Blueberry Muffins From The Loveless Cafe Recipes

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BLUEBERRY MUFFINS FROM THE LOVELESS CAFE



Blueberry Muffins from the Loveless Cafe image

This recipe is from the Loveless Cafe, just outside Nashville, TN. It's great for when blueberries are in season!

Provided by breezermom

Categories     Quick Breads

Time 45m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter, melted and cooled
1 1/4 cups sugar
1/4 teaspoon salt
2 large eggs, brought to room temperature
1 teaspoon vanilla extract
2 -2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 cup blueberries, fresh
1/2 cup buttermilk

Steps:

  • Preheat the oven to 375 degrees.
  • Whisk the butter, sugar, salt, eggs, and vanilla together in a bowl.
  • Sift the flour and baking powder into the butter mixture. Stir.
  • Add the berries to the mix and gently fold a few times.
  • Add the buttermilk and mix gently.
  • Scoop out the dought into paper-lined muffin pans. Sprinkle with additional sugar if desired, and bake for 20 to 35 minutes, depending on the size of your muffin pans. This will make 12 standard sized muffins or 6 Texas sized muffins.

Nutrition Facts : Calories 497.4, Fat 17.6, SaturatedFat 10.4, Cholesterol 103.5, Sodium 266.7, Carbohydrate 78.6, Fiber 1.7, Sugar 45.3, Protein 7.4

BLUEBERRY MUFFINS FROM THE MAGNOLIA CAFE



Blueberry Muffins from the Magnolia Cafe image

the use of buttermilk in these muffins makes a huge difference..it is the only blueberry muffin recipe we use now..when coating the blueberries, I use some of the alloted flour for this...not extra

Provided by grandma2969

Categories     Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 10

3 cups all-purpose flour
1/4 cup sugar
1 tablespoon sugar, for sprinkling
1 1/2 tablespoons baking powder
3/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
6 tablespoons butter, melted and cooled slightly
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries

Steps:

  • Preheat oven to 350*.
  • Grease well a 12 cup muffin tin.
  • In a large bowl, mix together the dry ingredients, making a well in the center.
  • Stir in the liguid ingredients until just combined, being careful not to overmix.
  • Batter may be lumpy.
  • Gently fold the blueberries into the batter (if using frozen, do not thaw).
  • Fill the muffin cups about three-quarters full.
  • Lightly sprinkle with the 1 tablespoon of sugar.
  • Bake for 20-22 minutes until lightly golden or a cake tester inserted near the center comes out with moist crumbs.
  • Do not overbake!

Nutrition Facts : Calories 222.1, Fat 7.2, SaturatedFat 4.1, Cholesterol 51.7, Sodium 367.1, Carbohydrate 33.7, Fiber 1.3, Sugar 8.7, Protein 5.5

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