Very Berry Blueberry Muffins Recipes

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VERY SIMPLE BLUEBERRY MUFFINS



Very Simple Blueberry Muffins image

These vegan blueberry muffins are as easy as a box mix. I originally saw it published as a user submission at vegweb.

Provided by Nourished Homestead

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
3/4 cup soymilk
1/4 cup oil
1 cup frozen blueberries

Steps:

  • Combine flour, sugar, salt, and baking powder in a mixing bowl. Mix in soy milk and oil.
  • Gently fold in blueberries.
  • Pour into paper cups in a muffin pan and bake at 400 degrees for 25-30 minutes.

Nutrition Facts : Calories 153.4, Fat 5, SaturatedFat 0.7, Sodium 262.6, Carbohydrate 25.6, Fiber 0.9, Sugar 12.7, Protein 2.2

BEST OF THE BEST BLUEBERRY MUFFINS



Best of the Best Blueberry Muffins image

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

½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

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

BEST-EVER BLUEBERRY MUFFINS



Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

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.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

VERY BERRY BLUEBERRY MUFFINS



Very Berry Blueberry Muffins image

A recipe from Splenda. I wrote 9-12 muffins. Cause you'll have 12 small muffins or 9 larger muffins.

Provided by Boomette

Categories     Quick Breads

Time 32m

Yield 9-12 muffins

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened
1 cup Splenda sugar substitute
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
2/3 cup skim milk
1 cup fresh blueberries or 1 cup frozen blueberries, thawed

Steps:

  • Place oven rack in top 1/3 of oven.
  • Preheat oven to 375°F Line 12 muffin cups with paper liners. Lightly spray liners with non-stick cooking spray.
  • Sift together flour, baking powder and salt, set aside.
  • Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
  • Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.

VERY BERRY MUFFINS



Very Berry Muffins image

Provided by Catherine McCord

Categories     Berry     Breakfast     Dessert     Bake     Low Fat     Vegetarian     Kid-Friendly     Low/No Sugar     Oat     Healthy     Low Cholesterol     Weelicious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield 12 muffins

Number Of Ingredients 11

1/2 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup old fashioned oats
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup brown sugar
1 large egg, whisked
1 teaspoon vanilla extract
3/4 cup milk
1/3 cup canola or vegetable oil
2 cups frozen berries

Steps:

  • Preheat oven to 400° F.
  • Place the first 6 ingredients in a bowl and combine.
  • Combine the egg, vanilla extract, milk and oil in a separate bowl.
  • Slowly combine the dry ingredients into the wet ingredients.
  • Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.
  • Pour batter into greased or muffin lined regular sized tins.
  • Bake for 20-22 minutes.
  • Allow muffins to cool for 5 minutes then remove to a cooling rack.

SMALL-BATCH BLUEBERRY MUFFINS



Small-Batch Blueberry Muffins image

Michelle Lopez, the author of "Weeknight Baking: Recipes to Fit Your Schedule" (Simon & Schuster, 2019), was inspired by the oversize muffins at Levain Bakery when she developed this recipe. The keys to the loftiest muffins? Plenty of batter and a high oven temperature, which ensures that they rise quickly and bake with a beautiful top and a tender interior. For the best results, rest your batter before baking. One very important tip: Spray the muffin pan and its edges generously with nonstick cooking spray. When the muffins come out of the oven, immediately use a small offset spatula to gently release their edges from the pan, then let them cool completely before removing them. You can use frozen blueberries instead of fresh, but be sure to thaw and drain them, then let them come to room temperature before adding them to the batter.

Provided by Erin Jeanne McDowell

Categories     breakfast, brunch, breads, pastries, dessert, main course, side dish

Time 35m

Yield 4 muffins

Number Of Ingredients 10

1 1/4 cup/160 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
4 tablespoons/55 grams unsalted butter (1/2 stick), at room temperature
1/2 cup/100 grams plus 4 teaspoons granulated sugar
1 large egg, at room temperature
1/4 teaspoon vanilla extract
1/4 cup/60 milliliters whole milk, at room temperature
1 1/4 cup/180 grams fresh blueberries, at room temperature
Nonstick cooking spray

Steps:

  • In a medium bowl, whisk together the flour, baking powder and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1/2 cup sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, then mix on low speed until fully incorporated, about 1 minute.
  • With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk. Mix until just combined, scrape down the sides of the bowl, then mix for 30 seconds more. Scrape down the sides of the bowl.
  • Using clean hands, mash 3/4 cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
  • At this point, the muffin batter can be covered and allowed to rest at room temperature for up to 1 hour. If not resting the batter, heat the oven to 400 degrees.
  • Generously spray the corner 4 cavities of a muffin pan (preferably nonstick) with nonstick cooking spray. (Make sure to spray around the top edges of those cavities, too, since the tops spread.) Evenly divide the batter across the prepared cavities. (They will appear very full.) Sprinkle each muffin with 1 teaspoon granulated sugar.
  • Bake the muffins until the tops are domed and golden brown at the edges and a skewer inserted into the center comes out with a few moist crumbs, 22 to 24 minutes.
  • When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

EASY BLUEBERRY MUFFINS I



Easy Blueberry Muffins I image

These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.

Provided by SKEHLER

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 cup milk
1 egg
⅓ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ cup white sugar
½ cup fresh blueberries

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.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g

WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Provided by SonicBoom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 11

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

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.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g

VERY BERRY MUFFINS



Very Berry Muffins image

Make and share this Very Berry Muffins recipe from Food.com.

Provided by Boyz 5

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 11

1/2 cup margarine, melted and cooled
1 cup milk
2 teaspoons grated lemon peel
1 teaspoon vanilla or 1 teaspoon almond extract
2 eggs
2 1/4 cups flour
1 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup blueberries
1/2 cup raspberries

Steps:

  • Preheat oven to 400 degrees F.
  • Grease standard size muffin pan cups.
  • In a small bowl,whisk together margarine,milk,grated lemon peel,vanilla and eggs.
  • In a large bowl stir together flour,sugar,baking powder and salt until blended.
  • Make a well in center of dry ingredients and add wet ingredients,stirring just until combined;Fold in berries.
  • Divide batter equally among prepared muffin pan cups.
  • Bake 20 minutes until golden colour or until toothpick inserted in center comes out clean.
  • Let sit 10 minutes before removing from pan;Cool on rack.

Nutrition Facts : Calories 216.7, Fat 5.6, SaturatedFat 1.6, Cholesterol 33.9, Sodium 284.9, Carbohydrate 37.6, Fiber 1.1, Sugar 17.6, Protein 4.3

VERY BERRY MUFFINS



Very Berry Muffins image

The original recipe used frozen raspberries, but I had a berry mix of raspberries, cherries, blueberries, and blackberries on my hands. The result was very tasty! I made these for a light brunch on Thanksgiving day.

Provided by quirkycook

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 1/4 cups all-purpose flour, divided
1/4 cup brown sugar, packed
2 tablespoons butter
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon lemon peel, grated
3/4 cup plus 2 tablespoons milk
1/3 cup butter, melted
1 egg, beaten
2 cups frozen mixed berries

Steps:

  • Preheat oven to 350 degrees.
  • Grease 12 muffin cups.
  • For crumb topping, combine 1/4 cup flour and brown sugar in a small bowl.
  • Cut in 2 tablespoons butter until mixture is crumbly.
  • Set aside 1/4 cup flour.
  • Combine 1 3/4 cups flour, granulated sugar, baking powder, baking soda, salt and lemon peel in a medium bowl. Combine milk, melted butter and egg. Mix well.
  • Toss berries with 1/4 cup flour until coated.
  • Add berries to muffin mixture.
  • Spoon batter into muffin tins until 3/4 full.
  • Sprinkle with crumb topping.
  • Bake for 25-30 minutes or until toothpick inserted comes out clean.
  • Cool in pan for 2 minutes then remove to wire rack.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 229.4, Fat 8.2, SaturatedFat 5, Cholesterol 36.3, Sodium 287, Carbohydrate 35.8, Fiber 0.6, Sugar 17, Protein 3.5

BLUEBERRY MUFFINS



Blueberry Muffins image

Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate-and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 9

3/4 cup milk
1/4 cup vegetable oil or melted butter
1 egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh, canned (drained) or frozen blueberries
2 tablespoons coarse sugar or additional granulated sugar, if desired

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Nutrition Facts : ServingSize 1 Muffin

THE VERY BEST BLUEBERRY BRAN MUFFINS



The Very Best Blueberry Bran Muffins image

This recipe came to me in a newsletter from dairygoodness.ca and boy am I ever glad I tried them. These have to be the very very best muffins I have ever made.

Provided by karen in tbay

Categories     Quick Breads

Time 45m

Yield 12-16 large muffins, 4 serving(s)

Number Of Ingredients 12

1 1/2 cups all-bran cereal (or 100% bran)
1 1/2 cups soured milk (or buttermilk)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
1/3 cup molasses
1/4 cup melted butter
2 cups blueberries (frozen or fresh)

Steps:

  • Preheat oven to 375°F Lightly spray muffin pans.
  • In large bowl, combine cereal with milk, let stand 10 minutes.
  • In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
  • Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
  • Pour over dry ingredients and sprinkle with blueberries.
  • Stir just until moistened.
  • Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
  • Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
  • If using frozen blueberries, do not thaw before adding to the muffins.

OLD-FASHIONED BLUEBERRY MUFFINS



Old-Fashioned Blueberry Muffins image

AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 muffins.

Number Of Ingredients 9

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries

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.

Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

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From happinessishomemade.net


THE BEST BLUEBERRY MUFFINS | FROM FAVORITE FAMILY RECIPES
2022-01-25 Method. First, gather your ingredients and preheat the oven to 375. Make sure your butter is soft. If you are using frozen berries, then make sure to thaw them and drain off the liquid. If you have time, then bring the eggs and buttermilk to room temperature as well.
From favfamilyrecipes.com


BEST BLUEBERRY MUFFINS EVER - THE STAY AT HOME CHEF
Sour Cream Coffee Cake Muffins. Savory Bacon Cheddar Muffins. Buttermilk Cornbread Muffins. Cream Cheese Red Velvet Muffins. Bacon Nutella Muffins. Coconut Oil Bran Muffins. Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking ...
From thestayathomechef.com


QUICK AND EASY BLUEBERRY MUFFINS - INSPIRED TASTE
Step 1, Whisk flour, sugar, baking powder, and a little salt in a large bowl. Step 2, Add oil, an egg, milk, and vanilla extract then stir with a fork until blended. Step 3, Mix in the blueberries, divide the batter between muffin cups and bake.
From inspiredtaste.net


BLUEBERRY MUFFINS WITH FROZEN BLUEBERRIES - INSANELY GOOD
2021-08-09 In a bowl, sift together the flour, baking soda, and salt. Set aside. In a large bowl, add the softened butter, granulated sugar, and light brown sugar. Beat with an electric mixer at medium speed for 4-8 minutes, or until light and fluffy. …
From insanelygoodrecipes.com


MARY BERRY'S BLUEBERRY MUFFINS - THE ENGLISH KITCHEN
2021-08-01 Preheat the oven to 400*F/200*C/ gas mark 6. Butter a muffin tin really well, or line with paper liners. (I used a six cup muffin tin and 2 ramekins.) Measure the flour and baking powder into a bowl and give it a good stir. Drop in the butter and then rub it into the flour with your fingertips until the mixture resembles fine dry bread crumbs.
From theenglishkitchen.co


FAVORITE BLUEBERRY MUFFINS RECIPE - SALLY'S BAKING ADDICTION
2019-05-10 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 …
From sallysbakingaddiction.com


CLASSIC BLUEBERRY MUFFINS RECIPE - SERIOUS EATS
2020-06-23 Directions. Adjust oven rack to middle position and preheat to 350°F (180°C). Prepare a nonstick or aluminum muffin pan by greasing lightly or lining with tinfoil or paper liners. Combine flour, sugar, baking powder, salt, baking soda, coriander, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment.
From seriouseats.com


THE BEST EASY BLUEBERRY MUFFINS (SUPER FLUFFY & MOIST)
2017-01-19 Instructions. Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners. In a mixing bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the milk, eggs, melted butter and vanilla. Add to dry ingredients and mix until just incorporated. Fold in blueberries.
From everydayeasyeats.com


CRAISINS BLUEBERRY MUFFINS RECIPE ARTICLE 2022 | BAGLUNCH.NET
Cranberry Orange Muffin Recipe DevelopmentTake my blueberry muffin recipe, substitute cranberries for the blueberries, add orange zest—done. Not so fast, Kate! Problem: The fresh cranberries were so much bigger than blueberries and so tart that they left mouth-puckering polka dots in the muffins. Read our post about craisins blueberry muffins.
From wabake.juncotic.com


HOMEMADE WILD BLUEBERRY MUFFINS - FEAST AND FARM
2020-06-04 Instructions. Preheat oven to 350. Spray muffin tin with cooking spray and set aside. You can also line the tin with cupcake liners for easier cleanup. Whisk the flour, baking powder and salt together in a bowl. In a second bowl, whisk the egg and sugar until thick and combined.
From feastandfarm.com


BEST EVER BUTTERMILK BLUEBERRY MUFFINS - LOVELY LITTLE KITCHEN
2018-05-11 Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each one with nonstick spray for baking. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
From lovelylittlekitchen.com


VERY BLUEBERRY MUFFINS - GREATIST
2021-10-18 Heat the oven to 400°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set …
From greatist.com


DELICIOUS GIANT VERY BERRY MUFFINS - BAKE THEN EAT
2014-02-17 Pre heat your oven to 220C / 425F / Gas mark 7. Prep you muffin tin with liners or grease it lightly. In a large mixing bowl sieve the flour, baking powder, salt and ground cinnamon together and set aside. In a medium sized bowl add the eggs and sugar together and whisk them together until light in colour.
From baketheneat.com


BLUEBERRY VANILLA MUFFINS - DAMN DELICIOUS
2014-02-17 Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, sugar, butter and egg. Stir in vanilla bean paste.
From damndelicious.net


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