SMALL BLUEBERRY MUFFINS RECIPES
MINI BLUEBERRY MUFFINS RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 dozen (serving size: 2 muffins)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Mist 2 24-cup miniature-muffin tins with cooking spray.
- In a bowl, mix flour, baking powder, cinnamon and salt. In a separate bowl, whisk eggs, milk, oil, sugar and vanilla. Stir dry ingredients gently into milk mixture. Fold in berries.
- Spoon batter into muffin tins so they're 3/4 full. Bake until a toothpick inserted into center of a muffin comes out clean, 15 to 20 minutes. Let cool in pans on wire racks for 5 minutes, then turn muffins out onto racks. Serve warm.
Nutrition Facts : Calories 155 calories, CarbohydrateContent 21 g, CholesterolContent 19 mg, FatContent 7 g, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 1 g, SodiumContent 77 mg
SMALL-BATCH BLUEBERRY MUFFINS RECIPE - NYT COOKING
Michelle Lopez, the author of “Weeknight Baking: Recipes to Fit Your Schedule” (Simon & Schuster, 2019), was inspired by the oversize muffins at Levain Bakery when she developed this recipe. The keys to the loftiest muffins? Plenty of batter and a high oven temperature, which ensures that they rise quickly and bake with a beautiful top and a tender interior. For the best results, rest your batter before baking. One very important tip: Spray the muffin pan and its edges generously with nonstick cooking spray. When the muffins come out of the oven, immediately use a small offset spatula to gently release their edges from the pan, then let them cool completely before removing them. You can use frozen blueberries instead of fresh, but be sure to thaw and drain them, then let them come to room temperature before adding them to the batter.
Provided by Erin Jeanne McDowell
Total Time 35 minutes
Yield 4 muffins
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1/2 cup sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, then mix on low speed until fully incorporated, about 1 minute.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk. Mix until just combined, scrape down the sides of the bowl, then mix for 30 seconds more. Scrape down the sides of the bowl.
- Using clean hands, mash 3/4 cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
- At this point, the muffin batter can be covered and allowed to rest at room temperature for up to 1 hour. If not resting the batter, heat the oven to 400 degrees.
- Generously spray the corner 4 cavities of a muffin pan (preferably nonstick) with nonstick cooking spray. (Make sure to spray around the top edges of those cavities, too, since the tops spread.) Evenly divide the batter across the prepared cavities. (They will appear very full.) Sprinkle each muffin with 1 teaspoon granulated sugar.
- Bake the muffins until the tops are domed and golden brown at the edges and a skewer inserted into the center comes out with a few moist crumbs, 22 to 24 minutes.
- When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.
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BLUEBERRY MINI MUFFINS RECIPE: HOW TO MAKE IT
"These bite-size muffins are popular in our family," reports Suzanne Fredette of Littleton, Massachusetts. "They're especially nice for potlucks since they leave enough room on your plate to try all the other dishes."
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Reviews 4.2
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From tasteofhome.com
Reviews 4.2
Total Time 25 minutes
Calories 147 calories per serving
- In a bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick). , Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400° for 10-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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TO DIE FOR BLUEBERRY MUFFINS | ALLRECIPES
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
From allrecipes.com
Reviews 4.6
Total Time 40 minutes
Category Bread, Quick Bread Recipes, Muffin Recipes, Blueberry Muffin Recipes
Calories 383.1 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 40 minutes
Category Bread, Quick Bread Recipes, Muffin Recipes, Blueberry Muffin Recipes
Calories 383.1 calories per serving
- Bake for 20 to 25 minutes in the preheated oven, or until done.
See details
SMALL-BATCH BLUEBERRY MUFFINS RECIPE - NYT COOKING
Michelle Lopez, the author of “Weeknight Baking: Recipes to Fit Your Schedule” (Simon & Schuster, 2019), was inspired by the oversize muffins at Levain Bakery when she developed this recipe. The keys to the loftiest muffins? Plenty of batter and a high oven temperature, which ensures that they rise quickly and bake with a beautiful top and a tender interior. For the best results, rest your batter before baking. One very important tip: Spray the muffin pan and its edges generously with nonstick cooking spray. When the muffins come out of the oven, immediately use a small offset spatula to gently release their edges from the pan, then let them cool completely before removing them. You can use frozen blueberries instead of fresh, but be sure to thaw and drain them, then let them come to room temperature before adding them to the batter.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
- When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.
See details
TO DIE FOR BLUEBERRY MUFFINS | ALLRECIPES
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
From allrecipes.com
Reviews 4.6
Total Time 40 minutes
Category Bread, Quick Bread Recipes, Muffin Recipes, Blueberry Muffin Recipes
Calories 383.1 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 40 minutes
Category Bread, Quick Bread Recipes, Muffin Recipes, Blueberry Muffin Recipes
Calories 383.1 calories per serving
- Bake for 20 to 25 minutes in the preheated oven, or until done.
See details
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Reviews 5.0
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