PIONEER BAKING MIX BLUEBERRY 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.
BLUEBERRY MUFFINS RECIPE | INA GARTEN | FOOD NETWORK
Use up the best of seasonal blueberries with Ina Garten's super easy Blueberry Muffins recipe.
Provided by Ina Garten
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
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MY MOM’S MUFFINS - THE PIONEER WOMAN
My mom made these blessedly beautiful muffins when she was visiting over the weekend, and I just inhaled them.
From thepioneerwoman.com
Reviews 3
Total Time 38 minutes
Category baking, breakfast, main dish
From thepioneerwoman.com
Reviews 3
Total Time 38 minutes
Category baking, breakfast, main dish
- Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined. In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown. Serve with softened butter and jelly if you're a rebel like me.
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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.
See details
BLUEBERRY MUFFINS RECIPE | INA GARTEN | FOOD NETWORK
Use up the best of seasonal blueberries with Ina Garten's super easy Blueberry Muffins recipe.
From foodnetwork.com
Reviews 4.5
Total Time 40 minutes
From foodnetwork.com
Reviews 4.5
Total Time 40 minutes
- Bake the muffins for 20 to 25 minutes, until golden brown.
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MY MOM’S MUFFINS - THE PIONEER WOMAN
My mom made these blessedly beautiful muffins when she was visiting over the weekend, and I just inhaled them.
From thepioneerwoman.com
Reviews 3
Total Time 38 minutes
Category baking, breakfast, main dish
From thepioneerwoman.com
Reviews 3
Total Time 38 minutes
Category baking, breakfast, main dish
- Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined. In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown. Serve with softened butter and jelly if you're a rebel like me.
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BLUEBERRY CRUMB CAKE RECIPE | INA GARTEN - FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 48 minutes
Category dessert
Cuisine american
Reviews 4.8
Total Time 48 minutes
Category dessert
Cuisine american
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
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