Time 55m Yield 16 Number Of Ingredients 18 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners. Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside. Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture. Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
Yield 24 servings Number Of Ingredients 9 Steps:
In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly pour in oil. Add vanilla. Combine the dry ingredients. Add dry ingredients alternately with sour cream to the egg mixture. Gently add blueberries. Spoon into the greased muffin tin or paper liners Bake at 400°F (200°C) for 20 minutes. Enjoy!
Time 35m Yield 24 muffins. Number Of Ingredients 10 Steps:
Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Time 1h15m Yield 12 muffins Number Of Ingredients 14 Steps:
Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth. Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It’s important to spray the top of the pan because the muffin tops will stick to the pan if you don’t.) Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes. With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix). Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar. Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
Time 20m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners. Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl. Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven until golden brown, 10 to 15 minutes.
Time 30m Yield 6 muffins. Number Of Ingredients 9 Steps:
In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Time 45m Yield 12 Number Of Ingredients 9 Steps:
Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Time 35m Yield 12 muffins Number Of Ingredients 13 Steps:
Preheat oven to 350*F. Line a 12 cup muffin tin with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk. In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed. In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together. Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes. Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean. Enjoy!
Time 30m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees. Toss blueberries with about 2 tablespoons flour and set aside. Combine remaining flour with the other dry ingredients and set aside. In a large mixer bowl, cream the cream cheese, lemon juice and vanilla until smooth. Add eggs, then flour mixture, butter and milk and mix until just moistened. Fold in the blueberries. Fill paper-lined muffin pans 2/3 full. Bake for 18-20 minutes or until lightly browned. Remove from pan immediately.
Time 55m Yield 16 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Sift flour, baking powder, baking soda, and salt together in a bowl. Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple. Fill muffin cups 3/4 full of batter. Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.
Time 35m Yield 1 dozen. Number Of Ingredients 5 Steps:
Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.
Time 30m Yield 24 muffins, 24 serving(s) Number Of Ingredients 10 Steps:
In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400F for 20 minutes.
Time 30m Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes.
Time 35m Yield 18 Regular Muffins or 10 Jumbo Muffins, 5-6 serving(s) Number Of Ingredients 11 Steps:
pre-heat oven to 375 degrees. In a large mixing bowl, start with the eggs and lightly beat, add the “wet” ingredients in the order listed, sour cream, sugar, milk, lemon zest and lemon juice, mixing until well blended 1 to 2 minutes. In a seperate bowl sift the flour with the salt, baking soda and baking powder. Once sifted stir the flour mixture into the wet mixture with a spatula, carefull not to over mix the batter. It is OK to have some lumps in the batter and the batter will be thick. Gently fold in the blueberrys so as not to mash them into the batter. I like my muffins a little on the large size so I fill the paper baking cups 3/4 of the way full, in regular or jumbo muffin pans. For regular muffins bake at 375 for approximately 16 to 18 minutes and for jumbo muffins bake for 20 to 22 minutes. Let the muffins cool in the muffin pan for 2 to 3 mintues then remove to a cooling rake for another 5 minutes. Serve warm.
Time 40m Yield 2 dozen. Number Of Ingredients 13 Steps:
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups., In a small bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. , Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Time 30m Yield about 1 dozen. Number Of Ingredients 8 Steps:
Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
More about “blueberry cream muffins recipes”
Time 35m Yield 12 muffins, 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F. Line the cups of a muffin tin with 12 paper liners. Set aside. Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well; set aside. Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth. Add eggs and process 15 seconds. Scrape down side of container with a spatula. With processor running, pour melted butter through food chute. Process another 10 seconds. Add milk and process 5 seconds. Add dry ingredients to container and mix with 4 to 6 half-second pulses. With a spoon, fold in blueberries. Pour an equal amount of batter into each muffin cup, filling each about 3/4 full. Bake 30 minutes in the middle of the oven. Cool on rack 15 minutes.
