Best Big Blueberry Muffins Recipes

Hg's Big Fat Blueberry Muffins - Ww Points = 2 image

Provided by senseicheryl

Time 32m

Yield 6 large muffins, 6 serving(s)

Number Of Ingredients 12

1 cup whole wheat flour
1 cup blueberries
1/2 cup light vanilla soymilk
1/4 cup sugar-free syrup
1/4 cup fat free egg substitute (like Original Egg Beaters)
1/4 cup Splenda granular, Splenda No Calorie Sweetener (granulated)
3 tablespoons brown sugar (not packed)
2 tablespoons light butter, whipped, room temperature (or light buttery spread, room temperature)
2 tablespoons no-sugar-added applesauce (get Mott's Blueberry Delight if you can find it!)
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

Preheat oven to 400 degrees.
In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Nutrition Facts : Calories 146.1, Fat 3.5, SaturatedFat 1.8, Cholesterol 5.2, Sodium 232.1, Carbohydrate 26.2, Fiber 3.1, Sugar 10.1, Protein 4.3

Big Blueberry Muffins image

Provided by chef 998002

Categories Breakfast

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

8 tablespoons butter, unsalted and cut into 3 equal pieces
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
3/4 teaspoon vanilla extract
1 cup blueberries, rinsed and dried

Steps:

Put the butter pieces in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Using a pot holder, remove the pan from the heat and set the butter aside to cool.
Preheat an oven to 375°F Line a standard 12-cup muffin pan with paper liners.
In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Mix with a table fork.
In a small mixing bowl, combine the milk, egg and vanilla. Using the same fork, beat until well blended.
Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.
Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons sugar evenly over the tops.
Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. To test, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Using oven mitts, remove the muffin pan from the oven and place it on a wire cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan. Gently turn the pan over, letting the muffins fall out onto the rack. Makes 12 muffins.

BIG BLUEBERRY MUFFINS image

Yield 12 muffins

Number Of Ingredients 13

nonstick vegetable oil spray
3 1/4 cups all-purpose flour
1 1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mace
1 1/2 cups buttermilk
2 large eggs
Farm Fresh
1 teaspoon vanilla extract
2 cups fresh or frozen, unthawed, blueberries

Steps:

Preheat oven to 400 degrees F. Place 12 round mousse rings on large heavy flat baking sheet and spray insides with nonstick spray. Using electric stand mixer, blend flour, sugar, butter and salt in large bowl until mixture resembles fine meal. Reserve 1/2 cup of mixture in small bowl. Add baking powder, baking soda and mace to remaining flour mixture in large bowl. Whisk buttermilk, eggs and vanilla to blend in medium bowl. Gradually beat into flour mixture. Carefully and evenly fold in blueberries. Divide batter evenly among prepared rings. Sprinkle streusel over tops of muffins. Bake until golden brown and tester inserted in center comes out clean, about 25 minutes for fresh berries and 35 minutes for frozen. Cool 5 minutes on baking sheet.

Big Blueberry Streusel Muffins image

Provided by @MakeItYours

Number Of Ingredients 16

5 tablespoons unsalted butter (melted)
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup rolled oats (regular or quick)
1/4 teaspoon fine sea salt
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Grated zest of 1 lemon
1 egg (lightly beaten)
1/4 cup neutral vegetable oil (such as canola)
2 tablespoons unsalted butter (melted)
1 cup buttermilk
2 1/4 cups blueberries (fresh or frozen)

Steps:

Preheat oven to 400 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 3/4 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.