Where can i get a good blueberry muffin recipe?

To Die For Blueberry Muffins





INGREDIENTS





* 2-1/4 cups all-purpose flour


* 1 cup and 2 tablespoons white sugar


* 3/4 teaspoon salt


* 1 tablespoon baking powder


* 1/2 cup vegetable oil


* 1-1/2 egg


* 1/2 cup milk


* 1-1/2 cups fresh blueberries


* 3/4 cup white sugar


* 1/2 cup all-purpose flour


* 1/4 cup and 2 tablespoons butter, cubed


* 2-1/4 teaspoons ground cinnamon





DIRECTIONS





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


2. 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.


3. 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.


4. Bake for 20 to 25 minutes in the preheated oven, or until done.Where can i get a good blueberry muffin recipe?
You can find a good blueberry muffin recipe at http://www.simply-blueberries.comWhere can i get a good blueberry muffin recipe?
try http://www.foodtv.com
*LEMON BLUEBERRY SURPRISE MUFFINS





3 eggs


3 tablespoons oil


1/4 cup heavy cream


1 1/4 cups vanilla whey protein powder


2 teaspoons baking powder


1/3 cup Splenda


1/4 teaspoon cinnamon


1 tablespoon grated lemon rind


1/2 teaspoon grated orange peel


1/2 cup blueberries


3 ounces cream cheese, cut into 9 small cubes


non-stick spray or paper muffin liners





Preheat oven to 375 degrees. Line 9 muffin tins with paper liners or spray with non-stick spray. Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind.


Stir until just combined. Do not over stir or muffins will be tough. Fold in the blueberries gently.





Spoon 1/2 the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill with remaining batter, making sure batter goes completely over and around the cubes of cream cheese.





Bake at 375 degrees for 8 to 10 minutes, or until muffins spring back to the touch and no longer look moist on top. Serve warm.





Makes 9 muffins.








*MOIST BLUEBERRY MUFFINS





2 eggs


3/4 c sugar


1/2 c applesauce


1/2 c milk


6 tablespoons butter, melted


1 tablespoon maple syrup


1 teaspoon vanilla


2 1/2 cups flour (can use half cake flour)


1 tablespoon baking powder


1/2 tsp salt


1 1/2 cups blueberries, fresh or frozen


(frozen Wild Maine)





Set the oven to 375 degrees.


Wash the blueberries and set aside to dry. When the blueberries are dry, roll them in sugar(confectioners sugar works best).





Grease a large 12 muffin tray or line it with foil liners.





Using an electric mixer, beat the eggs until frothy.





Gradually add the sugar and maple syrup and continue to beat for one minute. Stir in the applesauce, milk and vanilla.





Makes together the dry ingredients. Add the flour, baking powder, salt and stir batter only until the ingredients are incorporated. Do not overmix. Batter should remain slightly lumpy.





Divide the batter in half. Gently fold the blueberries into one half of the batter. Spoon the batter without the blueberries into the bottom third of each muffin cup. Top off with one third of batter containing blueberries. (One third off the cup remains empty for rising). Continue until all batter is used.





Bake in a preheated oven for 20 - 25 minutes or until golden and the center springs back when gently pressed.





Brush tops of each muffin with melted butter and sprinkle with coarse granulated sugar. You can make coarse granulated sugar if you don't have any. Just put some cubes of sugar into a ziploc bag and rollover them gently with a rolling pin.





Remove the muffins from the oven and set on a wire cooling rack for 10 - 20 minutes.





Makes 12 muffins.








*HEAVENLY BLUEBERRY MUFFINS





1 box Betty Crocker Wild Blueberry Muffin Mix


1 egg


1/2 c. milk





Heat oven to 400 degrees. Grease bottoms of muffin cups.


Blend 1 egg and 1/2 cup milk in medium bowl, using fork. Stir in muffin mix just until moistened. Fold drained blueberries into batter. Fill muffin cups about 1/2 full. Bake 15 to 20 minutes or until light golden brown. Cool 5 minutes; gently loosen and remove from pan. Makes 12 medium muffins.











*Hope one of these helps! =]
You should know about http://www.allrecipes.com where you can search for recipes by name, or ingredients. Each recipe includes user reviews. And, the site has a feature that adjusts the recipe for you, if you want to make more or less than the original recipe.
BLUEBERRY MUFFINS


Printed from COOKS.COM





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2 cups flour


1 cup sugar


1 tablespoon baking powder


1 tsp. salt


2 eggs


1/4 cup canola oil


1/4 cup melted butter


3/4 cup milk


1 cup blueberries-fresh or frozen





Combine all dry ingredients, in separate bowl combine all wet ingredients. Fold wet into dry trying not to over mix. Fold in blueberries.


Fill muffin tins that have paper inserts or are sprayed with baking spray. Combine 1/2 cup granulated sugar with zest of one lemon. Sprinkle evenly over muffins.





Bake in 350 oven 20-25 minutes until tops are firm to the touch.


That is for 12, so you would need to double the quantities for 24, or do two batches of 12.
These are my all time favorites...





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.





Happy Holiday!