Brown Sugar Blueberry Muffins Recipe 455
BROWN SUGAR BLUEBERRY MUFFINS
Provided by Living the Gourmet
Time 30m
Number Of Ingredients 15
Steps:
- 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.
BROWN SUGAR BLUEBERRY MUFFINS
From scratch brown sugar blueberry muffins kept extra moist with brown sugar. Perfectly light and fluffy with a deep, sweet flavor.
Provided by Julie Clark
Categories Breakfast
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 244 kcal, Carbohydrate 39 g, Protein 2 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 103 mg, Sugar 24 g, ServingSize 1 serving
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
BLUEBERRY MUFFINS
Steps:
- Preheat oven to 380 degrees F.
- In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
- In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
- Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
OUR FAVORITE BLUEBERRY MUFFINS
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
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.
BLACK AND BLUEBERRY MUFFINS
These are moist and sweet, and full of berries. My two children cannot get enough of them, and often bring me berries they have picked to make these muffins. The muffins are made with whole wheat flour and wheat germ, but the kids do not seem to notice.
Provided by Syd
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
- In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
- Bake in preheated oven for 20 minutes, or until done.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 22 g, Cholesterol 30.6 mg, Fat 4.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.2 g, Sodium 204.8 mg, Sugar 8.7 g
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