Best Ultimate Blueberry Muffins Recipes

ULTIMATE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease muffin pan.
• Make streusel topping.
• In a small bowl, combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1 teaspoon ground cinnamon.
• Cut in 3 tablespoons butter or margarine with pastry blender or fork until mixture resembles coarse crumbs.
• Set aside.
• Make muffin batter.
• Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
• Stir in milk, egg, butter and lemon peel.
• Stir in 1 1/2 cups white chocolate chips and blueberries.
• Spoon into prepared pan, filling almost full.
• Sprinkle with Streusel Topping.
• Bake for 25-30 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 5 minutes; remove to wire racks to cool.
• Very tasty when served warm.
• For added punch.
• Melt remaining chip in microwave and drizzle over the muffins.

THE ULTIMATE MAKEOVER: BLUEBERRY MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases). Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.
• Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a large metal spoon, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
• Spoon the mixture into the tin - each hole should be very full. Bake for 20-25 mins until risen and golden.
• Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they're very delicate while hot. Remove to a wire rack. Best eaten the day of making, but will keep for up to 2 days.

ULTIMATE BLUEBERRY MUFFINS

Steps:

• 1. Preheat oven to 400F. Beat eggs with a mixer for 2 minutes. Then gradually add white sugar until combined.
• 2. Slowly add oil while continuing to beat until well combined.
• 3. Now "stir" in vanilla extract.
• 4. In a separate bowl combine flour, salt, and baking soda.
• 5. Alternating between flour mixture and sour cream, gradually "stir" them into the egg mixture. Combine well but not excessively.
• 6. Gently fold in blueberries.
• 7. Pour into prepared muffin tins (greased and floured or paper-lined) filled to level.
• 8. Sprinkle liberally with remaining extra sugar.
• 9. Bake for 20-25 minutes until nicely browned and spring back when touched.

ULTIMATE STUFFED BLUEBERRY MUFFINS W/ A GLAZE.

Steps:

• 1. Heat oven to 350. Spray muffin pans ( regular size,) very well. In a large bowl, beat the cake mix with the water, eggs, and oil, until smooth.
• 2. Fill each muffin cup 2/3 's full. Bake about 12-15 mins. Test w/ a toothpick inserted in center of 1 of the muffins.
• 3. Cool the pans on racks. Once cool, take muffins out of pan & place on a large plate. Cut or spoon out a small amount of each muffin from the middle of the muffin, place the crumbs in a small bowl and reserve. Spoon a little of the blueberry pie filling into the holes of each muffin. In a small bowl, microwave 1/2 the can of frosting until smooth. Drizzle the glaze over the tops of the muffins. Top each muffin w/ a little of the reserved crumbs. In a small bowl, Microwave about 1/2 cup of the Blueberry jam, just until a little melted but you can still see the chunks of blueberries. Spoon about a tablespoon on top of each muffin.