Grammy Maes Blueberry Muffins Recipes
GRAMMY MAE'S BLUEBERRY MUFFINS
Grammy Mae was a reknown cook. This is her recipe but she didn't always give you all the ingredients that made her's special. I have a speaking suspicion she added a bit of vanilla to this!
Provided by Aroostook
Categories Quick Breads
Time 25m
Yield 12-18 muffins
Number Of Ingredients 10
Steps:
- I have a sneaking suspicion she added vanilla to this as well!
- Preheat oven to 375 degrees F.
- Flour berries and set aside.
- Cream sugar, eggs and margarine until light.
- Add milk and mix well.
- Sift flour, salt, cream of tartar and baking powder.
- Add flour mixture to creamed mixture.
- Fold in berries last and fill greased muffin tins.
- Bake 12-15 minutes.
Nutrition Facts : Calories 250, Fat 9.3, SaturatedFat 2, Cholesterol 37.3, Sodium 227.1, Carbohydrate 37.7, Fiber 0.9, Sugar 19.1, Protein 4.3
BEST-EVER BLUEBERRY MUFFINS
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
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.
GRAMMY'S BLUEBERRY CUPCAKES
This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.
Provided by KFREESE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
- Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
- Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g
GRANDMA'S BLUEBERRY MUFFINS
This is one of my favorite recipes from my grandmother and always proves to be a hit. When I was in the 4-H Club during my early teenage years, I actually won a blue ribbon at the New York State Fair with this recipe. Thanks, Grandma!
Provided by MarthaStewartWanabe
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cream together butter, sugar and eggs. Then stir in flour, baking powder, vanilla and milk. Carefully fold in blueberries.
- Grease a regular-sized muffin pan. Fill muffin cups 2/3 full.
- Sprinkle filled muffin cups with sugar.
- Bake for 20 minutes or until a toothpick inserted into the center of one muffin comes out clean, and muffin tops are lightly golden.
- Remove from oven and set pan on a wire rack to cool for 15-20 minutes before removing muffins from the pan.
- Store in an air-tight container. Muffins will keep for 2-3 days.
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