Pats Blueberry Muffins Recipes

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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.

PAT'S BLUEBERRY MUFFINS



Pat's Blueberry Muffins image

Yummy and golden, these muffins are packed with plenty of berries and are a great addition to a brunch menu. But at our house, muffins aren't relegated to mornings - we also enjoy them for supper or for snacks anytime. -Patricia Throlson, Clear Lake, Minnesota.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen blueberries, thawed
1 egg
1 cup 2% milk
1/4 cup butter, melted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Add blueberries. In another bowl, beat egg and milk; stir in butter. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 351mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

OATMEAL BLUEBERRY MUFFINS



Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Provided by Sue Snow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

  • Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
  • Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

BLUEBERRY-OAT MUFFINS



Blueberry-Oat Muffins image

These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.

Provided by EatingWell Test Kitchen

Categories     Healthy Blueberry Muffin Recipes

Time 35m

Number Of Ingredients 12

Nonstick cooking spray
2 tablespoons packed brown sugar (see Tips)
¼ teaspoon ground allspice
1 ½ cups all-purpose flour
½ cup quick-cooking rolled oats
1 tablespoon baking powder
½ teaspoon salt
¾ cup fat-free milk
¼ cup refrigerated or frozen egg product, thawed, or 1 egg
¼ cup honey
3 tablespoons canola oil
¾ cup fresh or frozen blueberries

Steps:

  • Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a small bowl combine brown sugar and allspice; set aside. In a medium bowl combine flour, oats, baking powder and salt. Make a well in center of flour mixture; set aside.
  • In another small bowl whisk together milk, egg, honey and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
  • Spoon batter into prepared muffin cups, filling each about half full. Sprinkle brown sugar mixture evenly over batter in muffin cups.
  • Bake about 18 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cup. Serve warm.

Nutrition Facts : Calories 143 calories, Carbohydrate 25 g, Fat 4 g, Fiber 1 g, Protein 3 g, Sodium 237 mg, Sugar 10 g

BEST BLUEBERRY MUFFINS EVER



Best Blueberry Muffins Ever image

The Best Blueberry Muffins are perfectly sweet, easy to make, and full of blueberry flavor. You'll love this recipe from the world famous original Jordan Marsh department store muffins.

Provided by Rachel Farnsworth

Categories     Breakfast

Time 35m

Number Of Ingredients 10

1/2 cup butter (softened)
1 cup granulated sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup milk
2 1/2 cups fresh blueberries
1/4 cup granulated sugar (for topping)

Steps:

  • Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
  • In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
  • Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
  • Add in half of flour, mix with hand mixer until just combined, then add in half of the milk. Scrape the bottom and sides of the bowl and add in the remaining flour and milk, mixing in between additions.
  • Add the blueberries to the batter and use a rubber spatula to gently fold them in.
  • Divide the batter up amongst the 12 muffins. Sprinkle 1 teaspoon of sugar atop each muffin.
  • Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
  • Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.

Nutrition Facts : Calories 260 kcal, Carbohydrate 42 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 180 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

PAT'S BLUEBERRY MUFFINS



PAT'S BLUEBERRY MUFFINS image

Categories     Muffin

Yield 6 jumbo muffins

Number Of Ingredients 7

2 Cups All Purpose Flour
1 Cup Sugar
1 Tbsp. Double Acting Baking Powder
1 Egg
1 Cup Milk
1/4 Cup Oil
1-2 Cups Blueberries (tossed in flour)

Steps:

  • Preheat oven to 400 Mix dry ingredients Mix wet ingredients Combine wet and dry just until moistened Fold in berries Spoon into muffin cups Bake 20-25 minutes

PAT'S BLUEBERRY MUFFINS



Pat's Blueberry Muffins image

Yummy and golden, these muffins are packed with plenty of berries and are a great addition to a brunch menu. But at our house, muffins aren't relegated to mornings - we also enjoy them for supper or for snacks anytime. -Patricia Throlson, Hawick, Minnesota

Provided by Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen blueberries, thawed
1 egg
1 cup milk
¼ cup butter or margarine, melted

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. Add blueberries. In another bowl, beat egg and milk; stir in butter. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 24.4 g, Cholesterol 27.3 mg, Fat 4.9 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 288 mg, Sugar 7.8 g

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