I am looking for a muffin recipe?

I am looking for a Blueberry Muffin recepe, i am going to give it to someone who is going to put it into a book for a newlywed couple. it is a shower gift.I am looking for a muffin recipe?
Double Blueberry Muffins





8 tablespoons (1 stick) unsalted butter, softened at room temperature


1 cup plus 2 tablespoons sugar


2 eggs


1 teaspoon pure vanilla extract


2 teaspoons baking powder


1/4 teaspoon salt


2 1/2 cups fresh or thawed frozen blueberries


2 cups flour


1/2 cup whole, 2 percent fat, or 1 percent fat milk


1/4 teaspoon cinnamon





Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.





With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.I am looking for a muffin recipe?
Blueberry Muffins


Recipe courtesy of Gourmet Magazine





Difficulty: Easy


Yield: 15 muffins





3/4 cup butter


1 cup sugar


3/4 cup milk


1 egg


1 3/4 cup sifted flour


2 1/2 teaspoons baking powder


1/2 teaspoon salt


1 cup blueberries


1 tablespoon flour





Cream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened. Toss blueberries with flour and fold into batter. Fill a well-greased muffin pan 2/3 full with the batter. Bake at 400 degrees for 20 minutes.





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Double Blueberry Muffins


Recipe courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999





Prep Time: 16 minutes


Cook Time: 1 hour


Yield: about 12 muffins





8 tablespoons (1 stick) unsalted butter, softened at room temperature


1 cup plus 2 tablespoons sugar


2 eggs


1 teaspoon pure vanilla extract


2 teaspoons baking powder


1/4 teaspoon salt


2 1/2 cups fresh or thawed frozen blueberries


2 cups flour


1/2 cup whole, 2 percent fat, or 1 percent fat milk


1/4 teaspoon cinnamon





Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.


With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.





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Blueberry Muffins


Recipe courtesy Alton Brown





Difficulty: Easy


Prep Time: 15 minutes


Inactive Prep Time: 10 minutes


Cook Time: 25 minutes


Yield: 12 muffins





12 1/2 ounces cake flour


1 teaspoon baking soda


2 teaspoons baking powder


Heavy pinch salt


1 cup sugar


1/2 cup vegetable oil


1 egg


1 cup yogurt


1 1/2 cups fresh blueberries


Vegetable spray, for the muffin tins





Preheat oven to 380 degrees F.


In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.





In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.





Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.





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Blueberry Muffins


For breakfast or snacking, nothing beats homemade blueberry muffins.





2 cups Original Bisquick® mix


2/3 cup milk


1/3 cup sugar


2 tablespoons vegetable oil


1 egg


3/4 cup fresh or frozen (thawed and drained) blueberries








1 . Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.


2 . Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.


3 . Bake 13 to 18 minutes or until golden brown.
these are my favorite cooking websites


1st: www.epicurious.com


and 2nd is http://allrecipies.com





I am certian they will have a good recipe for you.





If you are looking for an easy recipe, the best one i know of is to use generic muffin mix, but add vanilla coffee creamer to the mix. Not quite home made, but they come out really good that way.