Need a recipe for blueberry muffins?

Question

I need a TRIED and TRUE recipe for blueberry muffins. I have some berries frozen so they won't go bad but tired of wasting them on crappy recipes. If you have one you use at home thats really good sort of like Dunkin Donuts muffins please share. Thanks

Answer 1

Only got the one recipe I always make (and my late mother in law before me) with black currants, but they have almost the same structure.

Maybe try with 1/3 of the recipe first if (50 gr of) blueberries work as well?? (Had blueberries in the garden myself but eat them fresh and over icecream, next year I'll try to remember this recipe :) )
(Make something else with the 2/3 leftover of the egg... or place in the fridge in case it works and you want to bake again)

http://www.jannekes.eu/pie-cookies/indexkoek.html

Enjoy !

Answer 2

this is my favorite recipe for blueberry muffins:-)

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter(softened)
1 teaspoon lemon zest
2/3 cup sugar(and 1 teaspoon for top of muffin)
2 lg. eggs(room temp)
1/2 cup whole milk
1 1/2 cup fresh blueberries(rinsed and dried...I've used frozen also)


preheat oven to 375. Lightly brush a 12 muffin tin w/ butter. Sift flour, baking powder, and salt in a bown. In a large bowl, cream butter, lemon, and 2/3 c. sugar until light and fluffy. Add eggs one at a time, beating well after each. FOld flour in 3 parts into the butter mix, alternating w/ the milk in 2 parts, until just combined. Fold in the blueberries. Put in pan and sprinkle with sugar. Bake for 25 minutes or until golden.

Answer 3

Blueberry Muffins

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. Beat 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 4

To Die For Blueberry Muffins
Submitted by: Colleen

Photo by: TRULYBAVARIAN "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!"
Original recipe yield: 8 large muffins.
Prep Time:15 MinutesCook Time:25 MinutesReady In:40 MinutesServings:8 (change)

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INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

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DIRECTIONS:
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 enough milk to fill the cup. 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.

Answer 5

There are fresh ones in the forests as we 'speak'. Go get fresh ones.