No Fail Blueberry Muffins Recipes

NO-FAIL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 385 degrees
• In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
• In another large bowl whisk together sugar, oil, vanilla, egg, yogurt, sour cream and orange or lemon zest.
• Add the dry ingredients and stir to a count of 10.
• Add blueberries, to mixture and stir 3-6 times.
• Add mixture to prepared muffin pans.
• Sprinkle a pinch of sugar over top of each muffin.
• Bake 20 to 25 minutes and allow to cool completely. If using mini muffin tins cook for 12-15 minutes.
• Make approx 20-24 regular size muffins

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
• Mix all of the topping ingredients together. Set aside.
• Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
• Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

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.

NO BRAINER NEVER-FAIL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 200 degrees celsius.
• Soften butter to room temperature.
• In a small bowl, sift flour, add baking powder and salt.
• In a large bowl, beat butter until fluffy, beat in sugar and eggs.
• Add the vanilla.
• Stir flour mixture into the butter mixture, alternately with milk.
• Fold in blueberries.
• Fill muffin tins which have been greased or lined with paper muffin cups.
• Bake for 25-30 minutes.