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 MoreStarbucks Bran Muffin...friend wants to duplicate this
Comments (11)Glad to share the recipes. It's funny, but I've got muffins from both Cook's recipes in my freezer right now. I like to alternate back & forth between them. Here's the Cook's "Big Bran Muffins" with my notes. One warning, the batter needs to sit at least an hour before baking. I usually leave it overnight. Big Bran Muffins with Raisins and Dates Cooks Illustrated 9/1993 My Notes: This was the best recipe so far that used wheat bran. It makes a dark, moist, flavorful bakery style muffin. I tried it with ½ cup oil & ¼ cup applesauce; I didn't notice any change in texture or taste. The biggest problem was getting the time & temperature right. 20 mins. at 400 is NOT enough time to cook the insides. The first time I made them, I had to re-bake the first batch after the tops came off revealing a batter filled center. The second batch came out much better. Cook's Illustrated Note: You can substitute one cup oat bran for the wheat germ for a wholesome but slightly more dense muffin. (I have successfully used all wheat bran and half wheat & half oat bran; I've never tried the wheat germ.) Makes about 20 muffins 2 1/2 cups unbleached all-purpose flour plus 2 tablespoons (I use 1½ cups AP flour & 1 cup + 2 tbsp. white whole wheat) 4 1/2 teaspoons baking soda 1 tablespoon baking powder 2 teaspoons ground cinnamon 1/8 teaspoon table salt (I omitted) 3/4 cup vegetable oil (I use ½ cup oil & ¼ cup applesauce) 2 teaspoons honey 1/4 cup molasses 1 cup light brown sugar plus 2 tablespoons, packed firm (I omit the extra 2 tbsp.) 1 teaspoon vanilla extract (I used vanilla powder) 3/4 teaspoon maple extract (I used maple powder) 1 1/2 teaspoons butter extract (I omit) 3 large eggs, lightly beaten 2 cups buttermilk 1 cup toasted wheat germ (I use another cup of wheat bran or a cup of oat bran) 1 cup wheat bran (not the cereal) 1/2 cup whole dates, plumped with scalding water, drained, and coarsely chopped (I poured boiling water over dried, sweetened cranberries, to plump & to remove excess sugar) 1 cup dark raisins, plumped with scalding water and drained (I poured boiling water over dried, sweetened blueberries, to plump & to remove excess sugar)) 1. Whisk first five ingredients together in a bowl; set aside. 2. In a large bowl, whisk next 7 ingredients together. Whisk in eggs, then buttermilk, wheat germ, and bran. Let batter rest 10 minutes. 3. Whisk dry ingredients into wet mixture to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into the batter. Fold in raisins and dates. 4. Cover batter with plastic wrap and refrigerate for at least 1 hour, preferably overnight. 5. Adjust oven rack to middle position and heat over to 400 degrees. Lightly grease the top surface of 2, 12-cup muffin pans, use liners if necessary. (I bake in batches because I don't own two 12 cup muffin tins) Using an ice cream scoop, place a portion of the batter into each cup, filling to the brim (I've learned that it is important to fill them all the way to the top). Fill empty muffin cups with water to ensure even baking. Bake until muffin tops brown, about 20 minutes. (Cook's Illustrated Note: If muffins are not done after 20 minutes, reduce temperature to 350 degrees and bake until muffins test done.) [I bake 10 minutes at 400 and then 15-20 minutes at 350. I check with a pick, making sure center of muffins are completely done.] Let muffins cool in pan for 5 minutes, and then transfer them to a wire rack. Serve warm or at room temperature. MIMIS BRAN MUFFINS Makes 12 muffins 1 cup flour 1 cup bran 4 tsp dry milk powder 1/4 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/3 cup dark brown sugar, packed 1/4 cup dark corn syrup 2 Tbsp molasses 1/4 cup vegetable oil 1 egg 1/3 cup raisins 1/4 tsp grated orange zest 1/2 cup water Glaze: 3 Tbsp sugar 3 Tbsp dark brown sugar, packed 3 Tbsp shortening 2 Tbsp corn syrup 2 tsp water Distribute about 1 Tbsp glaze onto bottom and sides of 12 muffin tins with pastry brush. Combine flour, bran, milk powder, baking powder, baking soda, and salt. Stir well and set aside. Mix together brown sugar, dark corn syrup, molasses, oil and egg in separate bowl until well blended. Puree raisins and orange zest with water in blender or food processor. Add to liquid ingredients. Stir liquid ingredients into dry ingredients until just moistened. Fill muffin tins 2/3 full and bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean. Immediately invert onto foil or wax paper to cool....See MoreFavorite Blueberry Muffins
Comments (9)Good Morning! Sally, I substituted the regular milk in the recipe for buttermilk since I had some, and know that it always adds moisture. I didn't use the soda because it had baking powder, which gave it plenty of ''lift''. Normally baking soda combined with buttermilk does the same thing. I know what you mean about reading the recipe! FWIW, I make small muffins for portion control. I'd rather eat something delicious with real ingredients, even if it means eating less of it. Ann, I'm with you, thinking Seagrass is onto something! That sounds like something I'd love to try as well. We slice and toast croissants once in a while, which is the same type of thing as the butter is already there. Toasting/grilling always takes things to the next level for me! Pixistix, I hope you love them as much as I do. They're great...not too sweet and very tasty....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 More- 8 years ago
- 8 years ago
- 8 years ago
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