Tasty Blueberry Muffins Recipes

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BLUEBERRY CREAM MUFFINS RECIPE BY TASTY

Here's what you need: eggs, granulated sugar, vegetable oil, vanilla extract, flour, baking soda, baking powder, sour cream, blueberry

Provided by Kaleb Mayer

Categories     Breakfast

Yield 24 servings

Number Of Ingredients 9



Blueberry Cream Muffins Recipe by Tasty image

Steps:

  • In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly pour in oil. Add vanilla.
  • Combine the dry ingredients.
  • Add dry ingredients alternately with sour cream to the egg mixture.
  • Gently add blueberries.
  • Spoon into the greased muffin tin or paper liners
  • Bake at 400°F (200°C) for 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 264 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, Sugar 13 grams

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sour cream
2 cups blueberry

JUMBO BLUEBERRY MUFFINS

In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. - Jackie Hannahs, Brethren, Michigan

Provided by Taste of Home

Time 35m

Yield 8 jumbo muffins.

Number Of Ingredients 13



Jumbo Blueberry Muffins image

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 375 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 289mg sodium, Carbohydrate 60g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

1/2 cup butter, softened
1 cup sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen blueberries
TOPPING:
3 tablespoons sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

EASY BLUEBERRY MUFFINS I

These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.

Provided by SKEHLER

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 7



Easy Blueberry Muffins I image

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
  • In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
  • Bake for 20 minutes. Serve hot.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g

1 cup milk
1 egg
⅓ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ cup white sugar
½ cup fresh blueberries

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



To Die For Blueberry Muffins image

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

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

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

Categories     Breakfast     Brunch

Time 30m

Yield 6 muffins.

Number Of Ingredients 9



Old-Fashioned Blueberry Muffins image

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.

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries

BLUEBERRY LEMON YOGURT MUFFINS RECIPE BY TASTY

Here's what you need: cooking spray, large eggs, sugar, plain greek yogurt, unsweetened applesauce, honey, vanilla extract, lemon zest, lemon juice, whole wheat flour, baking soda, baking powder, salt, blueberry

Provided by Betsy Carter

Categories     Breakfast

Yield 12 muffins

Number Of Ingredients 14



Blueberry Lemon Yogurt Muffins Recipe by Tasty image

Steps:

  • Grease a muffin tin of muffin liners with cooking spray. Set aside.
  • In a large mixing bowl, whisk together eggs and sugar.
  • Preheat oven to 350˚F (180˚C).
  • Add Greek yogurt, applesauce, honey, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
  • Stir in flour, baking soda, baking powder and salt.
  • Gently fold in blueberries.
  • Distribute batter evenly among prepared muffin cups, filling about ¾ of the way full. Top with additional blueberries if desired.
  • Bake muffins for 20-25 minutes.
  • Cool muffins in pan for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 112 calories, Carbohydrate 20 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, Sugar 10 grams

cooking spray
3 large eggs
⅓ cup sugar
½ cup plain greek yogurt
¼ cup unsweetened applesauce
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons lemon zest
¼ cup lemon juice
1 ½ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup blueberry

BLUEBERRY MUG MUFFIN RECIPE BY TASTY

Here's what you need: all-purpose flour, sugar, baking powder, kosher salt, milk, unsalted butter, vanilla extract, lemon zest, fresh blueberry, sparkling sugar

Provided by Betsy Carter

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 10



Blueberry Mug Muffin Recipe by Tasty image

Steps:

  • In a mug, whisk together flour, sugar, baking powder, and kosher salt.
  • Add milk, butter, and vanilla. Mix until smooth.
  • Stir in lemon zest and blueberries.
  • Microwave for 1½-2 minutes, or until cake appears puffy and cooked through.
  • Cool 2 minutes. Top with sparkling sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 63 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 25 grams

⅓ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup milk
2 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup fresh blueberry
sparkling sugar, optional

TASTY BLUEBERRY MUFFINS

"This is a great recipe that can be mixed in minutes the night before or in the morning for a speedy breakfast," says Beth Oliver from Waterford, Wisconsin. "Oats and orange juice give the muffins unique flavor, and applesauce makes them a bit lighter."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11



Tasty Blueberry Muffins image

Steps:

  • In a large bowl, combine the first six ingredients. Combine the orange juice, egg substitute, applesauce and oil; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray; fill half full with batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 159 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 177mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

1-1/2 cups all-purpose flour
1/2 cup quick-cooking oats
1/2 cup sugar
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup orange juice
1/4 cup egg substitute
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup fresh blueberries

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



Best-Ever Blueberry Muffins image

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.

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

BLUEBERRY MUFFIN MUG RECIPE BY TASTY

Here's what you need: fresh blueberry, oat flour, baking powder, honey, egg white, nutmeg

Provided by Kyle Squarcia

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 6



Blueberry Muffin Mug Recipe by Tasty image

Steps:

  • Mix together egg white and honey in a greased coffee mug.
  • Add oat flour, baking powder, and nutmeg, and mix until combined.
  • Add in fresh blueberries.
  • Microwave on high for 90 seconds (times may vary).
  • Enjoy!

Nutrition Facts : Calories 420 calories, Carbohydrate 73 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, Sugar 47 grams

3 tablespoons fresh blueberry
¼ cup oat flour
½ teaspoon baking powder
2 tablespoons honey
1 egg white
½ teaspoon nutmeg

EASY BLUEBERRY MUFFINS

Blueberry muffins are so easy to make with little effort. They are so delicious and are ready in no time.-Janie Ramming, Duncan, Oklahoma

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 6



Easy Blueberry Muffins image

Steps:

  • In a large bowl, combine the flour and sugar. In another bowl, combine the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Stir in blueberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts :

3 cups self-rising flour
1-1/2 cups sugar
1 cup buttermilk
1/2 cup canola oil
2 large eggs, lightly beaten
2 cups fresh or frozen blueberries

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