BEST BLUEBERRY MUFFIN RECIPE EVER RECIPES
THE BEST GLUTEN-FREE BLUBERRY MUFFIN RECIPE
These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.
Provided by GlutenFreeBaking.com Elizabeth Barbone
Categories Breakfast
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
- Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
- In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
- Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms.
- Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
- Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
- Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
- Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
BEST APPLESAUCE MUFFIN RECIPE EVER - BEAT BAKE EAT
This easy applesauce muffin recipe is the only one you’ll need. It yields big bakery style muffins that are soft, moist, and packed with applesauce flavor. Perfect for Fall or anytime of the year!
Provided by Crystal | Beat Bake Eat
Categories Breakfast
Total Time 28 minutes
Prep Time 8 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line muffin pan with muffins liners and set aside.
- In a large bowl combine both sugars, baking soda, spices, and salt.
- Add the applesauce and mix well (mixture should be completely smooth).
- Beat in the oil, eggs, and vanilla extract.
- Add the flour and mix until incorporated. Do not over mix!
- Scoop the batter into the muffin pan filling the cups to the top.
- Bake for 20 – 21 minutes until a toothpick inserted comes out with a few crumbs.
- Cool in pan 5 minutes then transfer to a wire rack (or large plate if you don't have a rack) to continue cooling.
- Serve warm or cooled completely.
Nutrition Facts : Calories 165 kcal, ServingSize 1 serving
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This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
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