Ginger Blueberry Muffins Recipes

BLUEBERRY GINGER MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In large mixing bowl combine your dry ingredients: Flour, Oats, Baking Powder, Baking Soda, Salt, Sugar, and Candied Ginger. Mix well.
• In medium mixing bowl mix up your wet ingredients: Egg, Orange Juice, Melted Butter, Orange Zest, Milk, and Vanilla Paste.
• Stir wet ingredients into the dry and mix well.
• Fold in blueberries.
• Grease or place muffin papers in muffin tin.
• Scoop out batter evenly into tins, just below the top of the tin.
• Melt butter.
• Mix up flour, oats, sugar, and cinnamon.
• Pour butter over top and mix up with fork.
• Spoon streusel over the top of the muffin batter in the tins.
• Bake for 15-17 minutes until a toothpick comes out clean.

GINGER-BLUEBERRY MUFFINS

Steps:

• Arrange blueberries in a single layer in a 15x10x1-inch baking pan. Freeze for 30 minutes or until berries are firm.
• Preheat oven to 375 degrees F. Grease 24 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a large bowl combine cake flour, bread flour, baking powder, ginger, salt and baking soda; set aside. In a small bowl combine the honey, molasses and fresh ginger.
• In a large mixing bowl beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add the eggs, one at time, beating after each addition just until combined. Add the honey mixture, beating on low speed until just combined. Alternately add the flour mixture and buttermilk, beating on low speed until just combined after each addition. Fold in blueberries.
• Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 15 to 17 minutes or until golden and a wooden toothpick inserted near the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm sprinkled with powdered sugar.

BLUEBERRY-GINGER CORN MUFFINS

Steps:

• Preheat oven to 425 degrees. Treat 12 muffin tins with a light coating of cooking spray.
• Combine dry ingredients (flour through salt) in a large bowl. Mix to insure a good blend.
• Mix wet ingredients (milk through egg) together in separate bowl.
• Pour the wet ingredients into the flour mix until just blended. Fold berries and ginger into the muffin batter.
• Place heaping tablespoons of batter into the ttreated muffin tin. About 1/3 cup batter per mufin.
• Bake 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.