Blueberry Buttermilk Muffins Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST BLUEBERRY BANANA MUFFINS



The Best Blueberry Banana Muffins image

Make and share this The Best Blueberry Banana Muffins recipe from Food.com.

Provided by Bliss

Categories     Quick Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 cups sugar
2/3 cup butter
1/4 cup buttermilk
2 eggs
1 teaspoon vanilla
3 medium ripe bananas
2 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup fresh/frozen blueberries

Steps:

  • Heat oven to 350°.
  • In large mix bowl, combine sugar, buttermilk, butter, bananas, eggs and vanilla.
  • Beat at medium speed, scraping bowl often until creamy (1-2 min).
  • Add flour, baking soda and salt.
  • Beat at low speed until moistened (1-2 min.).
  • By hand, stir in blueberries.
  • Spoon into paper-lined muffin cups.
  • Bake for 25-30 min.
  • or until toothpick inserted into center comes out clean.
  • Remove from pan, cook and sprinkle with powdered sugar.
  • Makes 6 Texas-size muffins with a little left over to freeze and bake later.
  • When I make these, I just sprinkle granulated sugar on top prior to baking, and omit the powdered sugar.

Nutrition Facts : Calories 590.4, Fat 22.8, SaturatedFat 13.7, Cholesterol 116.7, Sodium 422.5, Carbohydrate 91.2, Fiber 3.2, Sugar 52, Protein 7.8

BLUEBERRY MUFFINS



Blueberry Muffins image

Provided by Ina Garten

Time 40m

Yield 20 muffins

Number Of Ingredients 10

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.

THE BEST BLUEBERRY MUFFINS



The Best Blueberry Muffins image

The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 12 muffins

Number Of Ingredients 14

2 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 tablespoon baking powder
2 cups fresh blueberries
1 cup buttermilk
1/4 cup sour cream
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
Nonstick cooking spray
10 tablespoons unsalted butter, at room temperature
1 1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1 large egg
2 large egg yolks
3 tablespoons raw sugar

Steps:

  • Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
  • Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
  • With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
  • Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
  • Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

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!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

BLUEBERRY BUTTERMILK MUFFINS



Blueberry Buttermilk Muffins image

This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.

Provided by Dorel

Categories     Quick Breads

Time 35m

Yield 6-12 muffins, 6-12 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces butter or 1/2 cup canola oil
1 1/2 cups blueberries
1 teaspoon vanilla (optional)

Steps:

  • Sift dry ingredients together in a large bowl.
  • In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
  • Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  • Fold in blueberries.
  • Spoon batter into greased muffin cups and bake till golden brown.
  • Bake at 400 F for 20 -30 minutes.

BLUEBERRY BUTTERMILK MUFFINS



Blueberry Buttermilk Muffins image

Make and share this Blueberry Buttermilk Muffins recipe from Food.com.

Provided by fizzybrat

Categories     Quick Breads

Time 40m

Yield 1 dozen

Number Of Ingredients 9

1 egg
1 cup buttermilk
1/4 salad oil
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries

Steps:

  • Preheat oven to 400°F.
  • Grease muffin tin.
  • In large bowl beat egg. Add milk and oil.
  • Add flour, sugar, baking powder, baking soda and salt.
  • Fold in blueberries.
  • Fill muffin cups 2/3 full.
  • Bake 25 to 30 min or until golden brown.

Nutrition Facts : Calories 1426.3, Fat 9.8, SaturatedFat 3.3, Cholesterol 195.8, Sodium 2853.6, Carbohydrate 293.1, Fiber 10.3, Sugar 93.8, Protein 41.3

QUICK BLUEBERRY BUTTERMILK MUFFINS



Quick Blueberry Buttermilk Muffins image

Make and share this Quick Blueberry Buttermilk Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 35m

Yield 1 1/2 dozen, 6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 egg, slightly beaten
1 cup buttermilk
1/4 cup melted butter or 1/4 cup margarine
1 cup blueberries, washed and drained

Steps:

  • Combine dry ingredients in a mixing bowl; set aside.
  • Combine egg, buttermilk, and butter; mix well.
  • Make a well in center of dry ingredients; pour in liquid ingredients.
  • Stir just until moistened.
  • Fold in blueberries.
  • Fill greased muffin pans 2/3 full.
  • Bake at 425 degrees for 20-25 minutes.
  • Remove from pan immediately.

Nutrition Facts : Calories 327.2, Fat 9.3, SaturatedFat 5.4, Cholesterol 53, Sodium 699.7, Carbohydrate 54.5, Fiber 1.7, Sugar 21.2, Protein 7

BEST-EVER BLUEBERRY MUFFINS



Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

BIG BLUEBERRY STREUSEL MUFFINS



Big Blueberry Streusel Muffins image

The one blueberry muffin recipe you need - big and tender lemon-scented buttermilk cakes loaded with blueberries and topped with brown sugar and oat crumble.

Provided by Karen Tedesco

Categories     Desserts

Time 45m

Number Of Ingredients 16

5 tablespoons unsalted butter (melted)
¾ cup all-purpose flour
½ cup light brown sugar
¼ cup rolled oats (regular or quick)
¼ teaspoon fine sea salt
2 cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
Grated zest of 1 lemon
1 egg (lightly beaten)
¼ cup neutral vegetable oil (such as canola)
2 tablespoons unsalted butter (melted)
1 cup buttermilk
2 ¼ cups blueberries (fresh or frozen)

Steps:

  • Preheat oven to 400 (200 C) degrees with the rack positioned in the center. Oil a 6-cup muffin tin and line with muffin liners or tulip-shaped parchment liners.
  • Mix the ingredients for the streusel in a bowl until it forms large, moist crumbs. Set aside.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Make a well in the center and stir in the egg, oil, butter and buttermilk. Stir just until the flour is incorporated, then fold in 1 cup of the blueberries.
  • Spoon the batter into the muffin cups ¾ full. Top with the remaining blueberries and the crumble topping.
  • Bake 25-30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.

Nutrition Facts : Calories 540 kcal, Carbohydrate 91 g, Protein 9 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 605 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving

BUTTERMILK BLUEBERRY MUFFINS



Buttermilk Blueberry Muffins image

Deliciously Fluffy Muffins Made with Buttermilk, Blueberries and a Crunchy Sugar Topping. Dairy Free Option.

Provided by Tori Avey

Categories     Breakfast

Time 35m

Number Of Ingredients 10

2 cups fresh ripe blueberries (or sub frozen - see note) ((12 oz))
2 cups flour
1 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 large eggs, room temperature
1/2 cup buttermilk
1/3 cup vegetable oil
1 1/2 tsp vanilla
Turbinado or coarse sugar for dusting

Steps:

  • Preheat oven to 400 degrees F. Pick through the blueberries and discard any over-ripe, very soft or mushy berries. Rinse the blueberries in a colander and drain well. Pat dry with a paper towel. Reserve.
  • In a mixing bowl, sift together flour, sugar, baking powder, and salt.
  • In another mixing bowl, whisk together eggs, buttermilk, vegetable oil and vanilla.
  • Mix wet ingredients into dry using as few stirs as possible; you want slightly lumpy batter, a few streaks of flour are fine. Do not over-mix.
  • Fold blueberries gently into the batter using as few strokes as possible.
  • Line a standard size muffin tin (12 muffins) with muffin/cupcake liners, or lightly with nonstick cooking spray. Fill each cup all the way to the top with batter. I find the easiest way to do this is by using an ice cream scoop. One generous scoop of batter will fill each muffin cup.
  • When the pan is filled with batter, sprinkle the top of each muffin lightly with turbinado or coarse sugar. This will add some sweet sparkle and texture to the top of each muffin.
  • Bake muffins for 10 minutes. Turn the muffin tin around (180 degrees) and continue to bake for 5-10 minutes more, or until the muffin tops are golden and springy to the touch. Start testing after 5 minutes, and take them out as soon as they turn springy... don't overcook them, or they'll become dry.
  • Let muffins cool for 15 minutes, then gently remove from the tin. Serve. Note: If you only have access to frozen blueberries, go ahead and use them. Just keep them frozen and toss them lightly in a little flour before mixing gently into the batter. Baking time may be longer, so test for springiness to ensure doneness.

Nutrition Facts : Calories 227 kcal, Carbohydrate 37 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 121 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

BLUEBERRY BUTTERMILK MUFFINS



Blueberry Buttermilk Muffins image

This blueberry muffin recipe is delicious! It's so good, you'll bake a batch Saturday morning and they'll be gone by Sunday dinner. They can be served as breakfast or dessert. They're light and fluffy, yet dense like a muffin. With just the right amount of blueberries in each muffin, you get a nice burst of flavor in every bite.

Provided by Marina Gordon

Categories     Other Breakfast

Time 45m

Number Of Ingredients 9

2 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 c sugar
1/4 tsp salt
2 eggs, beaten
1 c buttermilk
4 oz butter
1 1/2 c blueberries

Steps:

  • 1. Sift dry ingredients together in a large bowl.
  • 2. Melt butter in a saucepan until slightly browned.
  • 3. In another bowl, whisk eggs, buttermilk, and melted butter.
  • 4. Make a well in dry ingredients.
  • 5. Pour in liquid ingredients, mixing quickly.
  • 6. Fold in blueberries.
  • 7. Grease 24 muffin tins or use cupcake liners.
  • 8. Spoon batter into greased muffin cups.
  • 9. Bake at 400 for 20-30 minutes until golden brown.

FRESH BLUEBERRY BUTTERMILK MUFFINS



Fresh Blueberry Buttermilk Muffins image

Make and share this Fresh Blueberry Buttermilk Muffins recipe from Food.com.

Provided by TGirl

Categories     Quick Breads

Time 30m

Yield 24 small muffins

Number Of Ingredients 8

2 1/2 cups flour
2 1/2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
1 cup buttermilk
2 eggs, beaten
1/2 cup butter, melted
1 1/2 cups fresh blueberries

Steps:

  • Grease or line 24 small muffin cups.
  • In a large bowl, sift dry ingredients together and then add milk, eggs, and butter.
  • Gently fold in blueberries.
  • Pour into prepared muffin cups and bake at 400 degrees for 20 minutes.

BUTTERMILK BLUEBERRY MUFFINS



Buttermilk Blueberry Muffins image

These pretty golden muffins are moist, flavorful and even good for you! They're great paired with a hot cup of coffee or tea on a cold winter day. -Jean Howard, Hopkinton, Massachusetts

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
1 cup nonfat vanilla yogurt
1 cup buttermilk
1 cup blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first six ingredients. In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. , Fill greased or foil-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 145 calories, Fat 1g fat, Cholesterol 1mg cholesterol, Sodium 267mg sodium, Carbohydrate 31g carbohydrate, Fiber 4g protein.

More about "blueberry buttermilk muffins food"

RECIPE: BUTTERMILK-BLUEBERRY MUFFINS - WHOLE FOODS MARKET
recipe-buttermilk-blueberry-muffins-whole-foods-market image
Whisk in eggs and almond extract, until combined. Whisk in buttermilk until smooth. Stir in flour mixture until just combined and then gently …
From wholefoodsmarket.com
Servings 12
Calories 170 per serving
Total Time 45 mins


BLUEBERRY BUTTERMILK MUFFINS RECIPE | CDKITCHEN.COM
blueberry-buttermilk-muffins-recipe-cdkitchencom image
directions. Preheat the oven to 400 degrees F. Grease a muffin tin. Combine the buttermilk, butter, and eggs in a small bowl. Beat well. Combine …
From cdkitchen.com
5/5 (1)
Total Time 45 mins
Servings 18


BLUEBERRY BUTTERMILK MUFFINS - TASTE OF NOVA SCOTIA
blueberry-buttermilk-muffins-taste-of-nova-scotia image
Preheat oven to 375ºF and line a 12-muffin baking pan with muffin paper, or grease with lard. In a large bowl, whisk the flour, baking powder, …
From tasteofnovascotia.com
Estimated Reading Time 1 min


BLUEBERRY BUTTERMILK CORN MUFFINS - FOOD NETWORK
blueberry-buttermilk-corn-muffins-food-network image
Right now, my favorite blueberry baked good comes from Giada De Laurentiis’ recipe for Blueberry Buttermilk Corn Muffins. They are sweet, …
From foodnetwork.com
Author Marisa Mcclellan
Estimated Reading Time 3 mins


BLUEBERRY BUTTERMILK OAT MUFFINS RECIPE - RECIPETIPS.COM
blueberry-buttermilk-oat-muffins-recipe-recipetipscom image
50 mins. Prepare muffin tins by lightly greasing, spraying lightly with non-stick spray, or by placing a cupcake baking cup into each muffin whole. Mix the oatmeal and buttermilk together in a bowl and allow to stand while mixing other …
From recipetips.com


BUTTERMILK BLUEBERRY MUFFINS (VIDEO) - VERONIKA'S KITCHEN
These amazing Buttermilk Blueberry Muffins became my new favorite treat! They are super easy to whip in one bowl in just 10 minutes, bake, and your delicious breakfast is …
From veronikaskitchen.com
4.8/5 (13)
Total Time 35 mins
Category Breakfast, Dessert, Snack
Calories 266 per serving
  • Add dry ingredients (2 ½ cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, ¼ tsp salt). Using a spatula, fold it in.


LEMON BLUEBERRY MUFFINS WITH BUTTERMILK - BAKING SENSE®
How to make the best blueberry Muffins: Use buttermilk for a tender crumb. The oil in the batter keeps the muffins super moist and soft. Use lots of blueberries, fresh or frozen …
From baking-sense.com
4.5/5 (49)
Category Muffins, Quick Breads & Donuts
Servings 18
Total Time 44 mins
  • Preheat the oven to 375°F. Butter and flour 18 standard-size muffin cups or line with paper liners. This recipe will also make 9-10 jumbo muffins.
  • Place the flour, baking powder, baking soda, salt and 1/2 cup of the sugar in a large mixing bowl. Whisk the dry ingredients to combine.
  • In a separate bowl, whisk together the eggs, buttermilk, vegetable oil and the finely grated zest and the juice from 1 of the lemons.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is barely incorporated, then gently fold in the blueberries. Scoop the batter into the prepared muffin tins using a 6.3cm scoop or 1/3 of a cup.


BLUEBERRY BUTTERMILK MUFFINS - LITTLE SWEET BAKER
Instructions. Preheat oven to 425°F and spray a 12 cup muffin tin with non-stick spray. In a large bowl, toss together the flour, baking powder, salt and cinnamon. In a separate …
From littlesweetbaker.com
5/5 (1)
Total Time 35 mins
Category Breakfast
Calories 201 per serving
  • In a separate bowl, whisk together the melted butter, sugar, honey and egg. Add the buttermilk and vanilla, whisk again until blended.
  • Toss the blueberries into the dry mixture, then add the wet ingredient into the dry and gently stir until just combined.


BUTTERMILK BLUEBERRY MUFFINS - BIG DELICIOUS LIFE
Preheat oven to 425 degrees. Line a muffin tin with paper liners or generously butter each well. Whisk the flour, baking powder, baking soda and salt in a bowl. In a separate …
From bigdeliciouslife.com
5/5 (16)
Category Breakfast, Brunch
Cuisine American
Total Time 30 mins
  • Whisk the flour, baking powder, baking soda and salt in a bowl. In a separate bowl, toss the blueberries with 1 tbsp of the dry ingredient mixture. Set aside.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar and brown sugar until smooth and creamy. Be sure to scrape down the sides and bottom of the bowl. About two minutes.


CINNAMON CRUMBLE BLUEBERRY MUFFINS (VIDEO) - TATYANAS ...
These blueberry muffins start with a simple buttermilk batter. The buttermilk makes the muffins extra fluffy! Just combine the buttermilk, oil, eggs, sugar and vanilla in a …
From tatyanaseverydayfood.com
5/5 (1)
Calories 287 per serving
Category Breakfast & Brunch, Dessert
  • Preheat the oven to 350F/177C. Line 10 large muffins tins or 12 to 14 cupcake tins with paper, or spray the inside with baking spray. You can also butter and flour the tins.
  • In a large mixing bowl, combine all the wet ingredients: buttermilk, oil, eggs, and vanilla, plus the sugar. Beat the ingredients together for 2 to 3 minutes on medium speed until the eggs are well-beaten.
  • In a separate bowl, combine the dry ingredients: flour, baking soda and powder, salt and ground cinnamon. Sift the dry ingredients into the muffin batter, then beat on medium speed for about 1 minute, just until the dry ingredients are well incorporated. Watch my video recipe to see how it’s done.
  • In a small bowl, toss together the blueberries with the cornstarch until the berries are well coated. (If using frozen berries, thaw them first) Fold the berries into the muffin batter. Fill each lined muffin or cupcake tin about three-quarters of the way full. Top each muffin with extra blueberries, if desired.


BEST BLUEBERRY MUFFIN RECIPE - HOW TO MAKE BLUEBERRY MUFFINS
Directions. Heat oven to 425°F. Cut 12 5-inch parchment paper squares. Line each cup of a 12-cup muffin pan with a parchment square, pressing down with a drinking glass to …
From goodhousekeeping.com
5/5 (2)
Category Breakfast, Dessert
Servings 12
Total Time 1 hr 10 mins
  • Line each cup of a 12-cup muffin pan with a parchment square, pressing down with a drinking glass to form a cup shape and flattening folds.


BLUEBERRY BUTTERMILK MUFFINS - GOOD THINGS BAKING CO
Instructions. Preheat the oven to 400F and line 12 muffin cups with paper muffin cups. In a mixing bowl, stir together the melted butter, buttermilk, eggs, vanilla, and almond …
From goodthingsbaking.com
Reviews 3
Estimated Reading Time 5 mins
  • In a mixing bowl, stir together the melted butter, buttermilk, eggs, vanilla, and almond extract until all combined.
  • In a separate bowl, combine the flour, sugar, baking powder and soda, and salt on top. Lightly stir them together, then add the dry ingredients to the wet and mix just until the flour is all combined. Fold in the blueberries, then divide the batter between the 12 muffin cups. Sprinkle the top of each muffin with coarse sugar.
  • Bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out either clean or with a few crumbs. Remove them from the oven and cool before serving.


BUTTERMILK BLUEBERRY MUFFINS - IN FINE TASTE
Instructions. Preheat oven to 375 degrees Fahrenheit. Cream together butter, 1 cup sugar, egg, and vanilla and almond extracts until light and fluffy. Stir in baking powder baking soda, salt, lemon juice, and buttermilk until smooth. Toss washed blueberries with ¼ cup flour (this prevents the blueberries from sinking) and set aside.
From infinetaste.com
Estimated Reading Time 4 mins


THE BEST FRESH HOMEMADE BUTTERMILK BLUEBERRY MUFFINS ...
Let cool slightly. Whisk in the sugar, zest, buttermilk, sour cream, and egg. In another bowl, whisk together the baking powder, soda, salt, and flour. Remove ½ cup, toss with the berries. Gently fold the flour mixture into the wet ingredients, then gently fold in the blueberries with the remaining flour mixture.
From lindysez.com
4.7/5 (3)
Category Breads-Biscuits & Muffins
Cuisine American
Calories 335 per serving


SIMPLE BLUEBERRY BUTTERMILK MUFFINS RECIPE - THEFOODXP
For making blueberry buttermilk muffins, you will need sugar, baking powder, flour, blueberries, baking soda, salt, eggs, butter, buttermilk, vanilla. First, you need to mix the dry ingredients and after that the liquid ingredients and add in the blueberries and at last pour the batter into the muffin mould and then bake it. Your blueberry buttermilk muffins are ready.
From thefoodxp.com
Category Dessert
Calories 261 per serving


BLUEBERRY BUTTERMILK STREUSEL MUFFINS - LOVE FROM THE OVEN
1. Preheat the oven to 375 degrees F. Line a muffin tin with liners. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, combine the buttermilk, melted butter and egg. Add the wet mixture into the dry and stir until just combined. Fold in the blueberries. 3.
From lovefromtheoven.com
Reviews 4
Estimated Reading Time 3 mins


BUTTERMILK BLUEBERRY MUFFINS-HOMEMADE FOOD JUNKIE
In a large mixing bowl cream together the softened butter and granulated sugar. Add eggs one at a time. Beating after each addition. Mix the flavorings into the wet ingredients. Whisk together the flour and baking power in a small bowl. Alternate mixing in 1/3 of the dry ingredients with 1/3 of the buttermilk.
From homemadefoodjunkie.com
Reviews 4
Calories 154 per serving
Category Breads And Muffins


BLUEBERRY-BUTTERMILK MUFFINS - LIVE. LOVE. LAUGH. FOOD.
Breakfast, Food Blueberry-Buttermilk Muffins – Recipe! Life is like a blueberry muffin. Muffins are tender, most of the time anyway, with juicy bursts of fun throughout their crumb. The delicate nature of muffins are truly enjoyable, and not too over the top. Muffins are nice to enjoy anytime of day, but especially treasured in the morning hours with family and …
From genabell.com
Estimated Reading Time 2 mins


BLUEBERRY-BUTTERMILK MUFFINS RECIPE - REAL SIMPLE
A classic blueberry muffin recipe is an essential component of a good cook's kitchen, and this big-batch rendition, made tangy with buttermilk and fragrant with lemon zest, is one that will stand the test of time. Get the recipe for Blueberry-Buttermilk Muffins.
From realsimple.com
5/5 (9)
Total Time 1 hr 30 mins
Servings 24


BLUEBERRY BUTTERMILK PANCAKE MUFFINS ... - THE FOOD CHARLATAN
Preheat the oven to 375 degrees F. You will need 3 bowls, 2 medium and 1 small. In the first medium bowl add the dry ingredients: flour, baking powder, salt. Whisk it together. Add the blueberries to the flour. In the second bowl melt 3 tablespoons butter in the microwave. Add the buttermilk, maple extract, and maple syrup.
From thefoodcharlatan.com
Estimated Reading Time 7 mins


BUTTERMILK BLUEBERRY MUFFINS | COMFORT FOOD IDEAS | EASY ...
Preheat oven to 375*F. Line tin with muffin liners. In a small bowl, toss blueberries together with 1 tbsp flour until well coated. Combine buttermilk, oil, and vanilla extract into a pourable container. In a medium bowl, sift together flour, baking powder, and salt. Add to a mixing bowl, beat egg together with sugar.
From comfortfoodideas.com
5/5 (16)
Category Breakfast
Servings 6
Calories 339 per serving


BLUEBERRY BUTTERMILK MUFFINS: MY LIFELONG BREAKFAST STORY ...
Blueberry Buttermilk Muffins adapted from Joy of Baking *makes 6-8 muffins. 1/4 cup of all-purpose flour 1 cup of spelt flour 1/3 cup of sugar 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt Freshly grated zest of half an orange 1 large egg, lightly beaten 1/2 cup of well-shaken buttermilk 1/4 cup of canola oil 1/2 teaspoon vanilla extract 1 …
From turntablekitchen.com
Estimated Reading Time 7 mins


BEST EVER BUTTERMILK BLUEBERRY MUFFINS - LOVELY LITTLE KITCHEN
Instructions. Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each one with nonstick spray for baking. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
From lovelylittlekitchen.com
4.6/5 (69)
Total Time 46 mins
Servings 12
Calories 261 per serving


BUTTERMILK BLUEBERRY MUFFINS - ERREN'S KITCHEN
How To Make Buttermilk Blueberry Muffins. Cream the butter and sugar. Add the eggs, combine. Add flour, buttermilk, and vanilla. Mix until smooth. Add blueberries. Make the crumb topping. Pour batter into cake cases, top with the crumb. Bake for around 15 minutes.
From errenskitchen.com
5/5 (9)
Total Time 25 mins
Category Cake
Calories 382 per serving


BLUEBERRY MUFFINS WITH BUTTERMILK RECIPES
Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into …
From tfrecipes.com


RECIPES FOR ALMOND FLOUR BUTTERMILK BLUEBERRY MUFFINS
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
From tfrecipes.com


ROBINHOOD | BLUEBERRY BUTTERMILK MUFFINS
Whisk egg, buttermilk, sugar, oil and vanilla together in a separate large bowl. Add egg mixture to flour mixture. Add blueberries and stir just until combined. Spoon batter into prepared muffin tins. Streusel: Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over muffins. Bake in preheated oven for 18 to 20 minutes or until ...
From robinhood.ca


FOOD LUST PEOPLE LOVE: BLUEBERRY ORANGE BUTTERMILK MUFFINS ...
Method. Preheat your oven to 375°F or 190°C. Butter your 12-cup muffin tin or line it with paper liners. Add the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Grate in the orange zest and mix. Juice your orange. In another smaller bowl, whisk together the eggs, buttermilk, juice and oil.
From foodlustpeoplelove.com


BLUEBERRY BUTTERMILK MUFFINS RECIPES
In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. , Fill greased or foil-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
From tfrecipes.com


BUTTERMILK BLUEBERRY MUFFINS | HEART AND STROKE FOUNDATION
In a large bowl, whisk together flour, wheat germ, ginger, baking powder and soda. Pour buttermilk mixture over top and remaining buttermilk and stir gently to combine. Fold in blueberries. Scoop batter into greased or paper lined muffins tins and bake in 375 °F (190 °C) oven for about 15 minutes or until tester inserted comes out clean.
From heartandstroke.ca


BLUEBERRY MUFFINS | CANADIAN LIVING
Gradually stir in milk (mixture may appear curdled). Make a well in centre of dry ingredients; pour in liquid and stir just until moistened. Gently fold in blueberries. Spoon into large paper-lined or well-greased muffin cups, filling to top. Bake in 375°F (190°C) oven for 25 to 30 minutes or until tops are firm to the touch.
From canadianliving.com


BUTTERMILK BLUEBERRY MUFFINS RECIPES
2021-07-22 · Buttermilk Blueberry Muffins Recipe: This recipe will make 18 regular sized blueberry muffins or 12 Jumbo muffins. For the bakery style muffin make them as the jumbo size and be sure to add the sanding sugar on top. The Berries: Fresh plump blueberries make a great muffin. However, this recipe works really well with frozen berries too. The muffins …
From tfrecipes.com


BLUEBERRY MUFFINS BUTTERMILK RECIPES | SPARKRECIPES
Member Recipes for Blueberry Muffins Buttermilk. Incredible! 5.0/5 (2 ratings) Blueberry Buttermilk Muffins (w/ whole wheat) Fresh or frozen blueberries work well with these tasty muffins, modified from my mother's recipe. I tend to use a bit less of the sugar and butter than listed, and use lowfat buttermilk, and they're still tasty. I use mini muffin tins to make …
From recipes.sparkpeople.com


BLUEBERRY BUTTERMILK MUFFINS - US FOODS
24. Serving Size. 113 g. Product Details. Few things in life are more tempting than a soft, fresh-baked muffin. Our blueberry buttermilk muffin is loaded with juicy Georgia wild blueberries and a touch of creamy buttermilk topped with coarse sugar for a nice crunch. Features. Made with Distinction: premium, all-natural ingredients.
From usfoods.com


BLUEBERRY BUTTERMILK MUFFINS - LACTO OVO VEGETARIAN RECIPES
Blueberry Buttermilk Muffins is From preparation to the plate, this recipe takes roughly 30 minutes. Recipes. Recipes Magazine. Home. Recipes. Blueberry Buttermilk Muffins. Blueberry Buttermilk Muffins. Blueberry Buttermilk Muffins is From preparation to the plate, this recipe takes roughly 30 minutes. Ingredients. Servings: 3 teaspoons baking powder 355 …
From fooddiez.com


BLUEBERRY BUTTERMILK MUFFINS - ALL INFORMATION ABOUT ...
Blueberry Buttermilk Muffins Recipe - Food.com trend www.food.com. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake till golden brown. Bake at 400 F for ...
From therecipes.info


Related Search