Newfoundland Blueberry Muffins Recipes

OLD-FASHIONED BLUEBERRY MUFFINS

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.

TRADITIONAL NEWFOUNDLAND BLUEBERRY MUFFINS

Steps:

• 1. In a large bowl mix together butter, sugar until combine, then add vanilla, milk and eggs. 2. Continue mixing together until batter is fluffy. 3. Sift together 1 1/2 cups flour, sea salt, and baking powder fold into butter and sugar mixture until fluffy. 4. In a small bowl add your blueberries and 1/2 cup flour toss together until all berries are coated with flour, then fold them into your batter. 5. Pre-grease your muffin pans or put liners in them, scoop equal amounts of batter in each one until batter is all used. 6. Place in 350° to 400° oven, bake for 25 minutes or until golden brown. " it may depend on your oven" After baked place on a rack to cool, cover with cloth for 5 minutes then remove cloth and sift icing sugar powder over top of them.

WORLD'S BEST LEMON BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
• Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

NEWFOUNDLAND BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, sugar, undissolved yeast, and salt.
• Heat water, milk, and butter until very warm (120*F to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla, and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in remaining all-purpose flour to make a stiff batter.
• Dredge blueberries in remaining 1/4 cup whole wheat flour; gently fold into muffin batter.
• Fill 18 greased (2-inch) muffin cups 3/4 full. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 375oF for 20 to 25 minutes or until done.
• Remove from cups; cool on wire rack. Enjoy!

BEST-EVER BLUEBERRY MUFFINS

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.