Recipes for "blueberry muffins"

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.

In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.

Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.

Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 12-cup muffin tin.

Combine oats and orange juice in a small bowl; set aside. Combine flour, ½ cup sugar, baking powder, salt, and baking soda in a bowl; stir in oil and egg until thoroughly blended. Stir in oat mixture; fold in blueberries. Spoon batter into the prepared muffin cups.

Combine 2 teaspoons sugar and cinnamon in a small bowl; sprinkle evenly over muffin tops.

Bake in the preheated oven until a knife inserted into muffin centers comes out clean, 18 to 20 minutes.

Preheat the oven to 375 degrees. In a large mixing bow, whisk the egg yolk, egg, milk, maple syrup, vanilla, and melted butter together until smooth. Add the flours, baking powder, and salt and stir until just combined.

Rinse the blueberries under cold water until the water runs mostly clear. Gently stir the blueberries into the batter. Scoop into a prepared muffin tin (I usually just spray the pan vs. using paper liners, and I use an old-fashioned ice cream scooper to scoop the batter in perfectly!) and sprinkle the tops with turbinado sugar if you want. Transfer the muffin tin to the oven.

Bake for 20 minutes until the tops are springy when you touch them. Remove from the oven and allow to cool.

To make the glaze, melt the butter in a small saucepan. Add the milk and stir until combined. Add the powdered sugar and whisk until you’ve gotten rid of all the clumps. If it’s too thin, add another 1/4 cup powdered sugar. The glaze should be smooth and glossy, but as soon as you remove it from the heat, it will start to harden. Drizzle the glaze over the muffins – it should set almost immediately.

Preheat oven to 425. Make the streusel topping by combining the last four ingredients. Toss with a fork until they come together into pea size chunks. Put aside.

Whisk the cornmeal, flour, the baking powder and the salt together in a large bowl. Set aside.

Whisk the sugar with the two eggs together in a medium bowl until smooth and glossy. Slowly whisk in the butter and oil until combined. Then whisk in the buttermilk and vanilla until combined.

Using a large spatula fold the egg mixture, half of the blueberries, and the lemon zest into the flour mixture until just moistened. DO NOT OVERMIX. You want there to be lumps in the batter. Divide the batter equally in the muffin tins. Spoon the remaining blueberries on top of the muffins.

Sprinkle each muffin with a generous amount of streusel topping and bake in the oven for 13-15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.

Stir both flours, sugar, oat bran, oats, wheat germ, baking powder, baking soda, and salt together in a large bowl. Gently stir in blueberries and walnuts.

Mix buttermilk, mashed banana, egg, oil, and vanilla together in a separate bowl. Pour wet ingredients into dry ingredients; mix until just blended. Spoon batter into the prepared muffin cups, filling all the way to the top.

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes.

Remove from the oven and let cool on a wire rack.

Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.

Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.

Whisk flour, baking powder, baking soda, and salt in a small bowl.

Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.

Spoon batter into prepared muffin cups.

Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners.

Sift flour, baking powder, and salt together and set aside.

Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.

Fill muffin cups 2/3 full. Bake in the preheated oven for 25 to 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 16-cup muffin tin or line cups with paper liners.

Combine ¼ cup flour, coconut, 1 tablespoon sugar, cinnamon, and 1 pinch salt in a small bowl; mix in 2 tablespoons butter until completely incorporated. Set streusel aside.

Beat 1 ¼ cups sugar, ½ cup butter, and ½ teaspoon salt in a large bowl with an electric mixer until smooth. Beat first egg into sugar mixture until completely blended. Beat second egg into mixture until light and fluffy.

Combine 1 ¾ cups flour and baking powder; stir into butter mixture, alternating with buttermilk. Toss blueberries with remaining ¼ cup flour; stir into batter along with mango. Spoon batter into the prepared muffin cups; sprinkle with coconut streusel.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.

Mix together 1/2 cup sugar, 1/3 cup flour, butter, and cinnamon in a small bowl with a fork until mixture resembles coarse crumbs. Set topping aside.

Combine 1 1/2 cups flour, remaining 3/4 cup sugar, and baking powder in a large bowl. Place applesauce into a 1-cup measuring cup; add egg and enough milk to measure 1 cup; stir well, then mix into flour mixture until just combined. Fold in blueberries. Fill the prepared muffin cups to the top and sprinkle with topping.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.

Combine 2 cups flour, baking powder, and salt in a medium bowl.

Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla and lemon zest.

Without overworking the batter, gently fold in 1/2 of the dry ingredients, then all of the milk, followed by the remaining dry ingredients. Gently fold in floured blueberries; don't stir. Spoon batter into the prepared muffin cups.

Make the topping: Whisk sugar, flour, and cinnamon together in a small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over batter in the muffin cups.

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Remove from the oven and set on a wire rack to cool.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin pan.

In a large bowl, mix whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix bananas, egg whites, and vanilla extract.

Mix banana mixture into flour mixture until smooth. Fold in blueberries. Spoon batter into the prepared muffin pan.

Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.

Sift flour, baking powder, baking soda, and salt together in a bowl.

Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.

Fill muffin cups 3/4 full of batter.

Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.

Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.

Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray or line with paper muffin liners.

Sift flour, baking powder, baking soda, and salt into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a separate bowl.

Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.

Bake in preheated oven until golden brown, about 10 to 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line muffin pans with paper liners, and spray the tops with cooking spray.

In a large bowl, mix together the margarine, 1 1/4 cups of sugar, and salt until smooth. Beat in the eggs one at a time until well blended. In a separate bowl, stir together the flour and baking powder. Spoon some of this mixture onto the blueberries, and toss to coat. This will keep them from sinking to the bottom. Stir the remaining flour mixture into the bowl with the eggs, alternating with the soy milk, vanilla extract, and lime juice. Gently fold in the blueberries. Spoon the batter into the muffin cups, filling to the top. Sprinkle a little sugar over the tops of the muffins.

Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly. Cool for at least 10 minutes before removing from pan.

Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.

Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.

Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.

Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.

Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.

Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or use paper liners.

Mix flour, oats, baking powder, and cinnamon together in a bowl. Stir sugar, applesauce, yogurt, egg, and vanilla extract together in a separate bowl. Stir flour mixture into applesauce mixture until just combined. Fold blueberries into batter. Fill prepared muffin cups 2/3 full with batter.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.

Stir together flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a large bowl. Mix together the eggs, milk, and 1/2 cup melted butter in a separate bowl until well blended. Pour the wet ingredients into the dry, and mix until just combined. Fold in the blueberries and peaches. Fill muffin cups with batter.

Bake in the preheated oven until the tops spring back when lightly touched, 18 to 20 minutes.

Stir together remaining 2 teaspoons white sugar, cinnamon, and nutmeg in a small bowl. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.

Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.

Whisk olive oil, milk, egg, and vanilla together in a separate bowl until smooth; stir into flour mixture until batter is just moistened.

Fold in zucchini, blueberries, and pecans until incorporated.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool on a wire rack.

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.

Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.

Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Place a rack in the lower middle. Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don't have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.

Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat. (The flour will help keep the blueberries from sinking in the muffin as it cooks.)

In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.

In a large mixing bowl, place the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla (the wet ingredients). Whisk together until smooth.

Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated. Do not over mix!

Gently fold the blueberries into the mixture.

Distribute the dough equally among the cups. You'll need to fill them very high to use all of the batter in 12 muffins, which is fine. They won't spill. If you still have too much dough, start filling another tin.

Place the muffins in the oven and bake at 400°F until the muffins are golden brown, about 20 minutes. (If the muffins are getting too brown, tent with foil.) Test with a bamboo skewer to make sure the centers of the muffins are done.

Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool another 10 minutes before eating.