Blueberriest Muffins Recipes

BLUEBERRY MUFFINS I

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

BLUEBERRIEST MUFFINS

Steps:

• For the topping: In a small bowl, stir together sugar and lemon zest; set aside.
• For the muffins: Preheat the oven to 425 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
• In a small saucepan over medium heat, bring 1 cup blueberries and 1 teaspoon sugar to simmer. Cook, mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a medium bowl, whisk together remaining 1 1/8 cups sugar and eggs until thick, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, gently fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened (do not overmix.)
• Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon of cooked berry mixture into center of each mound of batter. Using a toothpick, gently swirl berry filling into batter. Sprinkle lemon sugar topping evenly over muffins.
• Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

TO DIE FOR BLUEBERRY MUFFINS

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.

BLUEBERRIEST MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
• Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
• Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.
• Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
• Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries.
• Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan.
• Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.
• Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately

BLUEBERRIEST MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
• Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
• Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.
• Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
• Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not overmix. Fold in the remaining whole blueberries. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan.
• Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.
• Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.
• Variations: Substitute raspberries, blackberries, or strawberries for some of the blueberries for a mixed-berry muffin.
• If using frozen blueberries, use them while they are still frozen; it helps hold the shape of the muffin (otherwise, the batter will become too watery).

BEST EVER BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
• Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine.
• Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won't turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.
• Measure the milk into a 2-cup size liquid measuring cup.
• Add the egg, vanilla and vegetable oil and whisk them together with a fork.
• Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain.
• Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
• Top each muffin with a couple extra fresh blueberries, if desired (this step is optional, but it makes for a beautiful presentation).
• Bake the muffins at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.

BLUEBERRY MUFFINS RECIPE

Steps:

• Preheat the oven to 350°F.
• Line a muffin tin with baking cups or spray liberally with cooking spray. Set this aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the oil and sugar together on medium speed until combined. Add in the sour cream, egg, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour until just combined.
• Stir in the blueberries.
• Fill each liner 2/3 full with the batter and bake for 20- 25 minutes until the muffins are set and lightly golden.
• As soon as the muffins come out of the oven, brush them lightly with melted butter. Allow the muffins to cool in the tin for 5 minutes and then transfer to a wire rack or serving tray.

FRESH BLUEBERRY MUFFINS

Steps:

• Grease both muffin cups and tops of muffin tins around cups.
• Cream together butter and sugar until light and fluffy.
• Add eggs one at a time, and beat to combine.
• Combine dry ingredients and add alternately with milk to butter mixture.
• Stir in blueberries.
• Fill muffin cups and sprinkle tops with sugar and nutmeg mixture; bake about 25 minutes at 375 degrees.
• Cool 30 minutes before removing from tins.

BEST-EVER BLUEBERRY MUFFINS

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.