BLUEBERRY MUFFINS
These blueberry muffins are buttery, soft, and moist. For that bakery style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you'll appreciate this easy breakfast recipe.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
- Mix all of the topping ingredients together. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. 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 in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
RASPBERRY STREUSEL MUFFINS
These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.-Rosemary Smith, Fort Bragg, California
Provided by Taste of Home
Time 35m
Yield 12 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
TO DIE FOR BLUEBERRY MUFFINS
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
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
STREUSEL TOPPED BLUEBERRY MUFFINS
This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.
Provided by Heather Walker
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
- In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
- Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g
BLUEBERRY STREUSEL MUFFINS
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.
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.
STREUSEL TOPPED BLUEBERRY MUFFINS
These moist muffins are loaded with blueberries and crowned with a sweet streusel topping - a great addition to your quick-bread recipe collection.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray.
- In small bowl, mix 1/4 cup of the sugar, 7 1/2 teaspoons flour and the cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
- In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened.
- Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Divide batter evenly among muffin cups; sprinkle with reserved cinnamon mixture.
- Bake 20 minutes or until tops spring back when touched lightly in center. Immediately remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 270, Carbohydrate 40 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 330 mg
MOODY'S BLUEBERRY-RASPBERRY MUFFINS
According to "True Blueberry" by Dannenberg, Moody's Diner in Maine is famous for their blueberry muffins among other things. Here is one of their recipes. (I forgot to write sugar in my ingredients list but a reviewer caught my mistake. I got zero stars, so I wonder if the muffins turned out horrible with no sugar or if the reviewer added the sugar as specified in the directions anyway and gave the recipe a zero to reflecte my accidental omission. FYI, when I made them myself, they were very good! Note sugar is now in the ingredients list! )
Provided by Linky
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- preheat oven to 375 degrees F.
- grease a standard 12-hole muffin tin.
- Sift 2 1/4 cups flour, baking powder and salt into large bowl. Set aside.
- In bowl of electric mixer, combine 2/3 cup sugar, oil and eggs. Beat on high until creamy and lemony.
- Reduce speed to low. Add milk and vanilla just til blended.
- Add sugar mixture to flour mixture. Use a wooden spoon and stir til just combined (will be lumpy).
- Toss berries with remaining 1 Tbs flour to coat, add to batter and gently fold inches.
- Fill each hole in muffin tin until almost to the top.
- Sprinkle the muffin tops with remaining 2 Tbs. sugar.
- Bake for 20- 25 minutes until light golden brown.
- Let pan cool then gently remove muffins.``.
Nutrition Facts : Calories 254.5, Fat 11, SaturatedFat 1.5, Cholesterol 34.2, Sodium 308.4, Carbohydrate 34.6, Fiber 1.1, Sugar 14.2, Protein 4.4
STREUSEL TOPPING
this is good on muffins and cofeecakes, pies and other things...I like to keep this on hand in the freezer
Provided by grandma2969
Categories Dessert
Time 5m
Yield 1 3/4 cup
Number Of Ingredients 5
Steps:
- mix all ingredients until crumbly -- .
Nutrition Facts : Calories 764.8, Fat 26.9, SaturatedFat 16.8, Cholesterol 69.7, Sodium 233.9, Carbohydrate 128.4, Fiber 2.6, Sugar 85.8, Protein 5.9
BLUEBERRY-RASPBERRY MUFFINS
Lots of folks will tell you their favorite kind of muffin is blueberry. They might change their answer if they tried these Blueberry-Raspberry Muffins!
Provided by My Food and Family
Categories Dairy
Time 37m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375ºF.
- Mix blueberries and raspberries. Toss half of berry mixture with 2 Tbsp. flour. Mix remaining flour, baking powder, baking soda and salt.
- Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Add milk, eggs, lemon juice and vanilla; mix well. Add flour mixture; stir just until moistened. Gently stir in berry mixture.
- Spoon into 12 muffin cups sprayed with cooking spray. Top with remaining berries; sprinkle with coarse sugar.
- Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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