Does anybody have any good recipes for blueberry muffins?

Question

...thank you !

Answer 1

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel

1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.

4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Bean in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Answer 2

MOIST BLUEBERRY MUFFINS

2 eggs
3/4 c sugar
1/2 c applesauce
1/2 c milk
6 tablespoons butter, melted
1 tablespoon maple syrup
1 teaspoon vanilla
2 1/2 cups flour (can use half cake flour)
1 tablespoon baking powder
1/2 tsp salt
1 1/2 cups blueberries, fresh or frozen
(frozen Wild Maine)

Set the oven to 375 degrees.
Wash the blueberries and set aside to dry. When the blueberries are dry, roll them in sugar(confectioners sugar works best).

Grease a large 12 muffin tray or line it with foil liners.

Using an electric mixer, beat the eggs until frothy.

Gradually add the sugar and maple syrup and continue to beat for one minute. Stir in the applesauce, milk and vanilla.

Makes together the dry ingredients. Add the flour, baking powder, salt and stir batter only until the ingredients are incorporated. Do not overmix. Batter should remain slightly lumpy.

Divide the batter in half. Gently fold the blueberries into one half of the batter. Spoon the batter without the blueberries into the bottom third of each muffin cup. Top off with one third of batter containing blueberries. (One third off the cup remains empty for rising). Continue until all batter is used.

Bake in a preheated oven for 20 - 25 minutes or until golden and the center springs back when gently pressed.

Brush tops of each muffin with melted butter and sprinkle with coarse granulated sugar. You can make coarse granulated sugar if you don't have any. Just put some cubes of sugar into a ziploc bag and rollover them gently with a rolling pin.

Remove the muffins from the oven and set on a wire cooling rack for 10 - 20 minutes.

Makes 12 muffins. Submitted by: CM

Answer 3

Double Blueberry Muffins


8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

Answer 4

Blueberry Muffins:

There are three things I have a hard time resisting - my dad's tapioca pudding, Belgian dark chocolate, and freshly baked blueberry muffins. Muffins are not as easy to get right as one might think. Too dry, to dense, to sugary - these are all problems that one can encounter when trying to bake the perfect muffin. This recipe however, adapted from The Best Recipe cookbook, makes them just right - light, fluffy, and full of blueberries.

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel

1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.

4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Bean in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Answer 5

Oatmeal Blueberry Muffins

1 1/4 cups quick cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup blueberries, rinsed and drained

Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Answer 6

hassle-free Blueberry cakes Tasty Temptation Recipe aspects: 2/3 cup sugar a million/2 teaspoon salt 2-a million/2 cups all–purpose flour a million tablespoon baking powder a million super egg a million/3 cup vegetable oil a million-a million/4 milk a million teaspoon vanilla extract a million cup clean or frozen blueberries guidelines: Preheat the oven to 4 hundred tiers. combine the sugar, salt, flour, and baking powder. In a separate bowl, combine the liquid aspects. Make a properly interior the middle of the dry aspects and upload the liquid aspects and blueberries. mixture with a fork till it varieties a loose batter. gently coat a muffin pan with nonstick cooking spray. Spoon the batter into the pan till the cups are 3/4 crammed. Bake for 18 to twenty minutes, or till the tops are golden brown and the centers are agency. Yield: 12 servings

Answer 7

BLUEBERRY MUFFINS

2 large eggs
2/3 c sugar
½ c melted butter
2 c buttermilk
3 c flour
2 tbsp baking powder
¼ tsp salt
1 tsp vanilla
3 c blueberries
Beat eggs, add sugar and butter. Mix well. Stir in the milk. Combine flour, bp and salt and beat gently into egg mixture just enough to form lumpy batter. Do Not over beat. Fold in vanilla and berries. Spoon into cups almost to the top.
Bake 400F for 20-25 min.


Now I want some blueberry muffins; but it is far too hot out to bake. ;)

Answer 8

I skip the muffins, too much trouble pouring the batter into cups. Try allrecipes.com, and type in Blueberry Buckle. It has the blueberries in a heavy cake batter, and a streusel topping. Yum, and much easier. There are several kinds of buckle, one in a large pan that you spread the batter, then put blueberies,[ there is no streusel with this one].then put lemon, which" buckles" the product. Another same thing, but in a 8x8 pan, and another isn't buckle at all, you put the berries right in the cake.

Answer 9

1/4 cup butter
2 eggs
1/2 tsp. salt
1 c. sugar
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
One-half cup milk
2 c. fresh or frozen blueberries

Preheat oven to 350 degrees F.
Grease and floor muffin pan (or use paper liners). Beat together butter, eggs, salt, and sugar.
Mix flour with baking powder and sift into first mixture, alternating with milk.
Blend in vanilla.
Add blueberries.
Pour into muffin pan and bake for 25 minutes.

Answer 10

you got many recipes at your finger tips the internet good luck ewwww that sounds good muffins