THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
OLD-FASHIONED BLUEBERRY MUFFINS
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
BLUEBERRY ANGEL FOOD MUFFINS
I love angel food....and I love blueberry muffins....sounds like this is a perfect pair! Found this recipe on food network website. It gives credit to Gale Gand.
Provided by KaraRN
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
- Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.
Nutrition Facts : Calories 336, Fat 0.3, Sodium 222.3, Carbohydrate 78.1, Fiber 1.3, Sugar 61.2, Protein 6.7
BEST-EVER BLUEBERRY MUFFINS
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
EASY BLUEBERRY MUFFINS
Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
Provided by Cassie Best
Categories Dessert, Snack
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
- Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
JORDAN MARSH'S BLUEBERRY MUFFINS
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Provided by Marian Burros
Categories breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams
ANGEL FOOD MUFFINS WITH VARIATIONS
Angel food is one of my favorites -- they are so light and airy! Extra muffins can be frozen. The recipe comes from The Ultimate Muffin Book.
Provided by Lvs2Cook
Categories Quick Breads
Time 58m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees F.
- Prepare the muffin tins by spraying the cups and the rims around them with nonstick spray.
- Sprinkle a pinch of flour into each of the cups and shake the tin around, coating the interior surface of the muffin cups with flour.
- Shake out excess flour by rapping the tin against the side of the sink.
- Whisk 1 cup flour with 1/2 cup sugar in a medium bowl until blended and set aside.
- In a large bowl, beat the egg whites and salt with an electric mixer at medium speed until foamy, about 1 minute.
- Raise the speed to high, beat in the cream of tartar, and continue beating until soft peaks form.
- With the mixer running, add the remaining 1/2 cup sugar in a slow stream, then beat in the vanilla.
- Continue beating for about 3 minutes, or until the mixture is stiff and shiny and until no sugar granules can be felt when a bit of beaten egg white is rubbed between your fingertips.
- Use a rubber spatula to fold in a third of the flour mixture. Do not beat; fold in long, even arcs, so that the whites stay fluffy but the flour is evenly distributed.
- Fold in half of the remaining flour mixture using the same technique.
- Then very gently fold in the remaining flour mixture, just so that the flour is mixed in, but not so that it dissolves.
- Fill the prepared tins to the top; divide any remaining batter equally among the tins, piling it as high above the rims as necessary.
- Bake for 28 minutes, or until well browned.
- Place the tins on a wire rack to cool for 45 minutes.
- Gently rock the muffins back and forth to release them from the tins.
- Store the muffins in an airtight container at room temperature for 24 hours or freeze them in freezer-safe bags for up to 2 months.
- CINNAMON ANGEL FOOD MUFFINS ~ Add 1 1/2 teaspoons ground cinnamon with the flour.
- LEMON ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated lemon zest and 1 teaspoon lemon extract with the vanilla. If desired, drizzle the cooled muffins with a lemon icing.
- ORANGE ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated orange zest and 1 teaspoon orange extract with the vanilla.
- VANILLA GLAZED ANGEL FOOD MUFFINS ~ Coat the cooled muffins with a vanilla glaze or icing.
Nutrition Facts : Calories 119.9, Fat 0.1, Sodium 133.8, Carbohydrate 26, Fiber 0.2, Sugar 16.9, Protein 3.3
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- Combine first 4 ingredients in a large bowl; make a well in center of mixture. Stir together milk, oil, and eggs in a small bowl; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in frozen blueberries. (Batter will be thick.) Spoon batter into 12 greased muffin cups, generously filling completely full. Sprinkle batter evenly with 4 teaspoons sugar.
- Bake at 400° for 20 to 25 minutes or until tops are golden and a wooden pick inserted in center comes out clean. Remove from pan immediately, and cool on a wire rack 5 minutes.
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