JOY OF BAKING BUTTERMILK BERRY MUFFINS
Make and share this Joy of Baking Buttermilk Berry Muffins recipe from Food.com.
Provided by Nado2003
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 - 2 3/4 x 1 1/2 inch muffin cups.
- In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
- In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
- Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan.
- Makes 12 regular sized muffins.
- Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.
Nutrition Facts : Calories 238.8, Fat 9.8, SaturatedFat 0.9, Cholesterol 15.5, Sodium 168.2, Carbohydrate 34.5, Fiber 1.7, Sugar 13.3, Protein 3.4
BEST OF THE BEST BLUEBERRY MUFFINS
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
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
BUTTERMILK OATMEAL MUFFINS
These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 8 muffins.
Number Of Ingredients 9
Steps:
- In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BUTTERMILK BLUEBERRY MUFFINS
Light, fluffy muffin recipe. Using oil, instead of butter, prevents the gluten in the flour from developing. Feel free to use frozen blueberries (do not thaw) instead of fresh but you may need to cook them longer. Adapted from Joy of Baking.
Provided by GreenGlam
Categories Breakfast
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375f, grease or line muffin tins, 12 regular, 6 extra large.
- Combine flour, sugar, baking powder, baking soda and salt in large bowl. Toss blueberries in flour mixture. In separate bowl combine buttermilk, egg, oil and vanilla extract.
- Create a well/crater in the center of the flour mixture, pour the buttermilk mixture into the well/crater. Fold gently, just till ingredients are moist. More mixing will result in tough, chewy muffins.
- Spoon batter into muffin tins, filling 2/3 (or more) full. Muffins have a nice crisp top, however, if you'd like a crunchy top, sprinkle with sugar, orange zest mixture.
- Bake on centre rack for 20 mins, perhaps longer if using frozen blueberries. Muffins are done when toothpick inserted in center comes out clean. Let cool 5 minutes. Store in sealed container.
Nutrition Facts : Calories 290, Fat 13, SaturatedFat 1.2, Cholesterol 16.1, Sodium 184.3, Carbohydrate 40.1, Fiber 1.3, Sugar 18.9, Protein 3.9
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