516 all muffin blueberries Recipes

  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Blueberry Yogurt Streusel Muffins
    blueberry muffin mix, vanilla yogurt, eggs and
    5 More
    blueberry muffin mix, vanilla yogurt, eggs, pure vanilla extract, fresh blueberries, rinsed and patted dry, light brown sugar, all-purpose flour, butter, at room temperature
    35 min, 8 ingredients
  • Blueberry Muffins
    all-purpose flour, ground cinnamon, light brown sugar and
    13 More
    all-purpose flour, ground cinnamon, light brown sugar, unsalted butter , cut into 1/2 inch pieces, fresh blueberries (unthawed) or 1 cup frozen blueberries (unthawed), all-purpose flour , plus, all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, salt, egg, buttermilk, vanilla extract, unsalted butter, melted and cooled
    30 min, 16 ingredients
  • Blueberry White Chocolate Muffins
    all-purpose flour, granulated sugar, brown sugar and
    12 More
    all-purpose flour, granulated sugar, brown sugar, baking powder, salt, milk, egg, lightly beaten, butter or 1/4 cup margarine, melted, grated lemon , rind of, nestle toll house premier white morsels, divided, fresh blueberries or 1 1/2 cups frozen blueberries, granulated sugar, all-purpose flour, ground cinnamon, butter or 3 tbsp margarine
    25 min, 15 ingredients
  • Blueberry and Pecan Muffins
    all-purpose flour, sugar, baking powder, salt, milk and
    10 More
    all-purpose flour, sugar, baking powder, salt, milk, cooking oil, egg, well beaten, vanilla, fresh blueberries or 1 cup frozen blueberries, thawed and drained, chopped pecans, grated lemon , rind of, fresh grated nutmeg, sugar, dipping sugar, melted butter
    30 min, 15 ingredients
  • Blueberry Streusel Muffins
    all-purpose flour and
    15 More
    all-purpose flour, whole wheat flour (if pressed and i don tsp have it, i use 1 1/2 cup all-purpose flour), baking powder, baking soda, salt, sugar, buttermilk, butter, melted and cooled, eggs, lightly beaten, vanilla extract, blueberries, sugar, all-purpose flour, ground cinnamon, salt, butter, slightly softened
    45 min, 16 ingredients
  • Blueberry Muffins
    all-purpose flour, granulated sugar, baking powder, salt and
    4 More
    all-purpose flour, granulated sugar, baking powder, salt, nonfat milk, egg, butter (melted ), fresh blueberries or 3/4 cup frozen blueberries
    20 min, 8 ingredients
  • Blueberry-Orange Muffins
    all-purpose flour, sugar, grated orange zest and
    9 More
    all-purpose flour, sugar, grated orange zest, baking powder, fresh blueberries or 1 cup frozen blueberries, milk, butter, melted and cooled, egg, salt, melted butter, orange juice, sugar
    48 min, 12 ingredients
  • Blueberry Molasses Muffins
    all-purpose flour, baking soda, skim milk, molasses and
    3 More
    all-purpose flour, baking soda, skim milk, molasses, blueberry or vanilla yogurt, bran flakes cereal, fresh or frozen blueberries
    20 min, 7 ingredients
  • Blueberry Cheesecake Muffins
    all-purpose flour, sugar , plus and
    10 More
    all-purpose flour, sugar , plus, sugar (depending on sweetness of the berries), baking powder, salt, almond extract, melted butter, plain yogurt, vanilla extract, ricotta cheese, eggs, blueberries (i like canned or frozen wild blueberries)
    35 min, 12 ingredients
  • Blueberry White Chip Muffins
    all-purpose flour, granulated sugar, brown sugar and
    8 More
    all-purpose flour, granulated sugar, brown sugar, baking powder, salt, milk, egg, lightly beaten, butter or 1/4 cup margarine, melted, lemon zest, white chocolate chips, fresh blueberries or 1 1/2 cups frozen blueberries
    40 min, 11 ingredients
  • Blueberry Muffins
    all-purpose flour, white sugar, salt, baking powder and
    8 More
    all-purpose flour, white sugar, salt, baking powder, vegetable oil, egg, milk (you can also replace with buttermilk), fresh blueberries (can substitute with other fruit also), white sugar, all-purpose flour, butter, cubed, ground cinnamon
    40 min, 12 ingredients
  • Blueberry Muffins
    all-purpose flour, sugar, baking powder, salt and
    12 More
    all-purpose flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, frozen blueberries, all-purpose flour, butter, softened, reduced-fat cream cheese, softened, low-fat milk, eggs, vanilla extract, sugar
    35 min, 16 ingredients
  • Muffins, Blueberry (But Good Base For Other Flavors) Muffins, Blueberry (But Good Base For Other Flavors)
    flour , all purpose, oats , old fashioned and
    9 More
    flour , all purpose, oats , old fashioned, sugar , turbinado, baking powder, baking soda, salt, eggs , large, apple sauce (or vegetable oil), buttermilk, vanilla, blueberries
    11 ingredients
  • Blueberry-Sour Cream Corn Muffins Blueberry-Sour Cream Corn Muffins
    all-purpose flour, cornmeal, baking powder, baking soda and
    7 More
    all-purpose flour, cornmeal, baking powder, baking soda, salt, egg, beaten, sour cream, thawed frozen unsweetened apple juice concentrate, fresh blueberries (not thawed ) or 1 1/2 cups frozen blueberries (not thawed), cream cheese, no-sugar-added blueberry spread
    28 min, 11 ingredients
  • Blueberry Muffin Cupcakes Blueberry Muffin Cupcakes
    all-purpose flour (separated ), sugar, eggs, milk and
    5 More
    all-purpose flour (separated ), sugar, eggs, milk, blueberries, baking powder, salt, vanilla, sugar to coat blueberries
    30 min, 10 ingredients
  • Blueberry Oat Bread/Muffins Blueberry Oat Bread/Muffins
    all-purpose flour, whole wheat flour, rolled oats, sugar and
    8 More
    all-purpose flour, whole wheat flour, rolled oats, sugar, baking powder, baking soda, salt, allspice, low-fat milk, melted butter, eggs, frozen blueberries or 1 1/4 cups frozen mixed berries
    30 min, 12 ingredients
  • Blueberry-Bran Muffins (Vegan) Blueberry-Bran Muffins (Vegan)
    all-bran cereal, raw wheat germ, oil (i use vegetable ) and
    10 More
    all-bran cereal, raw wheat germ, oil (i use vegetable ), soy yogurt (preferrably blueberry), soymilk or 1 cup rice milk, vanilla extract, flour, soy flour, baking powder, baking soda, salt, sugar, blueberries (thawed if you re using the frozen kind)
    32 min, 13 ingredients




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