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
CINNAMON-SUGAR BLUEBERRY MUFFINS
This recipe came from my sister and is one of the easiest and best recipes for a great tasting blueberry muffin. The flavors blend together for a taste you will love.
Provided by Bev erly
Categories Quick Breads
Time 27m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Stir together oats and orange juice.
- Mix flour, 1/2 cup sugar, baking powder, salt, and soda.
- Add to oats and orange juice mixture. Add oil and egg to blend. Stir in blueberries.
- Fill 12 muffin cups (with liners)2/3 full.
- Mix sugar and cinnamon mixture and sprinkle on top.
- Bake in preheated 400 degree oven for 18-22 minutes.
Nutrition Facts : Calories 208.5, Fat 9.9, SaturatedFat 1.4, Cholesterol 17.6, Sodium 167.4, Carbohydrate 27.6, Fiber 1.1, Sugar 12.6, Protein 2.8
CINNAMON BLUEBERRY MUFFINS
I prepare these muffins with the blueberries that grow wild along the rocky coast of Maine. I have worked on this recipe for several years and finally feel that I have it perfected.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, mix milk and lemon juice; set aside. , In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.
Nutrition Facts : Calories 188 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON-CUMBLE BLUEBERRY MUFFINS
This is a recently adopted recipe of mine. My DS loves blueberry muffins so I had to adopt these for him. I reduced the amount of topping as well as amount of butter in the batter. These remind me of bakery style muffins.
Provided by PaulaG
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar.
- Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping is crumbly; set aside.
- To make the blueberry muffins, preheat the oven to 350 degrees F.
- Generously butter or grease six 8-ounce jumbo muffin cups.
- If using fresh blueberries, rinse and thoroughly dry the berries.
- In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
- In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt; make a well in the center.
- In a medium bowl, whisk together the egg and 1 cup of the buttermilk until combined.
- Whisk in the vanilla and melted butter.
- Pour the buttermilk mixture into the well.
- Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined.
- If mixture is to thick, add the additional 1/4 cup of buttermilk and gently mix.
- Add the blueberries and fold in just to distribute evenly taking care not to overmix.
- Evenly divide the crumble topping among the muffins, sprinkling it on top.
- Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack.
- Serve warm, or cool completely.
- Store in an airtight container at room temperature for up to 2 days.
CINNAMON BLUEBERRY MUFFINS
Provided by Lillian Chou
Categories Bread Cake Berry Dairy Bake Vegetarian Quick & Easy Mother's Day Blueberry Summer Cinnamon Gourmet
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.
- Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.
- Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS
This recipe allows you to make the muffin batter the night before, then bake it the next morning--perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.
Provided by Kim
Time 8h35m
Yield 18
Number Of Ingredients 18
Steps:
- Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
- Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
- Place batter in the refrigerator for 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
- In a small bowl, stir together turbinado sugar and cinnamon.
- Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
- Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 38.5 g, Cholesterol 40.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 264.5 mg, Sugar 19.3 g
OUR FAVORITE BLUEBERRY MUFFINS
Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 dozen
Number Of Ingredients 15
Steps:
- Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
- Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
- Sift together flour, baking powder, and salt into a bowl.
- With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
- Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
- Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
- Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.
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