Blueberry Doughnut Muffins Recipes
TO DIE FOR BLUEBERRY MUFFINS
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!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- 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 add enough milk to reach the 1-cup mark. 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.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
BLUEBERRY DOUGHNUT MUFFINS
This is a recipe I got from a bed and breakfast. Yummy, my kids finished of a batch tonight. This recipe would work well with fresh or frozen peaches or cherries, just cut into small pieces. They also freeze well.
Provided by startnover
Categories Quick Breads
Time 22m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F and grease 24 mini muffin tins (this recipe works the best with mini muffins, but use large if you prefer, you will have adjust your cooking time accordingly).
- Combine dry ingredients.
- Combine wet ingredients in a separate bowl and stir with a whisk, and then stir blueberries into this.
- Add wet ingredients to dry and blend but do not over mix.
- Spoon muffins into tins, filling almost to top to make a nice crown.
- Bake for about 12-15 minutes.
- Let cool in tins for 2 minutes, and then remove and place on rack to cool an additional 5 minutes.
- Stir sugar and cinnamon together.
- Dip muffins all the way in butter and then roll in sugar mixture. Serve at once.
Nutrition Facts : Calories 163.2, Fat 8.1, SaturatedFat 5, Cholesterol 28.3, Sodium 154.4, Carbohydrate 21.3, Fiber 0.5, Sugar 11.6, Protein 1.9
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