Blueberry Ginger Muffins Recipes

GINGER-BLUEBERRY MUFFINS

Steps:

• Arrange blueberries in a single layer in a 15x10x1-inch baking pan. Freeze for 30 minutes or until berries are firm.
• Preheat oven to 375 degrees F. Grease 24 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a large bowl combine cake flour, bread flour, baking powder, ginger, salt and baking soda; set aside. In a small bowl combine the honey, molasses and fresh ginger.
• In a large mixing bowl beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add the eggs, one at time, beating after each addition just until combined. Add the honey mixture, beating on low speed until just combined. Alternately add the flour mixture and buttermilk, beating on low speed until just combined after each addition. Fold in blueberries.
• Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 15 to 17 minutes or until golden and a wooden toothpick inserted near the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm sprinkled with powdered sugar.

GINGER BLUEBERRY OATMEAL MUFFINS RECIPE

Steps:

• Center a rack in the oven and heat to 400º F. Lightly oil (or spray with cooking spray) a standard 12-cup muffin tin or line with paper or foil baking cups.
• Make the oat flour by adding oats to the bowl of a food processor or into a blender. Pulse until the oats are finely ground. You should have a generous 1/2-cup of oat flour.
• Whisk oat flour, all-purpose flour, sesame seeds, baking powder and the salt together. In a separate bowl, whisk the sugar, oil, egg, ginger, vanilla and milk until well blended. Add the dry ingredients to the sugar mixture, in two batches, stirring between each addition. Carefully fold in blueberries.
• Divide the batter between muffin cups, filling 3/4 full. Bake until the muffins are light brown and spring back lightly when you press the middle, 15 to 18 minutes. Let the muffin tin cool on a rack for 5 minutes then transfer muffins from the tin to the rack.
• While the muffins are still slightly warm - after about 10 minutes of cooling - you can glaze them. Place a few paper towels underneath the cooling rack then make the glaze.
• In a small bowl, stir powdered sugar with milk and vanilla until smooth. Spoon the glaze over muffins, allowing it to drip down the sides - some of the glaze will drip all the way through the rack and onto the paper towels.

BLUEBERRY GINGER MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In large mixing bowl combine your dry ingredients: Flour, Oats, Baking Powder, Baking Soda, Salt, Sugar, and Candied Ginger. Mix well.
• In medium mixing bowl mix up your wet ingredients: Egg, Orange Juice, Melted Butter, Orange Zest, Milk, and Vanilla Paste.
• Stir wet ingredients into the dry and mix well.
• Fold in blueberries.
• Grease or place muffin papers in muffin tin.
• Scoop out batter evenly into tins, just below the top of the tin.
• Melt butter.
• Mix up flour, oats, sugar, and cinnamon.
• Pour butter over top and mix up with fork.
• Spoon streusel over the top of the muffin batter in the tins.
• Bake for 15-17 minutes until a toothpick comes out clean.

BLUEBERRY GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
• In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

FRESH GINGER MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Grease 16 muffin pans.
• If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little.
• Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.
• Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside.
• In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well.
• Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.

BLUEBERRY-GINGER BREAD

Steps:

• Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
• In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the blueberries.
• In a medium bowl, combine the buttermilk, eggs, ginger, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
• Scrape the batter into the prepared pan and spread evenly.
• Sprinkle the sanding sugar evenly over the batter.
• Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
• Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.

BLUEBERRY-GINGER CORN MUFFINS

Steps:

• Preheat oven to 425 degrees. Treat 12 muffin tins with a light coating of cooking spray.
• Combine dry ingredients (flour through salt) in a large bowl. Mix to insure a good blend.
• Mix wet ingredients (milk through egg) together in separate bowl.
• Pour the wet ingredients into the flour mix until just blended. Fold berries and ginger into the muffin batter.
• Place heaping tablespoons of batter into the ttreated muffin tin. About 1/3 cup batter per mufin.
• Bake 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

BLUEBERRY-GINGER MUFFINS

Steps:

• 1. Preheat oven to 400 degrees F. In a large bowl, beat together milk, oil, egg, gingerroot and vanilla. Add flour, sugar, baking powder and salt. Stir just until combined; batter will still be lumpy. Gently fold in blueberries. 2. Spoon into 12 greased muffin cups. Bake 15 to 20 minutes or until golden brown. Cool in pan.