Brown Sugar Blueberry Muffins Recipe 455

BROWN SUGAR BLUEBERRY MUFFINS

Steps:

• In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
• In another bowl, mix together the brown sugar and white sugar. Add the oil and butter. Stir to mix well. Mix in the egg, then add in the sour cream and mix until combined.
• Gently fold the wet ingredients into the dry ingredients, folding together gently just until mixed. Do not overmix.
• In a small bowl, toss the frozen blueberries with the two tablespoons of flour until the blueberries are coated. Add the blueberries to the muffin batter, discarding the extra flour. Gently fold the blueberries into the muffin batter.
• Spray a muffin pan with cooking spray. Spoon the batter into the prepared pan, dividing the batter between 12 cups.
• Sprinkle the turbinado sugar on top of each muffin.
• Bake at 425 for 5 minutes, then without opening the oven, lower the temperature to 350 and bake for 14-16 minutes.
• Allow the muffins to cool for 10 minutes, then remove them to a wire rack to cool completely.

TO DIE FOR BLUEBERRY MUFFINS

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.

OUR FAVORITE BLUEBERRY MUFFINS

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.

BROWN SUGAR BLUEBERRY MUFFINS RECIPE

Steps:

• 1. Preheat oven to 350 degrees F. In a large bowl, whisk oil, sugar, egg, milk and sour cream until smooth. In a separate, sift together flour, baking powder and salt. Add alternatively to the wet ingredients with the milk. Beginning and ending with the flour mixture. In small bowl, combine all ingredients for crumble. Mix until a crumbly mixture forms. Divide blueberry batter evenly between a greased muffin pan. Top each muffin with brown sugar crumble. Bake for 20 - 25 minutes or until cake tester come clean. Leave the muffins to cool completely in the pan. For the icing, whisk above ingredients and drizzle each muffin generously. Allow a few minutes for icing to set before serving.