Golden Blueberry Muffins Recipes

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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

GOLDEN BLUEBERRY MUFFINS



Golden Blueberry Muffins image

Provided by My Food and Family

Categories     Breakfast Bread Recipes

Time 50m

Number Of Ingredients 9

2 cups all-purpose flour
1/2 tsp salt
1 cup firmly packed brown sugar
1/2 cup shortening
2 eggs
1/2 cup buttermilk
1 tsp baking soda
2 cups frozen blueberries, thawed and drained
1/2 cup all-purpose flour

Steps:

  • Combine 2 cups flour and salt; set aside. Cream sugar and shortening; add eggs, one at a time, beating well after each addition; set aside. Combine buttermilk and soda, stirring well. Add to sugar mixture alternately with flour mixture, stirring just to combine. Combine berries and 1/2 cup flour. Gently fold into batter.
  • Spoon batter into greased muffin tins, filling 2/3 full.
  • Bake at 350°F for 20 to 25 minutes or until golden brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLUEBERRY MUFFINS



Blueberry Muffins image

Provided by Ina Garten

Time 40m

Yield 20 muffins

Number Of Ingredients 10

3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)

Steps:

  • Preheat the oven to 350 degrees. Line muffin tins with paper liners.
  • Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
  • Bake the muffins for 20 to 25 minutes, until golden brown.

AUNT BLANCHE'S BLUEBERRY MUFFINS



Aunt Blanche's Blueberry Muffins image

These are delicious and cake-like. I always double the recipe and make huge Texas-style muffins.

Provided by BEVY

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Yield 12

Number Of Ingredients 8

½ cup butter
2 cups all-purpose flour
1 ¼ cups white sugar
2 eggs
½ cup milk
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
  • Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
  • Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 252 calories, Carbohydrate 40.1 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 249.1 mg, Sugar 23.2 g

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.

BLUEBERRY GOLDEN OAT MUFFINS



Blueberry Golden Oat Muffins image

Super easy recipe, adapted from Duncan Hines. A nice muffin with a bit of oats in it, and the blueberries add a nice bit of sweetness. You can make regular or jumbo sized muffins(see note in instructions). I forgot to add the berries in the ingredient list--until the correction goes through, it should list 2 1/4 cups of berries. ;)

Provided by ciao4293

Categories     Quick Breads

Time 18m

Yield 24 muffins

Number Of Ingredients 7

1 (18 1/4 ounce) box butter recipe cake mix
1 cup uncooked quick-cooking oats (not the instant or old-fashioned ones)
1/4 teaspoon salt
3/4 cup milk
2 eggs, lightly beaten
2 tablespoons butter or 2 tablespoons margarine, melted
2 1/4 cups blueberries

Steps:

  • Grease 24 (2 1/2 inch) muffin cups, heat oven to 400°.
  • Toss the berries with about 3 tbsp of the cake mix.
  • Mix remaining cake mix with oats and salt in a large bowl.
  • Add milk, eggs and the melted butter, stir just until moistened.
  • Fold in the blueberries.
  • Fill muffin cups 2/3 full, bake for 13 minutes or until golden brown.
  • Cool in the pan for about 5 minutes, loosen edges and remove from pan.
  • ***Note***I used large muffin pans for jumbo sized muffins--bake at 350° for about 30 minutes--then start checking for doneness with a tester.
  • I got 9 large muffins.

PAT'S BLUEBERRY MUFFINS



Pat's Blueberry Muffins image

Yummy and golden, these muffins are packed with plenty of berries and are a great addition to a brunch menu. But at our house, muffins aren't relegated to mornings - we also enjoy them for supper or for snacks anytime. -Patricia Throlson, Clear Lake, Minnesota.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen blueberries, thawed
1 egg
1 cup 2% milk
1/4 cup butter, melted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Add blueberries. In another bowl, beat egg and milk; stir in butter. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 351mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

EASY BLUEBERRY MUFFINS



Easy blueberry muffins image

Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats

Provided by Cassie Best

Categories     Dessert, Snack

Time 40m

Yield Makes 12

Number Of Ingredients 10

100g unsalted butter softened, plus 1 tbsp, melted, for greasing
140g golden caster sugar
2 large eggs
140g natural yogurt
1 tsp vanilla extract
2 tbsp milk
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
125g pack blueberries (or use frozen)

Steps:

  • Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
  • Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
  • Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

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