Can anyone recommend a delicious blueberry muffin recipe?

Question

Nothing out of packet! Looking for a new home-made recipes! :)

Answer 1

Ingredients
175g/6oz rice flour
50g/2oz tapioca flour
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
1 rounded tsp xanthan gum
¼ tsp salt
150g/5oz caster sugar
60g/2½oz butter, melted and cooled
1 egg, preferably free-range, beaten
60g/2½oz buttermilk
150g/5oz fresh blueberries
12-hole muffin tin lined with paper cases

Method
1. Preheat the oven to 180C/35F/Gas 4.
2. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.
3. Whisk together the cooled melted butter, egg and buttermilk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.
4. Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.

Answer 2

Blueberry Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : May 98 Reg 4
Sheryl D

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups sifted all-purpose flour
1/3 Cup sugar
3 Tsp baking powder
1/2 Tsp salt
1 Cup blueberries
1 Cup milk
1/3 Cup oil
1 egg -- slightly beaten
sug

Preheat oven to 400 degrees. Grease bottoms of muffin pan cups. Sift
flour with sugar, baking powder and salt. measure milk in a 2 cup measure.
Add oil and egg. Beat with a fork to mix well. make a well in the center
of the flour mixture. Pour in milk mix all at one. Stir quickly with a
form just until dry ingredients are moistened. Do not beat - batter will
be lumpy. Fold in blueberries.

Fill each muffin cup slightly more than half full. Sprinkle lightly with
sugar. Bake 20-25 minutes (golden and tester inserted in center is clean).

Answer 3

VERY BLUEberry Muffin

A portion of the blueberries is mashed, to make these muffins very blue.

INGREDIENTS:
1/4 cup butter, softened
2/3 cup sugar
1 teaspoon finely grated lemon peel
1 egg
1/2 teaspoon vanilla
1 1/4 cups blueberries
1 cup plus 2 tbsp cake flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup chopped pecans, optional
Topping:
1 teaspoon sugar mixed with 1/8 teaspoon ground cinnamon or ground nutmeg
PREPARATION:
Preheat oven to 375°. In large bowl, cream butter, sugar, and lemon until light, about 4 to 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the blueberries and beat into batter. Whisk together flour, baking powder and salt.

Fold dry ingredients into batter, a little at a time, alternating with milk. Fold in remaining 1 cup blueberries and the pecans, if using. Spoon into 8 paper lined muffin cups.
Sprinkle each muffin with the sugar and spice mixture.
Bake until muffins spring back when lightly touched, about 20 to 25 minutes.

Answer 4

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 5

Hi,

This recipe was sent to me by a business owner in Nova Scotia. She owns and operates at store specializing in everything blueberries. A delightful store I must add.

Blueberry Muffins

Soak for about 10-15 minutes
1/2 cup rolled oats
1/2 cup orange juice


Stir together dry ingredients:
1 1/4 cup flour
1 1/4 tsp. Baking powder
1/4 tsp. baking soda
1/2 cup sugar
1/2 tsp. salt.

Beat 1 egg
add 1/2 cup oil, add this to wet mixture, ( oats and orange juice). Add liquid ingredients to dry ingredient. Add 1 1/2 cup blueberries. If berries are frozen put them in sieve and just before adding to mixture, pour boiling water over them and shake off water and add to dough. Put dough in muffin tins.


Topping
1/3 cup flour
3 Tablespoons Brown sugar
1/8 cup margarine
1/4 tsp. cinnamon
pinch of salt

Mix into crumbs and put on top of muffins before baking.
Bake at 375 degrees for 18 minutes.

Enjoy!

Answer 6

Visit this link, it has got exactly what you are looking for;

http://www.theholidayspot.com/valentine/recipes/breakfast.htm