BLUEBERRY CORN MUFFINS RECIPES
FROZEN BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."
Provided by Taste of Home
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield about 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 238 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 209mg sodium, CarbohydrateContent 36g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
JUMBO BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. — Jackie Hannahs, Brethren, Michigan
Provided by Taste of Home
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 jumbo muffins.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 375 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 289mg sodium, CarbohydrateContent 60g carbohydrate (35g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
More about "blueberry corn muffins recipes"
FROZEN BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Breakfast, Brunch
Calories 238 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Breakfast, Brunch
Calories 238 calories per serving
- 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.
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JUMBO BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. — Jackie Hannahs, Brethren, Michigan
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Calories 375 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Calories 375 calories per serving
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
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THE BEST BLUEBERRY MUFFINS RECIPE | FOOD NETWORK KITCHE…
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 15 minutes
Category main-dish
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 15 minutes
Category main-dish
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