Best Newfoundland Blueberry Muffins Recipes

BEST-EVER BLUEBERRY MUFFINS

Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

Ingredients

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

NEWFOUNDLAND BLUEBERRY MUFFINS

Newfoundland Blueberry Muffins image

Make and share this Newfoundland Blueberry Muffins recipe from Food.com.

Provided by Sharon123

Categories Breads

Time 20m

Yield 18 muffins

Number Of Ingredients 11

Ingredients

2 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 cup sugar
2 (1/4 ounce) envelopes fleischmann's fast rising yeast
1 teaspoon salt
1 cup water
1/2 cup milk
3/4 cup butter or 3/4 cup margarine
1 large egg
1 tablespoon vanilla extract
1 1/2 cups fresh blueberries (or frozen)

Steps:

In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, sugar, undissolved yeast, and salt.
Heat water, milk, and butter until very warm (120*F to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla, and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in remaining all-purpose flour to make a stiff batter.
Dredge blueberries in remaining 1/4 cup whole wheat flour; gently fold into muffin batter.
Fill 18 greased (2-inch) muffin cups 3/4 full. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 20 to 25 minutes or until done.
Remove from cups; cool on wire rack. Enjoy!

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