Sugar Hill Blueberry Muffins Recipes
BLUEBERRY MUFFINS
Steps:
- Preheat oven to 380 degrees F.
- In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
- In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
- Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
WILD BLUEBERRY MUFFINS
Nothing is better than a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.-Dewey Grindle, Blue Hill, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.
Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
SUGAR-DUSTED BLUEBERRY MUFFINS
In Lynden, Washington, Janis Plagerman tops her fruity golden-brown muffins with cinnamon and sugar for a tasty treat anytime of day.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the oats and orange juice; let stand for 5 minutes. Stir in egg and oil until blended. Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 216 calories, Fat 11g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 170mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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
BLUEBERRY HILL MUFFINS
From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.
Provided by LAURIE
Categories Quick Breads
Time 22m
Yield 6 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 425º.
- Mix egg, sugar and milk, then add butter.
- Sift together dry ingredients and combine with wet mixture.
- Toss blueberries lightly in flour, then gently fold them into batter.
- Grease and flour muffin pans.
- Fill them about 2/3rds full.
- Bake about 12 minutes.
- Serve muffins hot, with fresh butter.
Nutrition Facts : Calories 291, Fat 3.9, SaturatedFat 2, Cholesterol 43.2, Sodium 325.5, Carbohydrate 59.4, Fiber 1.8, Sugar 30.2, Protein 5.5
BLUEBERRY MUFFINS II
You will get gig, moist, and delicious muffins packed with fresh blueberries when you follow this simple muffin recipe.
Provided by OKBEE
Categories Blueberry Muffins
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
- In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.
- Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
- Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 30.5 g, Cholesterol 34.5 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 164.7 mg, Sugar 18.9 g
SUGAR HILL BLUEBERRY MUFFINS
From a recipe in the cookbook Beat This! with one change -- they used sour cream instead of yogurt. The recipe said it made 12, but I got 15. These are sturdy muffins that freeze well.
Provided by wife2abadge
Categories Quick Breads
Time 35m
Yield 14 muffins, 14 serving(s)
Number Of Ingredients 11
Steps:
- Line a muffin tin with muffin-cup liners -- the recipe won't work without them.
- Combine flour, baking powder, baking soda, and salt in a small bowl and set aside.
- In a large bowl, beat the eggs with the yogurt until thoroughly combined.
- In a medium saucepan over medium heat, melt together the butter and brown sugar.
- Beat this mixture into the egg mixture and stir in the oats.
- Fold in the flour mixture and then the blueberries.
- Fill the muffin cups 2/3 full.
- Drop a generous pinch of sugar onto the top of each muffin.
- Bake 20-25 minutes at 375 degrees and cool for 5 minutes before removing from pan.
- Finish cooling the muffins (in their papers) on a wire rack.
Nutrition Facts : Calories 192.3, Fat 5.6, SaturatedFat 3.1, Cholesterol 42.2, Sodium 183.4, Carbohydrate 32.8, Fiber 1.2, Sugar 21.6, Protein 3.8
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