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What's your best Blueberry Muffin recipe??

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by ArabiansR2Cool, May 12, 2010.

  1. I'm looking for some of your best blueberry muffin recipes...start sharing please [​IMG]
  2. Gonzo

    Gonzo Songster

    May 25, 2009
    Southwestern, In
    I don't have one.... but would love to!
  3. smithdwsn

    smithdwsn Hatching

    Jun 3, 2010
    This thing i have a hard time resisting - blueberry muffins. Muffins is not an easy. Many problems are occurring when you are making muffins. It requires some ingredients like baking powder, baking soda, unsalted soft butter, plain yogurt, grated lemon peel, blueberries, flour and large eggs. But it is very testy muffins.
  4. Frogdogtimestwo

    Frogdogtimestwo Songster

    May 21, 2008
    Courtesy of recipezaar These are a few favorites.

    Blueberry muffins


    * 1/2 cup butter or margarine, at room temp
    * 1 cup granulated sugar
    * 2 large eggs
    * 1 teaspoon vanilla
    * 2 teaspoons baking powder
    * 1/4 teaspoon salt
    * 2 1/2 cups fresh blueberries or frozen blueberries
    * 2 cups all-purpose flour
    * 1/2 cup milk

    For Topping

    * 1 tablespoon granulated sugar, mixed with
    * 1/4 teaspoon ground nutmeg


    1.Heat oven to 375°.
    2.Grease 18 regular-size muffin cups (or 12 large size muffins).
    3.In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
    4.Add eggs one at a time, beating after each.
    5.Beat in vanilla, baking powder and salt.
    6.With spoon, fold in half of flour then half of milk into batter; repeat.
    7.Fold in blueberries.
    8.Spoon into muffin cups and sprinkle topping onto each muffin.
    9.Bake 20 to 30 minutes, until golden brown and springy to touch.


    Bakery size muffins


    * 4 1/4 cups all-purpose flour
    * 1 1/2 cups sugar
    * 3/4 cup butter, softened
    * 1 tablespoon baking powder
    * 1 teaspoon salt
    * 1/2 teaspoon baking soda
    * 1 1/2 teaspoons cinnamon (or to taste)
    * 1 tablespoon grated lemon zest
    * 1 1/2 cups buttermilk
    * 2 large eggs
    * 1 tablespoon vanilla or 2 teaspoons almond extract
    * 2 cups blueberries (fresh or frozen unthawed)


    1.Set oven to 375 degrees F.
    2.Set oven rack to second-bottom position.
    3.Generously grease 12 jumbo muffin tins, then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin.
    4.In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).
    5.In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined.
    6.In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!).
    7.Carefully fold in the blueberries or chopped strawberries.
    8.Divide the mixture between the muffin tins.
    9.Sprinkle the reserved streusel over tops of muffins.
    10.Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increase slightly).
    11.Cool for about 5 minutes in tins then carefully lift out to a rack.
  5. BettyR

    BettyR Songster 10 Years

    Mar 1, 2008
    Texas Gulf Coast
    These muffins are outstanding....I like to make them and drop a few frozen blueberries on top and poke them down into the muffins with my finger. You could leave the spices out and just make plain muffins with blueberries but I really like the spices in it.

    (posted on Copykats by Lotsofhats, Sept. 1, 2003)

    In a large bowl, combine:
    1 3/4 cup flour
    1 1/2 tsp. baking powder
    1/2 tsp. salt
    1/4 tsp. nutmeg
    1 tsp. cinnamon
    1/2 teaspoon ginger

    In another bowl, combine:
    1 egg
    1/3 cup oil
    3/4 cup sugar
    3/4 cup milk

    Add wet ingredients to dry, and stir only to combine (do not over mix!). Fill muffin tins 2/3 full and bake at 350 for 20-25 minutes.
    Meanwhile, melt 1/2 cup margarine or butter and set aside.
    Combine 3/4 cup sugar and 1 tsp cinnamon in another bowl and set aside.

    Take muffins out, and while they're still hot, dip in melted margarine and then in cinnamon sugar mixture.

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