BLUEBERRY WHITE CHIP MUFFINS
A blueberry muffin with a hint of lemon loaded with white chocolate chips and a streusel topping. This recipe came from a Favorite Brand Name cook book and it is pretty moist and good!
Provided by Marz7215
Categories Quick Breads
Time 40m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine flour, sugars, baking powder and salt in a large bowl.
- Stir in milk, egg, butter and lemon zest.
- Stir in chips and blueberries.
- Spoon into lined muffin pans, filling 3/4 full. Sprinkle with streusel topping.
- Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
- For Streusel combine: 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter with pastry blender or knife until mixture resembles coarse crumbs.
Nutrition Facts : Calories 197.2, Fat 7.7, SaturatedFat 4.6, Cholesterol 24.6, Sodium 187.5, Carbohydrate 29.3, Fiber 0.8, Sugar 15.1, Protein 3.4
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
CHOCOLATE CHIP AND BLUEBERRY MUFFINS
A very scrumptious muffin with lots of chocolate chips and blueberries in every bit of this muffin which would be good for breakfast or brunch.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 275 calories, Carbohydrate 45.6 g, Cholesterol 44.2 mg, Fat 9.3 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 155.6 mg, Sugar 25.1 g
BLUEBERRY WHITE CHIP MUFFINS
These are one of my favorite muffins, moist and the mix of white chocolate and blueberries is so good.
Provided by Nancy Allen
Categories Muffins
Time 35m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350. Paper line 18 muffin cups. Combine flour, granulated sgar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with streusel topping. Streusel-you mix 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 tsp ground cinnamon in small bowl. Cut in 3 Tbsp. butter with pastry blender and sprinkle crumbs on top.
- 2. Bake for 22 to 25 minutes or until center test done. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
- 3. Place remaining morsels in small, heavy duty resealable plastic ziplock bag, microwave on medium high 70% power for 30 seconds; knead. Microwave at 10 to 15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Seve warm.
WILD BLUEBERRY MUFFINS
Nothing is better than a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.-Dewey Grindle, Blue Hill, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.
Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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