Looking for Blueberry Muffin Recipes

[ffindis]

Took the kids blueberry picking and now want to bake some muffins. I once had a recipe for Blueberry Muffins with buttermilk in them. They were great! Does anyone have a recipe like this? I would love some help!
Thanks.

 

[pumba]

2 cups of flour....(save one for berries)
1 cup of blueberries mixed with the flour above
3 tablespoons of butter/margarine
1/4 cup of sugar
2 eggs
3/4 tsp salt
3 tsp of baking powder
3/4 cup of milk
Mix sugar, eggs, butter, add dry ingredients and milk....add blueberries mixed with flour....spoon into greased muffin pans and bake at 375 degrees
baking time varies according to pan and ovens.....I do it for 20 minutes in my old standby pans and less in my pampered chef stone muffin tins.....

 

[Meriweather]

* Exported from MasterCook *

Berry Patch Blueberry Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup oats
1 cup buttermilk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1/4 cup butter -- melted
1 cup fresh blueberries -- drained well
- or-
1 cup frozen blueberries -- thawed, drained well

Preheat oven to 400F.
Combine oats and buttermilk in small bowl. Set aside and let stand.
Combine flour, baking powder, soda, salt, brown sugar. Stir well.
Add egg and melted butter to oats.
Add dry ingredients and stir just until all is moistened . Gently fold in blueberries.
Spoon into muffin pan until three-quarters full each.
Bake for 17 to 20 minutes.


* Exported from MasterCook *

Blueberry Muffins 2

Recipe By :Jo Anne Merrill
Serving Size : 24 Preparation Time :0:25
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable shortening
2 large eggs
2 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
2 tablespoons sugar
1 orange -- juice and rind
1/2 cup milk
1/2 cup orange juice
1 cup blueberries

Grate the orange peel and set aside. Squeeze orange. You will need 1/2 cup juice.
Cream shortening in mixing bowl. Add eggs and mix well.
Sift flour, baking powder and sugar together.
Stir in orange peel.
Add flour mixture, milk and orange juice alternately to shortening. Stir well after each addition. Batter will be stiff.
Fold in blueberries.
Grease small muffin cups or use paper liners. Fill each 1/2 full of batter.
Bake in preheated 375-degree oven for about 20 minutes or until browned.

 

[inky dinky doo]

Here's the recipe I've used for years, along with comments I added the first time I made them. Enjoy!!

Blackberry Muffins from Bon Appetit

I made these muffins today, substituting blueberries for the blackberries, and they are wonderful!!!!

Cream:

1/2 c. butter (room temp.)
1 1/4 c. sugar

Add:

2 large eggs

Sift:

2 c. flour
1/2 t. salt
2 t. baking powder

Alternate adding dry ingredients with 1/2 c. milk. Fold in 2 c. blackberries. Fill muffin pans. Sprinkle with additional sugar. Bake at 375 degrees for 30 minutes.

My Notes: I had 3 pints of blueberries I wanted to use up, so I doubled the recipe and used them all. This gave me half again as much fruit as called for, but I think I'll do this way all the time. Y-u-m-m-m!! I filled the muffin cups pretty full and ended up with 36 muffins.

 

[ffindis]

Thanks so much! All the recipes sound delicious. I've got enough blueberries to try them all. I'll let you know how they turn out.

 

[yummy72]

Here's one more...This is a great muffin recipe, the muffin part is almost cake-like and I think it's the best at Christmas time with cranberries b/c they are a little more tart. I have made them with cranberries, blueberries, blackberries, raspberries, and a combination of all of them.

The “Berry Best” Muffins

1 cup butter 1 cup milk
2 cups sugar 4 tsp. baking powder
2 tsp. vanilla 1 tsp. salt
4 cups flour
4-5 ½ cups fresh or frozen blueberries,
blackberries, raspberries or cranberries*

*If using frozen fruit, partially thaw and combine
with ¼ cup flour. Fresh berries should be rinsed,
drained and well dusted with flour, before
folding into batter.

Cream butter and sugar in large mixing bowl. Add eggs
(one at a time) and vanilla. Blend thoroughly. Combine
flour, baking powder and salt. Alternately add flour mixture
and milk to the first mixture. (The batter will be very thick.)
Blend well. Fold in berries. Grease muffin tins. (Because
batter will need to expand over the rim it is best to grease or
oil muffin tin beyond rims of cups. You may use paper liners,
But top of tin should still be oiled to allow for overage.)
So that the muffins will take on a mushroom shape, heap
batter above rim of muffin tins. This will produce a
Beautiful shape. Sprinkle generously with sugar and bake in
preheated 425-degree oven for 10 minutes. After 10 minutes
of baking, turn oven temperature down to 375 degrees and
bake an additional 15 minutes until muffins are done in center
and a rich golden brown on top.


Happy Baking,
Candi