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
EPI CLASSIC BLUEBERRY MUFFINS
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
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.
CLASSIC BLUEBERRY MUFFINS
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
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
CHEESECAKE-STUFFED BLUEBERRY MUFFIN
Bran muffins beware -- beneath the sugary tops of these dump-and-stir blueberry muffins is a creamy cheesecake surprise that makes them the only muffin you'll crave. Eat them for breakfast or dessert and add a little lemon zest to the batter if you like yours with some citrus zing.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
- For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
- Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.
BLUEBERRY MUFFINS
Make and share this Blueberry Muffins recipe from Food.com.
Provided by Sameroni
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 and use flour version of cooking spray a 12 cup muffin pan.
- Combine Dry Ingredients.
- Combine all other ingredients, except blueberries.
- Combine slowly, as with other muffin recipes.
- fold in blueberries.
- Fill muffin cups 1/2 way
- Bake in preheated oven for 25 mins or until golden brown, and springy to touch.
Nutrition Facts : Calories 131.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 17.9, Sodium 172.2, Carbohydrate 25, Fiber 1, Sugar 11.9, Protein 2.9
BLUEBERRY-FILLED MUFFINS
I consider this recipe a blank canvas for different combinations of preserves and zest. The blueberry-lemon is a tried-and-true favorite, but apricot preserves and orange zest or blackberry preserves with lime zest would be fun to try. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Stir in lemon zest., Fill greased or paper-lined muffin cups one-third full. Drop preserves by teaspoonfuls into the center of each muffin. Top with remaining batter. For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Stir in walnuts. Sprinkle over tops., Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
CLASSIC BLUEBERRY MUFFINS
Nothing beats warm blueberry muffins! A sprinkling of sugar on top makes these muffins an irresistible favorite.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a standard 12-muffin tin with CRISCO® No Stick Cooking Spray. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk the milk, CRISCO® Oil and eggs until smooth. Add the dry ingredients and mix just until blended- do not over mix. Add the blueberries and stir just until evenly blended.
- Spoon batter into the prepared tins. Bake until a toothpick inserted into the 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.
Nutrition Facts : Calories 245 calories, Carbohydrate 34.3 g, Cholesterol 32.6 mg, Fat 10.8 g, Fiber 1 g, Protein 4 g, SaturatedFat 1.6 g, Sodium 218.6 mg, Sugar 17.5 g
BLUEBERRY MUFFINS
My mom used to bake blueberry muffins for breakfast, and they were one of my absolutely favorites. As all muffins should be, these are creamy, not dry, with a nice crumb.
Provided by Sebastien Rouxel
Categories main-dish
Time 45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Pre-heat oven to 325 F. In the bowl of a stand mixer, combine butter and sugar on low gear. Meanwhile, in a separate bowl, combine ¾ C flour, baking soda, powder and salt. Set aside. To the butter/sugar mixture add egg and vanilla. Add dry ingredients and continue mixing until just combined, then add the sour cream. In a small bowl, toss frozen blueberries with remaining ¼ cup flour and using a spatula, gently fold into batter. Note: Please refer to the written recipe for measurements as they've been adjusted from the video.
- Make the streusel by combining the flour, sugar, almond flour and salt in the bowl of a food processor, then add the diced, cold butter, mixing until it there aren't pieces of butter. Set aside. Using an ice cream scoop, distribute batter into a 12-cup standard muffin tin with liners. If the batter is sticking to the scoop, dip in water. Sprinkle a teaspoon of streusel mixture on each muffin. Bake 25 minutes until muffins are puffed and golden brown. Note: Please refer to the written recipe for measurements as they've been adjusted from the video.
- Check for "doneness" by sticking a knife into the center of a muffin. It should come out clean. When cool, finish with a sprinkle of powdered sugar.
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