Best Blueberry Cake Muffins Recipes
BLUEBERRY COFFEE CAKE MUFFINS
Provided by Ina Garten
Time 37m
Yield 16 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
BAREFOOT CONTESSA'S BLUEBERRY COFFEE CAKE MUFFINS
Adapted from the Barefoot Contessa Family Style Cookbook, 2002. At the intro of this recipe Ina Garten says that there were days that her specialty food shop would bake 2,000 of these muffins on a Saturday morning and by 9:30AM, they would all be gone! I changed the recipe just a bit, instead of using 2 1/2 cups all-purpose white flour, I split the flour between all-purpose white flour and wheat flour. You don't have to do this, if you don't want to. I always try to incorporate wheat flour into recipes that call for flour.
Provided by Juenessa
Categories Quick Breads
Time 50m
Yield 16 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
- Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top.
- Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
- **Barefoot Contessa uses an ice-cream scoop to measure the batter so that every muffin comes out the same size.
- ***Greasing the tops of the pans makes it easier to take the muffins out after baking.
Nutrition Facts : Calories 246.6, Fat 13.2, SaturatedFat 7.9, Cholesterol 76, Sodium 165.8, Carbohydrate 29.9, Fiber 0.7, Sugar 20.7, Protein 3.2
BLUEBERRY COFFEE CAKE MUFFINS
Make and share this Blueberry Coffee Cake Muffins recipe from Food.com.
Provided by Miraklegirl
Categories Quick Breads
Time 35m
Yield 16 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
- Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS
These are really moist and have a nice texture from the coconut with a bit of tang from the lemon zest. Although the tops are somewhat flat, they are very pretty with the coconut topping. This recipe makes 7 muffins.
Provided by cookiedog
Categories Quick Breads
Time 40m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
- Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
- Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
- Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.
Nutrition Facts : Calories 374.3, Fat 22, SaturatedFat 14.2, Cholesterol 110, Sodium 133.6, Carbohydrate 41.4, Fiber 1.1, Sugar 26.6, Protein 4.3
BLUEBERRY-CARROT CAKE MUFFINS
Betty Crocker™ muffin mix gets a carrot-cake remix in this yummy breakfast bread recipe.
Provided by Tieghan Gerard
Categories Breakfast
Time 35m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350° F. Place paper baking cup in each of 15 regular-size muffin cups, or grease with shortening.
- Drain blueberries from muffin mix in strainer set over bowl, reserving 2 tablespoons liquid for glaze.
- In large bowl, mix muffin mix, buttermilk, oil, cream cheese and eggs until just combined (batter will be lumpy). Fold in carrots, nutmeg and drained blueberries. Divide batter among muffin cups, filling each three-fourths full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
- In small bowl, beat Glaze ingredients with whisk until smooth. Drizzle over muffins.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 20 g, TransFat 0 g
LOW SUGAR BLUEBERRY MUFFINS OR CAKE
Great tasting low-sugar blueberry muffins or cake! Easy, tasty, delicious! What more could you ask for?? And to be even more great, you can substitute any kind of berry in this! This recipe uses regular bagged Splenda and regular sugar. If you use Splenda for baking, just use 3/4 cup Splenda for baking in the cake and 1/2 cup Splenda for baking in the topping.
Provided by wildheart
Categories Breads
Time 28m
Yield 9
Number Of Ingredients 14
Steps:
- Mix oil, egg, and milk together, stirring well.
- Mix flour, 1/2 cup sugar,1/4 cup splenda, salt, and baking powder together in a bowl.
- In a third bowl use a fork to cut together the 1/4 cup sugar, 1/4 cup Splenda, 1/4 cup butter, and the cinnamon.
- Make a well in flour, sugar, splenda, salt and baking powder mix and pour in the oil, egg and milk.
- Stir till lumps are gone; fold in blueberries (I used 2 cups).
- Spread in oiled 8x8 cake pan or in cupcake papers.
- Sprinkle the third mix over all.
- Bake at 400 degrees for 20-25 minutes for cake, or 15-20 minutes for cupcakes,.
- You can also use parchment to line the pan.
BLUEBERRY COFFEE CAKE MUFFINS
Steps:
- Preheat the oven to 350 degrees. Place 16 paper liners in muffin pans. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
BLUEBERRY CAKE / MUFFINS
In the picture of the muffins, well that is all I had left ! geez,, that is how fast they went ~~~ They come out light and fluffy too !!
Provided by Carol Junkins @CarolAJ
Categories Muffins
Number Of Ingredients 15
Steps:
- Oven 375 degrees Line 18 muffin cups w/paper ( I used six small muffin cups and 4 Jumbo muffins)
- Sift flour, BP, salt and set aside. Beat butter, w/sugar, eggs, and vanilla
- Beat at high speed for 4 min. til light and fluffy. At low speed beat flour mixture (in fourths) w/milk (in thirds) beginning and ending with flour. Beat just until smooth.
- Fold in blueberries gently, 1/4 c in each cup about 2/3 full. Bake 20-25 minutes. Check with toothpick at 20 minutes, that is all mine took.
- BEFORE BAKING: Crumb Topping: 1/2 c sugar, 1/3 c flour, 1/4 c butter, 1 1/2 teaspoons cinnamon ~ Mix with fork sprinkle on muffins
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love