Best Wild Blueberry Muffins Recipes

WILD BLUEBERRY MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.

WILD-BLUEBERRY SPELT-OAT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners.
• In a large bowl, whisk together both flours, oats, flaxseed, baking powder, and salt. In another bowl, whisk together 1/2 cup milk, eggs, butter, vanilla, and granulated sugar. Whisk milk mixture into flour mixture. Gently fold in blueberries.
• Divide batter evenly among muffin cups, about 1/4 cup per scoop. Bake until a tester inserted in middles comes out with just a few crumbs, 22 to 24 minutes. Let muffins cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
• Whisk confectioners' sugar with remaining 2 tablespoons milk until smooth. Add additional milk if needed, a drop at a time, to achieve a drizzling consistency. Dip muffins in glaze; set on rack to drip. Grate some lemon zest directly over top of each muffin; allow glaze to set fully before eating or storing. Muffins can be stored in an airtight container up to 3 days.

WILD BLUEBERRY MUFFINS

Steps:

• Mix sifted dry ingredients. Fold in blueberries. Add beaten liquid ingredients in a few swift strokes, just until dry ingredients are moistened. The mixing is held to an absolute minimum, a light stirring from 10-20 seconds, batter will be lumpy. The batter should not be mixed to the point of pouring, ribbon-like from the spoon, but should break into course globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough. Sprinkle muffins with a mixture of sugar and cinnamon prior to baking.
• To bake, preheat oven to 400°F Grease bottoms only of medium size muffin cups, fill 2/3 full. Bake at once in a preheat 400F oven until golden brown, about 15-20 minutes. If muffins remain in tins a few moments after leaving the oven they will be easier to remove.

WILD RICE BLUEBERRY MUFFINS

Steps:

• Stir the cooked wild rice in with the eggs, oil and milk. Sift the flour with the baking powder, salt and sugar. Stir the liquid ingredients into the dry, mixing thoroughly, but only until the ingredients are blended. Stir in the blueberries and spoon batter into a dozen lightly greased muffin cups. Bake at 425º for 15 to 18 minutes, or until muffins are lightly browned. Variation: Add vanilla essence or almond essence to mixture. Sprinkle tops on muffins with sugar before baking.

WILD MAINE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400. Grease 12 cup muffin tin. Measure flour, sugar, brown sugar, baking powder, and salt into bowl. Mix. Whisk milk, eggs, and butter in small bowl. Pour egg mixture into flour mixture and stir gently just until dry ingredients are moistened. (Do not overmix or muffins will be tough.) Fold in the blueberries. Spoon the batter into the muffin tins. Bake until muffins are golden brown and springy to touch, 18 - 22 minutes (15 convection). Cool 5 minutes, remove.

WILD BLUEBERRY MINI-MUFFINS

Steps:

• Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
• Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
• Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.

LEMON & WILD BLUEBERRY MUFFINS

Steps:

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