Do you have a great blueberry muffin recipe?

This one is SOOOO good!





BLUEBERRY MUFFINS





1/2 cup butter


2 cups unsifted flour


1 cup sugar


2 large eggs


1/2 cup milk


2 teaspoons baking powder


1/2 teaspoon salt


2 1/2 cups large fresh blueberries


1 1/2 teaspoons vanilla extract


2 tablespoons sugar (for top of muffins)





Preheat oven to 375掳F.


In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.





In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to overmix once the wet and dry ingredients are combined.





Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.





Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.





Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray). Fill greased muffin cups 3/4 full.





Sprinkle sugar on top of unbaked muffins (we like to use Turbinado sugar for sprinkling the tops).





Bake at 375掳F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.





At our test kitchen, we sometimes sprinkle blueberry muffin tops with cinnamon sugar or ground hazelnuts or spread with lemon or vanilla icing and top with thinly sliced almonds.





Tip: If you have trouble with blueberries settling to the bottom try tossing them in flour before adding to the batter. It may just be that your batter is too thin. Another trick is to fill muffin cups 1/4 full with batter which hasn't had blueberries added to it yet; then stir the blueberries in and continue to fill the muffin cups. This way you won't start out with blueberries at the bottom!





Variation: Substitute 3/4 cup rehydrated Craisins for the same amount of blueberries. To rehydrate Craisins, soak for 15 minutes in rum or warm water.Do you have a great blueberry muffin recipe?
To Die For Blueberry Muffins





PREP TIME 15 Min


COOK TIME 25 Min


READY IN 40 Min


Original recipe yield 8 large muffins








INGREDIENTS (Nutrition)


1 1/2 cups all-purpose flour


3/4 cup white sugar


1/2 teaspoon salt


2 teaspoons baking powder


1/3 cup vegetable oil


1 egg


1/3 cup milk


1 cup fresh blueberries


1/2 cup white sugar


1/3 cup all-purpose flour


1/4 cup butter, cubed


1 1/2 teaspoons ground cinnamon








DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.


Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.


To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.


Bake for 20 to 25 minutes in the preheated oven, or until done.Do you have a great blueberry muffin recipe?
3/4 cups low fat milk


1/2 cup natural applesauce


1/4 cup healthy egg substitute or 1 egg


1 cup all purpose flour


1 cup whole wheat flour


1/2 cup sugar


3 teaspoons baking powder


1 teaspoon salt


1 cup fresh blueberries





Preheat oven 400F degrees.


Spray muffin pan with high heat cooking spray.


Blend milk, applesauce, egg substitute in a small bowl and set aside.


Stir flours, sugar, baking powder, and salt in a medium bowl.


Make a well in the center and pour wet ingredients into the well.


Stir with a spoon just until the flour is moistened


(batter will be lumpy).


Fold in blueberries.


Divide batter among muffin cups.


Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes.


Immediately remove from pan.
nice bblueberry and white chocolate muffin recipe.


See source
Tasteofhome.com has tons!