with a fork until completely combined and crumbled. Sprinkle topping over the muffins. Bake 18–20 minutes or until the centers are firm ...
From everydaydishes.com


BEST BLUEBERRY MUFFINS - ONCE UPON A CHEF
Instructions. Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt.
From onceuponachef.com


BLUEBERRY MUFFINS | KING ARTHUR BAKING
Preheat the oven to 375°F. Line a muffin pan with papers, and grease the papers. Measure the flour by gently spooning it into a cup, then sweeping off any excess. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
From kingarthurbaking.com


QUICK AND EASY BLUEBERRY MUFFINS - INSPIRED TASTE
Step 1, Whisk flour, sugar, baking powder, and a little salt in a large bowl. Step 2, Add oil, an egg, milk, and vanilla extract then stir with a fork until blended. Step 3, Mix in the blueberries, divide the batter between muffin cups and bake.
From inspiredtaste.net


BLUEBERRY MUFFINS - SPEND WITH PENNIES
2019-10-16 Preheat oven to 350°F and line a muffin pan with liners. Combine flour, baking powder and salt in a small bowl. In another bowl, beat butter and sugar until fluffy. Mix in egg, vanilla, and milk. Add flour mixture to milk mixture and stir just until moistened. Toss blueberries with remaining flour and fold into batter.
From spendwithpennies.com


HEALTHY BLUEBERRY MUFFINS RECIPE - COOKIE AND KATE
In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla.
From cookieandkate.com


HEALTHY BLUEBERRY MUFFIN RECIPES | EATINGWELL
Healthy Blueberry Muffins. 1. We have reduced the sugar by 50% to make a lower-sugar, whole-grain muffin that is packed with blueberry flavor. Almond flour, rolled oats and Greek yogurt boost the protein and fiber for a satisfying breakfast treat. By Carolyn Casner.
From eatingwell.com


LEMON BLUEBERRY MUFFINS | CANADIAN LIVING
Method. Preheat oven to 400°F. Line 12-cup muffin pan with paper liners. Streusel: In small bowl, stir together flour, brown sugar and salt; using fork, stir in butter until moistened. Muffins: In bowl, whisk together flour, baking powder and salt. In large bowl, using fingers, rub together sugar, lemon zest and lemon juice.
From canadianliving.com


BEST BLUEBERRY MUFFINS FOR DOGS RECIPE - SPOILED HOUNDS
2022-06-16 How to Make Blueberry Muffins for Dogs. These are the recipe steps and photos of the process of making the muffins. I hope they help you make this healthy dog muffin recipe! You can scroll down to the bottom of this article for a printable recipe card. Preheat the oven to 350 degrees Fahrenheit. Grease the muffin pan.
From spoiledhounds.com


BLUEBERRY MUFFINS - BLUEBERRY.ORG
Grease twelve 2-½-inch muffin cups. Toss blueberries with 1 tablespoon of the flour. Combine the remaining 1-¾ cup flour, sugar, baking powder, baking soda, nutmeg, and salt. Set aside. Beat egg, sour cream, and milk in a separate bowl; stir into flour mixture until just combined (batter will be lumpy) Fold in blueberries until evenly ...
From blueberry.org


BLUEBERRY MUFFIN RECIPES - FOOD NETWORK
2 days ago Double Blueberry Muffins. Recipe | Courtesy of Gale Gand. Total Time: 1 hour 16 minutes. 324 Reviews.
From foodnetwork.com


BLUEBERRY AND RICOTTA MUFFINS RECIPE - THERESCIPES.INFO
Ricotta-Berry Muffins Recipe - Food.com. cup blueberries (fresh or frozen) or 1 -1 1/3 cup raspberries (fresh or frozen) DIRECTIONS Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin, or fit the molds with paper muffin cups. Whisk the ricotta, eggs and vanilla together ...
From therecipes.info


BLUEBERRY MUFFIN RECIPES | ALLRECIPES
21 Bright and Fruity Blueberry Bread Recipes. Give your fresh or frozen blueberries new life with these irresistible recipes. Whole Wheat Blueberry Muffins. 429. Jan's Crumb Topping or Streusel. 26. Chef John's Blueberry Muffins. 362.
From allrecipes.com


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