Best Fresh Blueberry Muffins Recipes

FRESH BLUEBERRY SOUR CREAM MUFFINS

Steps:

• Preheat oven to 350*F.
• Line a 12 cup muffin tin with paper liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
• In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
• In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
• Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
• Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
• Enjoy!

FRESH BLUEBERRY MUFFINS

Steps:

• Grease both muffin cups and tops of muffin tins around cups.
• Cream together butter and sugar until light and fluffy.
• Add eggs one at a time, and beat to combine.
• Combine dry ingredients and add alternately with milk to butter mixture.
• Stir in blueberries.
• Fill muffin cups and sprinkle tops with sugar and nutmeg mixture; bake about 25 minutes at 375 degrees.
• Cool 30 minutes before removing from tins.

JORDAN MARSH FRESH BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
• Cream together the butter and sugar until fluffy.
• Add eggs, one at a time, until well blended.
• Mix together flour, baking powder, and salt.
• Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
• Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
• Portion into the prepared tins using an ice cream scooper or ladle.
• Sprinkle the extra sugar on top and bake for 25-30 minutes.
• Cool 30 minutes before removing from the pan.

FRESH BLUEBERRY BUTTERMILK MUFFINS

Steps:

• Grease or line 24 small muffin cups.
• In a large bowl, sift dry ingredients together and then add milk, eggs, and butter.
• Gently fold in blueberries.
• Pour into prepared muffin cups and bake at 400 degrees for 20 minutes.

LAVENDER AND FRESH BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 F degrees.
• Combine the first four dry ingredients in a large mixing bowl.
• In a separate bowl, combine the lemon juice with milk and let stand for 5 minutes.
• Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk/lemon juice mixture.
• Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. DO NOT overstir.
• Bake 25-30 minutes. Cool completely before removing from pan.
• Makes 12 muffins.

FRESH BLUEBERRY MUFFINS

Steps:

• For topping, mix togather sugar and lemon zest, set aside.
• oven to 425 degrees.Bring 1 cup blueberries and 1 teaspoon sugar to a simmer in saucepan over medium heat.mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thicken and reduced.set aside in a bowl and let cool.
• In a mixing bowl combine dry ingredients togather, in a separate bowl whisk 1 cup of sugar and eggs together ,until combined. stir in buttermilk and vanilla until combined. gently fold in egg mixture and remaining cup of blueberries into flour mixture until moistened.
• Please dont over mix. I use a ice cream scoop to put batter equally among prepared muffin cups. spoon teaspoon of cooked berry mixture into center of each mound of batter. gently swirl berry filling into the batter.
• Sprinkle lemon sugar evenly over muffins. Bake until muffin tops are goldern and firm 20 minutes.Cool muffins for 5 minutes then tranfer to wire rack.

FRESH BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1 cup of the granulated sugar until light and fluffy, 2 to 3 minutes. With the mixer at low speed, add the eggs, one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer at low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries with a spatula, and be sure the batter is completely mixed.
• In a small bowl, stir together the brown sugar, cinnamon, and remaining tablespoon of granulated sugar.
• Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake for 10 minutes. Remove from the oven, sprinkle with the brown-sugar-and-cinnamon topping, and bake for another 10 to 15 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.