BLUEBERRY BUTTERMILK MUFFIN RECIPES

Name: Orange Blueberry Muffin Tops
Cook time: 15 min
Total time: 40 min
Yield: 12 muffin tops
Ingredients: 1 1/2 sticks (12 tablespoons) salted butter, softened; 3/4 cup granulated sugaru00A0; 1 large eggu00A0; 1 1/2 cups all-purpose flouru00A0; 3/4 teaspoon baking sodau00A0; 3/4 cup buttermilku00A0; Zest of 1 orange plus 2 tablespoons orange juice; 1 cup fresh blueberriesu00A0; 1 cup confectioners' sugaru00A0

ORANGE BLUEBERRY MUFFIN TOPS RECIPE | REE DRUMMOND | FOOD ...

Orange Blueberry Muffin Tops Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories dessert

Total Time 40 minutes

Cook Time 15 minutes

Yield 12 muffin tops

Number Of Ingredients 9

Ingredients

1 1/2 sticks (12 tablespoons) salted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 cup buttermilk
Zest of 1 orange plus 2 tablespoons orange juice
1 cup fresh blueberries
1 cup confectioners' sugar

Steps:

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.

BLUEBERRY BUTTERMILK MUFFINS RECIPE - FOOD.COM

Blueberry Buttermilk Muffins Recipe - Food.com image

This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6-12 muffins, 6-12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces butter or 1/2 cup canola oil
1 1/2 cups blueberries
1 teaspoon vanilla (optional)

Steps:

Sift dry ingredients together in a large bowl.
In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
Fold in blueberries.
Spoon batter into greased muffin cups and bake till golden brown.
Bake at 400 F for 20 -30 minutes.

Nutrition Facts : Calories 483.7, FatContent 17.9, SaturatedFatContent 10.6, CholesterolContent 104.3, SodiumContent 495.7, CarbohydrateContent 72.5, FiberContent 2.3, SugarContent 30.8, ProteinContent 9.3

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