Best Blue Blueberry Muffins Recipes

BLUE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Line muffin tin with paper liners.
• Melt butter.
• Mix sugar into melted butter and then add beaten eggs, baking powder and salt.
• Mix well.
• Place fresh/frozen blueberries in a bag with 1 tablespoon flour and toss until coated and set aside.
• Add 1 cup of flour and 1/4 cup of milk to sugar mixture.
• Mix well and then add last of flour and milk, again mixing well.
• Add blueberry pie filling (it will be blue).
• Fold in fresh/frozen blueberries.
• Fill muffin tins 3/4 way full and then set aside.
• -CrumbTopping- Mix flour and sugar together.
• Cut in butter and mix until crumbly.
• Place topping on top of muffins.
• Bake for 25-30 minutes.
• Cool on wire rack for 30 mins and then enjoy.

BLUE CORN BLUEBERRY MUFFINS

Steps:

• Preaheat oven to 400°F And grease a 12-cup muffin tin.
• In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar.
• In a small bowl, whisk together egg, egg white, vegetable oil and buttermilk. Pour into flour mixture and mix until almost combined.
• Add the blueberries and stir to distribute.
• Evenly divide the batter into the prepared muffin tin.
• Bake for 14-16 minutes or until a toothpick comes out clean and the muffin springs back when gently pressed.
• Cool completely on a wire rack.

BLUE CORN BLUEBERRY MUFFINS

Steps:

• Preaheat oven to 400° F. And grease a 12-cup muffin tin. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar. In a small bowl, whisk together egg, egg white, vegetable oil and buttermilk. Pour into flour mixture and mix until almost combined. Add the blueberries and stir to distribute. Evenly divide the batter into the prepared muffin tin. Bake for 14-16 minutes or until a toothpick comes out clean and the muffin springs back when gently pressed. Cool completely on a wire rack.

JOANNE FLUKE'S BLUE BLUEBERRY MUFFINS

Steps:

• 1 Preheat oven to 375 degrees. 2 Grease the bottoms only of a 12-cup muffin pan or line with cupcake papers. 3 Melt the butter. 4 Mix in the sugar. 5 Add beaten eggs, baking powder, salt, and mix thoroughly. 6 Put one tablespoon of the flour in a plastic bag with the cup of fresh or frozen blueberries, and shake it gently to coat the berries; set aside. 7 Add 1 cup of the flour to the bowl and mix it in with half the milk. 8 Add the remaining cup of flour and the rest of the milk and mix thoroughly. 9 Add 1/2 cup blueberry pie filling to the bowl and mix it in. 10 Fold in the flour-coated berries. 11 Fill each muffin cup 3/4 full and set them aside. 12 Now, mix the crumb topping by mixing 1/2 cup sugar and 1/3 cup flour in a bowl, cutting in 1/4 cup butter until it's crumbly. 13 Sprinkle the crumb topping over the muffins. 14 Bake at 375 degrees for 25-30 minutes. 15 Once done, allow muffins to cool in the pan for about 30 minutes before tipping them out to serve.