RECIPE FOR HEALTHY BLUEBERRY MUFFINS RECIPES

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20 muffins
Ingredients: 3 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 4 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 cups buttermilk, shaken; 1/4 pound (1 stick) unsalted butter, melted and cooled; 1 1/2 teaspoons grated lemon zest; 2 extra-large eggs, lightly beaten; 2 cups fresh blueberries (2 half-pints)

BLUEBERRY MUFFINS RECIPE | INA GARTEN | FOOD NETWORK

Blueberry Muffins Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 20 muffins

Number Of Ingredients 10

Ingredients

3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)

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.

EASY BLUEBERRY MUFFINS RECIPE | BBC GOOD FOOD

Easy blueberry muffins recipe | BBC Good Food image

Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats

Provided by Cassie Best

Categories Dessert, Snack

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield Makes 12

Number Of Ingredients 10

Ingredients

100g unsalted butter softened, plus 1 tbsp, melted, for greasing
140g golden caster sugar
2 large eggs
140g natural yogurt
1 tsp vanilla extract
2 tbsp milk
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
125g pack blueberries (or use frozen)

Steps:

Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
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.

Nutrition Facts : Calories 226 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.6 milligram of sodium

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