So good you want to eat the paper liner! Blueberry muffins!
8 years ago
last modified: 8 years ago
I'm a fan of fresh blueberries, and our local market has a sale this week! I also enjoy trying out different recipes for blueberry muffins, and while I've always enjoyed the recipes I've made, this one that I made today was really delicious--it was posted by Mrs. Smith and I've included the link below!
Cathyinpa I *almost* followed the recipe exactly (grin!)--didn't have buttermilk so I used kefir and I made a little bit of blueberry jam to add to them before baking.
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8 years agolast modified: 8 years agoRelated Discussions
Blueberry Muffins and other too.
Comments (21)Well, since we're eating healthier, here's one of my favorite muffin recipes. These muffins rock, and not just your colon! They actually taste really good. They stay moist for days, they're incredibly healthy, and they're a cinch to make. Banana-Cranberry Spice Muffins Recipe Source: Fiber One website 1 cup Fiber One� original bran cereal 1 egg 3/4 cup fat-free (skim) milk 3 tablespoons vegetable oil 1 cup mashed ripe bananas (about 2 medium) 1 1/4 cups all-purpose flour 1/2 cup sugar 3 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup sweetened dried cranberries Heat oven to 350�F (the original recipe stated 400�, but I found that to be too hot and would burn the muffins). Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed; beat in bananas. Stir in cereal; let stand 5 minutes. Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack...See MoreBlueberry Muffin
Comments (6)I really like this recipe. Blueberry Muffins (King Arthur) * 9 1/2 ounces Unbleached All-Purpose Flour * 1 1/2 teaspoons baking powder * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 2 ounces unsalted butter, at room temperature * 5 1/4 ounces granulated sugar * 2 large eggs * 2 teaspoons vanilla extract * 4 ounces sour cream or plain yogurt (I use sour cream) * 7 1/2 ounces blueberries, fresh or frozen * coarse white sparkling sugar for garnish (optional) Directions 1) Preheat the oven to 375ðF. Line a muffin tin with papers, and grease the papers. 2) In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside. 3) In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached. 4) Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition. 5) Add the vanilla and sour cream or yogurt, and mix until incorporated. 6) Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick. 7) Fold in the berries by hand. 8) Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired. 9) Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack....See MoreBlueberry muffins
Comments (7)This is the recipe that I used. I think I found it on the net, but not sure. the batter is very very thick. It made 9 large ones. I loved the crumb topping. I wondered about trying maraschino cherries but my daughter didn't think that would be good. If I had red currants or could find some, I would try that. Elderberries might be good, too. Blueberry Muffins - makes 9 large ones. 1&1/2 cups all purpose flour 3/4cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk ( approximately - see below) 1 cup fresh blueberries ( I used half of the pint container.) 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 & 1/2 teaspoons ground cinnamon 1.Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less) 2.Grease muffin cups or line with muffin liners. Combine first 4 ingredients. Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk. Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff. Fold in the blueberries. It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture. 3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking. 4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done. Give it a try and let me know what you think. It is so very easy and they freeze well, too....See MoreIvamae's Blueberry muffins!!! OMG/??too
Comments (32)I (and my family) have to say it again. These are the best muffins we have ever had. And that includes some "high end" gourmet ones that is sold here! I have made 4 batches in one week, and none lasted long enough to get completely cold. I have no problem with the topping, though I do press it into the muffin a bit before baking. I also cut the cinnamon down to a 1/2 teaspoon. I put paper muffin liners in my muffin pan, so no problem getting them out of the pan, and the fluted liners peel right off. Elisabeth...See More- 8 years ago
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- 8 years ago
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