Posted: 12/27/2004 1:12:09 PM EDT
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I'm looking for a recipe for Homemade Blueberry Muffins. I want to make some from scratch. I was able to get some fresh Blueberries in July and I put them up in the freezer for safe keeping. So,if anyone has a really good recipe,please can I have it? Thanks, Mona |
| Not supplying recipe as I use the basic recipe in Better Homes & Gardens cookbook; however, I really like substituting yogurt and water for milk (a ratio of about 1 part plain Stoneyfield-type yogurt to 3 parts water works for me). This seems to make a smoother muffin with a hint of that buttermilk taste. It's also great in pancakes and biscuits.. |
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Not a real home made one, But when I am in a hurry, I take a white cake mix, made as directed. Add frozen blueberries [frozen keeps the blue dye from making the batter blue], a bit of applesauce for a heavier batter[bout 1/2 cup],and bake. Everyone loves them! MMMM!!!! Happy baking! joyce |
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INGREDIENTS: 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon -------------------------------------------------------------------------------- DIRECTIONS: 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 enough milk to fill the cup. 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 Just found this online. |
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Here's another one: 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon fine salt 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin 1 teaspoon finely grated lemon zest 2/3 cup sugar, plus 1 tablespoon for the top of the muffins 2 large eggs, at room temperature 1/2 cup whole milk 1 1/2 cups fresh blueberries, rinsed and dried Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm. |