Newfoundland Blueberry Muffins Recipes

OLD-FASHIONED BLUEBERRY MUFFINS

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.

CHEF JOHN'S BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
• Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.
• Whisk flour, baking powder, baking soda, and salt in a small bowl.
• Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.
• Spoon batter into prepared muffin cups.
• Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Place muffin liners in a 12-count muffin pan and spray with baking spray. Set aside.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Place blueberries in a small bowl and sprinkle with 2 to 3 tablespoons of flour, stirring gently to coat. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or using a mixing bowl and a hand mixer), blend (on medium-high speed) sugar and butter for about 2 to 3 minutes or until fluffy. Add vanilla extract and Greek yogurt and blend until combined.
• Reduce speed and add eggs, one at a time, blending for about 30 seconds after each egg is added.
• Add reserved flour mixture, blending until just incorporated and there are no visible streaks of flour remaining.
• Using a spoon or spatula (not the paddle of your stand mixer), very gently stir in the blueberries so they don't break too much.
• Using a standard round ice cream scoop, divide the batter evenly among muffin liners. Top each with a few reserved blueberries (optional). Then, top with orange pecan crumble.
• Bake on middle rack for 18 to 20 minutes or until a wooden toothpick or cake tester inserted in the centre of the muffins comes out clean.
• Let muffins cool in the pan for about 10 minutes before removing and allowing to further cool on a cooling rack. Enjoy!
• In a bowl, stir together the oats, orange zest, pecans and brown sugar. Using a pastry cutter or two knives, cut the butter into the oat mixture until there are crumbly, buttery bits.

NEWFOUNDLAND BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, sugar, undissolved yeast, and salt.
• Heat water, milk, and butter until very warm (120*F to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla, and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in remaining all-purpose flour to make a stiff batter.
• Dredge blueberries in remaining 1/4 cup whole wheat flour; gently fold into muffin batter.
• Fill 18 greased (2-inch) muffin cups 3/4 full. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 375oF for 20 to 25 minutes or until done.
• Remove from cups; cool on wire rack. Enjoy!

FROZEN BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. , Fill 24 greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° until a toothpick comes out clean, 20-25 minutes. Cool in pan for 10 minutes before removing to a wire rack.