Grandmothers Alienated Blueberry Muffins Recipes

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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.

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

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.

BEST-EVER BLUEBERRY MUFFINS



Best-Ever Blueberry Muffins image

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

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

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.

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