Blueberry Muffins Grandma W Recipes

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BEST OF THE BEST BLUEBERRY MUFFINS



Best of the Best Blueberry Muffins image

Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!

Provided by AUNTLYNNIE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Steps:

  • Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  • In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g

OLD-FASHIONED BLUEBERRY MUFFINS



Old-Fashioned Blueberry Muffins image

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

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

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.

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

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

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

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

GRANDMA'S BEST BLUEBERRY MUFFINS



Grandma's Best Blueberry Muffins image

My Grandparents used to live in a cabin on a lake in the woods in New Hampshire. They had a couple of huge wild blueberry bushes that grew hanging over the water. Every Saturday night Grandma would put on her waders and pick a bucket of sweet wild blueberries. On Sunday morning she would bake these. When I got up, they would be...

Provided by Chelsea Ferwerda

Categories     Muffins

Time 35m

Number Of Ingredients 11

1/4 c butter
1 c sugar
3 tsp baking powder
2 c flour
1/2 tsp salt
1 dash(es) cinnamon
1 egg
1 tsp vanilla extract
milk
3 Tbsp sour cream
1 1/2 c fresh blueberries

Steps:

  • 1. Preheat the oven to 375 degrees.
  • 2. Put butter and sugar together in a medium bowl and beat together until creamed.
  • 3. Add the baking powder, the flour, and the salt. Stir together. Remove 1/4 cup, add the cinnamon, and set aside. This will be the crumb topping.
  • 4. Beat the egg in a 1 cup measure and add the sour cream. Add enough milk to make 1 cup.
  • 5. Add the milk and egg mixture to the batter. Add the vanilla, and mix well. Coat the blueberries with flour and fold them into the batter.
  • 6. Pour the batter into a greased muffin tin. Sprinkle the crumb topping over each muffin, and bake for 25 minutes.

BLUEBERRY MUFFINS, GRANDMA W



Blueberry Muffins, Grandma W image

A different recipe from Aunt Dorothy's, which in later years Grandma W used most frequently. This was her original recipe...and her trick was to sprinkle the tops with a little sugar just before baking to make it just a little bit better. It didn't matter if it was blueberry or corn muffins!

Provided by Megan Stewart

Categories     Muffins

Number Of Ingredients 8

1/4 c butter, softened
1/2 c sugar
3/4 c milk
1/4 tsp vanilla
1 3/4 c plus 1 t flour, divided
2 1/2 tsp baking powder
1/2 tsp salt
1 c blueberries

Steps:

  • 1. Cream butter and sugar, add egg, milk and vanilla. Beat until nearly smooth. stir together the 1 3/4 c flour, baking powder and salt and add to mixture. Stir just until dry ingredients are moistened. Batter will be lumpy. Toss berries with remaining flour, fold into batter. Spoon into 12 greased muffin cups and bake 25 min at 425 degrees or until evenly brown.

GRANDMA'S BLUEBERRY MUFFINS



Grandma's Blueberry Muffins image

This is one of my favorite recipes from my grandmother and always proves to be a hit. When I was in the 4-H Club during my early teenage years, I actually won a blue ribbon at the New York State Fair with this recipe. Thanks, Grandma!

Provided by MarthaStewartWanabe

Categories     Breakfast

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
1/2 cup milk
2 cups blueberries (fresh or frozen)
2 teaspoons sugar (for topping)

Steps:

  • Preheat oven to 375 degrees.
  • Cream together butter, sugar and eggs. Then stir in flour, baking powder, vanilla and milk. Carefully fold in blueberries.
  • Grease a regular-sized muffin pan. Fill muffin cups 2/3 full.
  • Sprinkle filled muffin cups with sugar.
  • Bake for 20 minutes or until a toothpick inserted into the center of one muffin comes out clean, and muffin tops are lightly golden.
  • Remove from oven and set pan on a wire rack to cool for 15-20 minutes before removing muffins from the pan.
  • Store in an air-tight container. Muffins will keep for 2-3 days.

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