Semi Homemade Blueberry Muffins With Pecans Recipes

SEMI-HOMEMADE!! BLUEBERRY MUFFINS WITH PECANS

Steps:

• Heat oven to 425 degrees F. Lightly spray 6 medium muffin cups w/ no-stick spray or line w/ paper baking cup liners.
• Combine muffin mix and milk with pecans & stir until moisted. OK to have small lumps.
• Bake at 425 degrees F for 12 minutes - 14 minutes.
• Note: above 3000 feet altitude add 2 Tablespoons flour to mixture. Note: For mini-muffins same as 1, 2, but bake 8 to 10 to 12 minutes.
• Calories 212.75 per muffin

EASY BLUEBERRY MUFFINS I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
• Bake for 20 minutes. Serve hot.

BLUEBERRY AND PECAN MUFFINS (DELIA SMITH)

Steps:

• MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl.
• In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract.
• Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on.
• Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix.
• Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring.
• Grease your muffin tins or use paper cups.
• Spoon in just enough mixture to fill each muffin cup.
• TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins.
• Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C.
• Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.

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.

BRIGHT BLUEBERRY MUFFINS

Steps:

• In a large bowl, beat margarine and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder and salt; add to egg mixture alternately with milk, beating just until combined. Gently fold in blueberries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full with batter. Bake at 350° for 20-25 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.,

BLUEBERRY AND PECAN MUFFINS

Steps:

• Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
• Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
• Do not over mix.
• Gently mix the 4 tablespoons sugar, drained.
• berries, lemon peel and pecans together.
• Fold the berry mixture lightly into the batter.
• Fill greased and dusted muffin pans half full.
• Bake for 20 minutes at 400 F or until done.
• While muffins are still warm, dip the tops in melted butter, then in the sugar.

BLUEBERRY PEACH MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
• In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
• Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.