Classic Blueberry Muffins Recipes

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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.

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

CLASSIC BLUEBERRY MUFFINS



Classic Blueberry Muffins image

Make and share this Classic Blueberry Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h

Yield 12 muffins

Number Of Ingredients 10

8 tablespoons butter or 8 tablespoons margarine
1 cup sugar
1/2 teaspoon salt
2 large eggs
2 teaspoons baking powder
2 cups unbleached all-purpose flour
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups fresh blueberries (or dried blueberries)
2 teaspoons sugar, for topping (or sugar-cinnamon)

Steps:

  • Preheat oven to 375° F; in a bowl, cream together until light, the butter, sugar, and salt.
  • Add in eggs one at a time, beating well after each addition.
  • Add in baking powder, then add the flour alternately with the milk, beating well after each addition.
  • Mash ½ cup of the blueberries and add them to the batter; stir in the vanilla at the end, along with the whole blueberries.
  • Mound batter into 12 lightly greased muffin cups, filling each completely to the top (actually over the top; the batter is thick enough that it will hold its shape).
  • Sprinkle with sugar.
  • Bake for 30 minutes, or until a pick comes out clean.
  • Remove muffins from oven, and after 5 minutes remove them from the pan to cool completely on a rack.

Nutrition Facts : Calories 248.3, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 229.3, Carbohydrate 38.4, Fiber 1.3, Sugar 20.5, Protein 3.8

CLASSIC BLUEBERRY MUFFINS



Classic Blueberry Muffins image

Make and share this Classic Blueberry Muffins recipe from Food.com.

Provided by Nicalyn

Categories     Quick Breads

Time 20m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

crisco nonstick cooking spray
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup milk
1/2 cup Crisco cooking oil
2 eggs
1 cup fresh blueberries (if using frozen, do not thaw)
1/4 cup coarse sugar (optional)

Steps:

  • Preheat oven to 400'F.
  • Spray a standard 12-muffin tin with Crisco No-Stick Cooking Spray. Set aside.
  • Whisk together in a medium bowl the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk milk, Crisco Oil and eggs until smooth. Add dry ingredients and mix just until blended-do not over mix. Add blueberries and stir just until evenly blended.
  • Spoon batter into prepared tins. Bake until a toothpick inserted into center comes out clean, about 15-20 minutes Sprinkle muffins with coarse sugar (optional). Cool in tins on a baking rack for 5 minutes, then remove.

EPI CLASSIC BLUEBERRY MUFFINS



Epi Classic Blueberry Muffins image

Our ultimate muffins are chock-full of blueberries and have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream. A dusting of coarse sugar gives them a shimmery top with an addictive crunch.

Provided by Rhoda Boone

Categories     Breakfast     Brunch     Muffin     Blueberry     Butter     Sour Cream     Bake     Kid-Friendly     Small Plates

Yield Makes 12 muffins

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
1 cup sour cream
1/2 cup whole milk
1 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 1/2 cups blueberries (about 8 ounces)
3 tablespoons coarse sugar
Special Equipment
A standard 12-cup muffin pan

Steps:

  • Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
  • Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
  • Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.
  • Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle with coarse sugar.
  • Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28-33 minutes.
  • Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
  • Do Ahead
  • Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months.

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.

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