Trisha Yearwood Blueberry Muffin Recipes

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with muffin liners.
• Sift together 1 1/2 cups flour, 3/4 cup white sugar, salt, and baking powder.
• In a separate bowl, beat together the vegetable oil, egg, buttermilk, and vanilla extract.
• Gradually pour the dry ingredients into the wet mixture and whisk until combined. Gently mix in the blueberries.
• Fill 12 regular-size muffin tins about 2/3 full and lightly place the streusel on top.
• For the streusel topping, mix 1/2 cup brown sugar, 1/3 cup flour, butter cubes, and cinnamon with a fork until combined. Sprinkle topping over muffins.
• Bake them in a 400F oven for 18 minutes.
• Cool the muffins in the muffin tin for 5 minutes. Transfer muffins onto a wire rack to cool completely.

EASIEST MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• In an electric mixer, cream the margarine and sour cream. Add the flour and mix well. Drop large spoonfuls of the dough into a muffin pan that has been sprayed with cooking spray or lined with muffin cups. Bake for until the tops of the muffins are golden brown, 15 to 20 minutes.

LEMON-BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
• Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
• Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
• For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

EASIEST MUFFINS BY TRISHA YEARWOOD

Steps:

• Preheat the oven to 400 degrees F.
• In an electric mixer, cream the margarine and sour cream.
• Add the flour and mix well.
• Drop large spoonfuls of the dough into a muffin pan that has been sprayed with cooking spray or lined with muffin cups.
• Bake until the tops of the muffins are golden brown, 15 to 20 minutes.
• Cook's note: For smaller muffins, use mini muffin pans and reduce the baking time to 10 to 12 minutes.

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

MEL'S BANANA MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a medium bowl, whisk together the flours, wheat germ, baking soda and 1/2 teaspoon salt.
• Using an electric mixer, beat the butter and sugars together in a separate bowl until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a separate bowl, combine the mashed bananas with the milk and vanilla. With the mixer on low, alternately add one-third of the flour mixture and half of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the blueberries.
• Divide the batter among the muffin cups. Bake 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

TRISHA YEARWOOD'S BLACKBERRY COBBLER

Steps:

• Preheat the oven to 450°. Grease an 8-inch square baking dish.
• In a medium saucepan, combine the sugar, 1 tablespoon flour, the berries and 1 cup water (if you use frozen blueberries, add 1 tablespoon fresh lemon juice to the simmered filling). Bring to a boil, lower the heat and simmer for 2 minutes; remove from the heat.
• In a medium bowl, rub the butter into the remaining 2 cups flour. Stir in the milk until a soft dough forms.
• Turn out the dough on a lightly floured surface. Pat into a square, then roll into an 8-inch square; cut into 6 long strips.
• Pour 1 cup of the berry mixture into the pan. Arrange 3 dough strips an equal distance apart over the blackberry mix.
• Bake until golden-brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips perpendicular to the first row and bake until golden-brown, about 12 minutes more.
• Let cool for about 20 minutes.
• Serve warm with the ice cream.

BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350°F. Place paper liners in an 18-cup mini-muffin pan.
• Sift the flour with the sugar, baking powder, salt, and cinnamon into a large bowl. Make a well in the center of the flour mixture. Add the melted butter, milk, eggs, and vanilla, and stir just enough to moisten the flour. Gently fold in the blueberries.
• Spoon the batter into the lined muffin pan. Bake for 25 minutes, or until a toothpick inserted in a muffin comes out clean.

HEALTHIER TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.
• Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb.
• Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.