Tim Hortons Blueberry Muffin Recipes

TIM HORTON'S COPYCAT FRUIT EXPLOSION MUFFINS RECIPE - (3.8/5)

Tim Horton's Copycat Fruit Explosion Muffins Recipe - (3.8/5) image

Provided by Nanadi-2

Number Of Ingredients 11

Ingredients

2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1 1/2 cups chopped berries (I used cut-up strawberries)
2 eggs
1 cup sour cream
1/2 cup oil
1/2 teaspoon vanilla
Optional: jam for filling (I used raspberry/pineapple)

Steps:

Preheat oven to 400°F Mix flour, sugar, baking powder, baking soda and salt. Add berries. In a separate bowl, mix eggs, sour cream, oil, vanilla, and optional jam or filling. Add to dry mixture and mix. Fill cups 1/2 full, drop in 1/2 tsp. jam, then more dough. Bake 15 to 20 minutes.

THE RITZ-CARLTON'S BLUEBERRY MUFFINS

The Ritz-Carlton's Blueberry Muffins image

This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston. The hotel has been serving blueberry muffins since it opened in 1927, but in 1971, then pastry chef Charles Bonino set out to develop a better recipe. One of the city's best-known department stores, Gilchrist's - long since closed - was renowned for its version, so Mr. Bonino bought dozens of the muffins over the years and would analyze and and try to replicate them. He was never totally happy with the results, even if the guests were. Gunther Moesinger, the pastry chef who succeeded Mr. Bonino in 1982, again made more changes, swapping out shortening for butter, increasing the eggs and blueberries and reducing the baking powder. This recipe is an adaptation of Mr. Moesinger's recipe which results in a plump, crusty-topped muffin. They're best eaten the day they are made. (After this article ran, a reader wrote in to argue that the department store Jordan Marsh's blueberry muffins were the best in Boston, not these. That recipe is here, so you can decide for yourself.)

Provided by Marian Burros

Categories breakfast, side dish

Time 40m

Yield 15 to 16 large muffins

Number Of Ingredients 9

Ingredients

3 1/2 cups sifted all-purpose flour
2 tablespoons baking powder
3/4 cup sugar
Pinch salt, optional
5 eggs, slightly beaten
1/2 cup milk
5 ounces unsalted butter, melted and cooled
4 or 5 cups blueberries, fresh or frozen
Additional sugar for topping

Steps:

Heat oven to 425 degrees.
Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries.
Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar.
Reduce heat to 400 degrees, place muffin tins on middle shelf of oven. Bake about 25 minutes, until muffins are golden brown. Remove from muffin tins and cool.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 14 grams, TransFat 0 grams

TIMS' MOM'S BLUEBERRY MUFFINS

Tims' Mom's Blueberry Muffins image

My son is a chef in Louisville, and he loans this recipe to his friends this is the title they give it! The second best part about these muffins(the best part is eating them) is going to the blueberry farm and picking your own blueberries! Its great fun and the kids love it!

Provided by Virginia

Categories Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour (White Lily)
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter (1 stick)
1 egg, sightly beaten
1 teaspoon grated lemons, rind of or 1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup milk
2 tablespoons vegetable oil
1 cup blueberries, if frozen,do not thaw

Steps:

Cut butter into flour,sugar,baking powder and salt.
(like you do for pie crust) Add egg,lemon,milk vegetable oil and vanilla, stir just til moist fold in blueberries.
Bake in well-greased muffin tin at 400 degrees for 20 to 25 minutes.
muffin cups will be about 2/3 full.

TIM HORTON'S STYLE LEMON-CRANBERRY MUFFINS

Tim Horton's Style Lemon-Cranberry Muffins image

Make and share this Tim Horton's Style Lemon-Cranberry Muffins recipe from Food.com.

Provided by Member 610488

Categories Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

3 cups oats
3/4 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup cranberries, rough chopped
1 cup low-fat plain yogurt
1/2 cup oil
1/2 cup brown sugar
Egg Beaters egg substitute (enough for two eggs worth)
2 teaspoons finely grated lemon peel
1 teaspoon cinnamon
1/2 teaspoon vanilla

Steps:

Preheat oven to 350 degrees F.
Mix oats, flour, baking powder, salt and chopped cranberries in one bowl; set aside.
In second bowl mix yogurt, oil, brown sugar, Egg Beaters, lemon peel, cinnamon and vanilla together. Fold all ingredients together in one bowl. Place batter into muffin tins (nonstick or lined with paper liners).
Bake at 350 degrees F for 35 minutes.
Allow to cool on wire rack out of the tins.

TIM HORTON'S COPYCAT BRAN MUFFINS RECIPE - (3.7/5)

Tim Horton's Copycat Bran Muffins Recipe - (3.7/5) image

Provided by Nanadi-2

Number Of Ingredients 12

Ingredients

1/4 c. oil
1/2 c. sugar
1/4 c. molasses
2 eggs
1 c. milk
1 c. whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Pinch salt
1 1/2 c. wheat bran
1 c. berries, frozen or fresh
OR Raisins (Craisins)

Steps:

Mix wet ingredients, add dry. Add fruit. Bake at 400 degrees for 18 to 20 minutes.

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