Blueberry muffin recipe?

Question

Many years ago, a friend of mine showed me a recipe for blueberry muffins from "The Enchanted Broccoli Forest". I think it is the most wonderful recipe I ever tasted, but since I reside in a Latin American country, I have not seen the book in years. I would really appreciate if you type the recipe for me. Other recommendations are also welcome!!

Answer 1

This is the recipe from writer of that book, is this the recipe you are looking for?

BUTTERMILK BLUEBERRY MUFFINS

Adapted from "Mollie Katzen's Sunlight Café"

Preparation time: 10 minutes, plus 20 to 25 minutes to bake
Yield: About 10 medium-sized muffins


I've always thought of blueberry muffins as somewhat bland, lacking that elusive perkiness needed to awaken the palate. Believing strongly that breakfast food should wake you up and not put you back to sleep, I experimented with adding buttermilk (spunky and tart) and an enthusiastic dose of grated lemon zest to make the blueberries' flavor pop. It worked! You must try these.

The range of sugar allows you to make these sweeter or not, per your taste.
Remember to grate the lemon zest before squeezing the juice.
You can substitute soy protein powder for half the flour.
Canola oil can substitute for some or all of the butter.
Nonstick spray for the pan

Ingredients
2 1/2 cups unbleached all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 2/3 cup sugar
1 tablespoon grated lemon zest
1 1/2 cups buttermilk
2 tablespoons fresh lemon juice
1 large egg
1 tablespoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
1 1/2 cups blueberries (fresh or frozen)

Direction
Preheat the oven to 375°F. Lightly spray 10 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
Combine the flour, salt, baking powder, baking soda, sugar, and lemon zest in a medium-sized bowl.
Measure 1 1/2 cups buttermilk into a 4-cup liquid measure. Add the lemon juice, egg, and vanilla, and beat gently with a fork or a small whisk until smooth.
Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Carefully fold in the blueberries at the very end. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 of the way. For larger muffins, fill them even with the top of the pan. If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.


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This recipe appears in the Allrecipes "Tried & True Favorites" cookbook.

To Die For Blueberry Muffins

Submitted by: Colleen

Rated: 5 out of 5 by 2095 members

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Yields: 8 servings

"Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory."

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

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. 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.
3. 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.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Answer 2

1

Answer 3

1.
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. .

2.
INGREDIENTS:
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups fresh blueberries, (may use frozen)
2 tablespoons sugar, for topping
PREPARATION:
In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk. Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries. Fill greased muffin cups about 2/3 full. Sprinkle tops wit h a little sugar. Bake in a preheated 375 degree oven for about 20 minutes, or until lightly browned.
Makes about 12 muffins.

Answer 4

Streusel Topped Blueberry Muffins

This is a really moist muffin if you don't overwork the batter.

PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min


INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced


DIRECTIONS
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!!

Answer 5

I found the recipe for the newest recipe at this site but not sure if this is what you want . . . .
http://www.jemangelaville.com/2006/07/19/a-pint-of-blueberries-part-ii-blueberry-cinnamon-muffins/

Answer 6

You can order the book from Amazon.com. That way you will get the right recipe.