BEST BLUEBERRY MUFFINS FROM COOKS ILLUSTRATED RECIPE - (4.6/5)
Provided by á-25138
Number Of Ingredients 14
Steps:
- 1. To make the topping, mix together the sugar and lemon zest in a small bowl. Set aside. 2. To make the muffins, preheat the oven to 425F (make sure the oven rack is in the upper-middle position). Spray a muffin tin with nonstick cooking spray and set aside. 3. In a small saucepan, heat 1 cup blueberries with 1 tsp sugar. Bring to a simmer and cook, mashing berries, until they have popped and the mixture has thickened (approximately 6 minutes). Transfer to a small bowl and cool to room temperature (10-15 minutes). Don't use wood if you care about stains. Honestly, the deep plum was so beautiful, I don't care if this spatula never returns to its original color! 4. In a large bowl, whisk flour, baking powder, and salt. In a separate medium-sized bowl, whisk 1 1/8 cup sugar with the eggs until thick. Slowly whisk in butter and oil until combined. Add buttermilk and vanilla, mixing until combined. 5. Fold egg mixture into dry ingredients along with remaining blueberries. Stir just until moistened (batter will still be lumpy with a few spots of dry flour. Do not overmix). 6. Divide batter equally among prepared muffin cups (batter will come to the top of each muffin cup). Spoon 1/2 tsp blueberry mixture into the center of each muffin. Using a toothpick or skewer, gently swirl the filling into the batter. Sprinkle lemon sugar evenly over the muffins. 7. Bake for 17-19 minutes, until muffin tops are golden and just firm (Rotate muffin tin from front to back halfway through baking time). Cool muffins in tin for 5 minutes before transferring to a wire rack to cool for an additional 5 minutes.
BEST BLUEBERRY MUFFINS (COOK'S ILLUSTRATED)
From the Cook's Illustrated Website: This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter. These muffins are great unadorned, but for an extra flourish, give them a dip in sugar by following one of the variations. Makes 12 muffins
Provided by senseicheryl
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
- Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
- Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
- Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
Nutrition Facts : Calories 250.3, Fat 9.2, SaturatedFat 5.3, Cholesterol 38.1, Sodium 214.1, Carbohydrate 39.9, Fiber 1.2, Sugar 23.2, Protein 3.3
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
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.
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