Quick Blueberry Muffins Food

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

HOMEMADE BLUEBERRY MUFFIN RECIPE

Steps:

• Preheat oven to 400º F
• In a large bowl whisk flour, sugar, baking powder and salt,
• Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk).
• Add vanilla and whisk until combined.
• Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
• Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
• Divide the batter between the muffin cups filling about ½ full.
• Sprinkle a little sugar on top of each muffin.
• Bake for 15-20 minutes

BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

THE BEST BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
• Whisk together the 2 1/4 cups flour, baking powder, baking soda & salt in a medium bowl.
• In a large bowl beat the butter and sugar until fluffy (about 2 minutes).
• Add in the vanilla extract, then beat in the eggs 1 at a time.
• Using a large rubber spatula, stir in the sour cream followed by about 1/2 of the flour mixture.
• Then stir in the milk, followed by the rest of the flour mixture. The batter should be thick. If there are a few lumps, that's ok.
• If using frozen berries, toss the berries in the 2 teaspoons of flour. Carefully fold in the blueberries.
• Spoon the batter into the prepared muffin pan, filling each muffin cavity to the top (about 1/4 - 1/3 cup batter).
• Bake in the preheated oven for 16-20 minutes or until the tops are golden and an inserted toothpick comes out clean (except for blueberry juice).

THE BEST EASY BLUEBERRY MUFFINS (SUPER FLUFFY & MOIST)

Steps:

• Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
• In a mixing bowl, combine the flour, sugar, baking powder and salt.
• In a separate bowl, whisk together the milk, eggs, melted butter and vanilla. Add to dry ingredients and mix until just incorporated.
• Fold in blueberries. Spoon batter into prepared muffin pan until each cup is about three-quarters full.
• Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to slightly cool before serving.

EASY BLUEBERRY MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
• Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
• Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

QUICK AND EASY ONE BOWL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400º F
• In a large bowl whisk flour, sugar, baking powder and salt,
• Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
• Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
• Divide the batter between the muffin cups filling about ½ full.
• Sprinkle a little sugar on top of each muffin.
• Bake for 15-20 minutes

EASY BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F (220°C) degrees. Line a 12-cup muffin pan with muffin liners or spray with baking. Set aside.
• In a medium bowl or measuring jug, combine flour, baking powder, cinnamon, and salt.
• In a large bowl, whisk together eggs and sugar until combined. Mix in maple syrup, vanilla extract, milk, and oil. Stir until combined.
• Fold dry ingredients into wet ingredients and mix everything together by hand until just combined. Avoid overmixing.
• Toss dry blueberries with 1 tbsp flour. Fold blueberries carefully into the batter.
• Use an ice cream scoop or spoon to scoop batter into prepared muffin pan. Fill the cups all the way to the top. Top with a sprinkle of coarse sugar.
• Bake at 425°F for 5 minutes. Then reduce oven temperature to 350°F (180°C) and continue to bake for 15-20 minutes until muffin tops are lightly golden and a toothpick inserted in the center comes out clean.
• Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

QUICK AND EASY BLUEBERRY MUFFINS

Steps:

• Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
• Whisk the flour, sugar, baking powder, and salt in a large bowl.
• Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
• Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick - see note below for more details). Fold in the blueberries.
• Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
• Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
• To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

QUICK BLUEBERRY BUTTERMILK MUFFINS

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.

EASY BLUEBERRY MUFFINS I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
• Bake for 20 minutes. Serve hot.

BLUEBERRY MUFFINS

Steps:

• Combine first 4 ingredients in a large bowl; make a well in center of mixture.
• Whisk together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened. Gently fold in blueberries.
• Spoon mixture into lightly greased muffin pans, filling two-thirds full.
• Bake at 400° for 15 to 18 minutes or until golden brown.

QUICK BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine ice cream and flour. Fold in blueberries. Spoon into six greased muffin cups. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. While hot, brush muffin tops with butter and sprinkle with sugar. Serve warm.

TO DIE FOR BLUEBERRY MUFFINS

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.