RECIPE BLUEBERRY MUFFINS RECIPES
BLUEBERRY MUFFINS RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories dessert
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 380 degrees F.
- In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
- In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
- Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
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.
More about "recipe blueberry muffins recipes"
JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
See details
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 OATMEAL MUFFINS RECIPE: HOW TO MAKE IT
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious—they're wonderful. —Donna Brockett, Kingfisher, Oklahoma
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Calories 167 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Calories 167 calories per serving
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
See details
EASY BLUEBERRY MUFFINS RECIPE - BBC GOOD FOOD
Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
From bbcgoodfood.com
Total Time 40 minutes
Category Dessert, Snack
Calories 226 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dessert, Snack
Calories 226 calories per serving
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
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BLUEBERRY BUTTERMILK MUFFINS RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 483.7 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 483.7 per serving
- Bake at 400 F for 20 -30 minutes.
See details
BLUEBERRY OATMEAL MUFFINS RECIPE - FOOD.COM
I got this recipe from the blueberry u-pick it farm that we go to every summer. There's nothing like a fresh blueberry muffin.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 175 per serving
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 175 per serving
- Serve warm.
See details
BLUEBERRY MUFFINS RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 50 minutes
Category dessert
Cuisine american
Reviews 4.3
Total Time 50 minutes
Category dessert
Cuisine american
- Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
See details
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 OATMEAL MUFFINS RECIPE: HOW TO MAKE IT
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious—they're wonderful. —Donna Brockett, Kingfisher, Oklahoma
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Calories 167 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Calories 167 calories per serving
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
See details
VEGAN BLUEBERRY MUFFINS RECIPE | FOOD NETWORK KITCHEN ...
These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
From foodnetwork.com
Reviews 3.3
Total Time 1 hours 0 minutes
Calories 200 calorie per serving
From foodnetwork.com
Reviews 3.3
Total Time 1 hours 0 minutes
Calories 200 calorie per serving
- Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
See details
JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
See details
BLUEBERRY OATMEAL MUFFINS RECIPE - FOOD.COM
I got this recipe from the blueberry u-pick it farm that we go to every summer. There's nothing like a fresh blueberry muffin.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 175 per serving
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 175 per serving
- Serve warm.
See details
EASY BLUEBERRY MUFFINS I RECIPE | ALLRECIPES
Good base for blueberry muffins. Needs more sugar, needs more blueberries, needs vanilla extract, lemon zest and more than 1/2 a cup of blueberries. I usually read reveiws before making a new recipe…
From allrecipes.com
From allrecipes.com
See details
CREAM CHEESE-BLUEBERRY MUFFINS RECIPE | ALLRECIPES
Hands down the best blueberry muffin recipe I have ever made, and threw away the other 10 recipes I had in my binder. I ended up making 2 batches because the first one disappeared so quickly. I don't know if it is the same thing but this recipe …
From allrecipes.com
From allrecipes.com
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HEALTHY LOW-CARB BLUEBERRY MUFFINS - RECIPE - DIET DOCTOR
Tips for easy and healthy blueberry muffins. For prettier muffins, reserve some berries to press into the top of each muffin just before baking. If you want to make sure your muffins have a pretty …
From dietdoctor.com
From dietdoctor.com
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