Best Ultimate Stuffed Blueberry Muffins W A Glaze Recipes

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GLAZED LEMON BLUEBERRY MUFFINS



Glazed Lemon Blueberry Muffins image

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 11 muffins.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 327 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 166mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

THE BEST BLUEBERRY MUFFINS



The Best Blueberry Muffins image

The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 12 muffins

Number Of Ingredients 14

2 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 tablespoon baking powder
2 cups fresh blueberries
1 cup buttermilk
1/4 cup sour cream
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
Nonstick cooking spray
10 tablespoons unsalted butter, at room temperature
1 1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1 large egg
2 large egg yolks
3 tablespoons raw sugar

Steps:

  • Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
  • Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
  • With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
  • Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
  • Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

BLUEBERRY MUFFINS



Blueberry Muffins image

These blueberry muffins are buttery, soft, and moist. For that bakery style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you'll appreciate this easy breakfast recipe.

Provided by Sally

Categories     Breakfast

Time 45m

Number Of Ingredients 15

1/2 cup (100g) packed light or dark brown sugar
1/2 cup (67g) chopped walnuts (or pecans)
1 teaspoon ground cinnamon
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
2 large eggs, at room temperature
1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
2 teaspoons pure vanilla extract
1/4 cup (60ml) milk, at room temperature
1 and 1/2 cups (250g) fresh or frozen blueberries

Steps:

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
  • Mix all of the topping ingredients together. Set aside.
  • Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
  • Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

CHEESECAKE-STUFFED BLUEBERRY MUFFIN



Cheesecake-Stuffed Blueberry Muffin image

Bran muffins beware -- beneath the sugary tops of these dump-and-stir blueberry muffins is a creamy cheesecake surprise that makes them the only muffin you'll crave. Eat them for breakfast or dessert and add a little lemon zest to the batter if you like yours with some citrus zing.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 muffins

Number Of Ingredients 15

4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons granulated sugar
Nonstick cooking spray
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 cup yellow cornmeal
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup blueberries
1/4 cup coarse sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
  • For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
  • Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
  • Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

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

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.

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