Best Surprise Blueberry Muffins Recipes

POMEGRANATE CREAM CHEESE SURPRISE MUFFINS

Steps:

• Preheat oven to 400°. For filling, mix first four ingredients until blended. , In a large bowl, whisk together first five muffin ingredients. In another bowl, whisk together egg, milk and melted butter. Add to dry ingredients, stirring just until moistened. Fold in pomegranate seeds., Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into center of each muffin; cover with remaining batter. Sprinkle with coarse sugar., Bake until top springs back when lightly touched, 18-22 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

BEST-EVER BLUEBERRY MUFFINS

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.

BEST OF THE BEST BLUEBERRY MUFFINS

Steps:

• Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
• In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
• Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line muffin tins with paper liners.
• Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
• Bake the muffins for 20 to 25 minutes, until golden brown.

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.