Best 2 Big Blueberry Muffins Recipes

Searching for the best recipe to create big, fluffy blueberry muffins can be daunting with the vast number of options available. However, with a few key tips and tricks, you can easily create delicious, bakery-style muffins right in your own kitchen. Whether you prefer a classic muffin recipe with simple ingredients or one with a unique twist, there is sure to be a recipe that meets your needs. This article aims to provide you with everything you need to know to create the perfect, mouthwatering big blueberry muffins. From gathering the necessary ingredients and understanding the science behind baking to tips on achieving the desired texture and flavor, this guide will help you master the art of making big blueberry muffins that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

HG'S BIG FAT BLUEBERRY MUFFINS - WW POINTS = 2

Hg's Big Fat Blueberry Muffins - Ww Points = 2 image

I absolutely love these Hungry Girl Recipes! This was another one featured in an email that I received this morning: Blueberry Thrill - Here at the HG HQ, we spent an entire day whipping up versions of this recipe until we got it juuuuuuuuust right. The result? Ginormous, fluffy muffins packed with gazillions of blueberries! Woohoo... Serving Size: 1 muffin Calories: 137 Fat: 2.25g Sodium: 269mg Carbs: 26.5g Fiber: 3g Sugars: 7.5g Protein: 4g POINTS. value 2* HG Tip! We've heard that freezing your blueberries can help keep them from sinking to the bottom during baking. Cool!

Provided by senseicheryl

Categories Quick Breads

Time 32m

Yield 6 large muffins, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup whole wheat flour
1 cup blueberries
1/2 cup light vanilla soymilk
1/4 cup sugar-free syrup
1/4 cup fat free egg substitute (like Original Egg Beaters)
1/4 cup Splenda granular, Splenda No Calorie Sweetener (granulated)
3 tablespoons brown sugar (not packed)
2 tablespoons light butter, whipped, room temperature (or light buttery spread, room temperature)
2 tablespoons no-sugar-added applesauce (get Mott's Blueberry Delight if you can find it!)
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

Preheat oven to 400 degrees.
In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Nutrition Facts : Calories 146.1, Fat 3.5, SaturatedFat 1.8, Cholesterol 5.2, Sodium 232.1, Carbohydrate 26.2, Fiber 3.1, Sugar 10.1, Protein 4.3

BIG BLUEBERRY MUFFINS

Big Blueberry Muffins image

Make and share this Big Blueberry Muffins recipe from Food.com.

Provided by chef 998002

Categories Breakfast

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

8 tablespoons butter, unsalted and cut into 3 equal pieces
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
3/4 teaspoon vanilla extract
1 cup blueberries, rinsed and dried

Steps:

Put the butter pieces in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Using a pot holder, remove the pan from the heat and set the butter aside to cool.
Preheat an oven to 375°F Line a standard 12-cup muffin pan with paper liners.
In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Mix with a table fork.
In a small mixing bowl, combine the milk, egg and vanilla. Using the same fork, beat until well blended.
Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.
Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons sugar evenly over the tops.
Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. To test, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Using oven mitts, remove the muffin pan from the oven and place it on a wire cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan. Gently turn the pan over, letting the muffins fall out onto the rack. Makes 12 muffins.

Tips:

Use fresh blueberries for the best flavor and texture. Frozen blueberries can also be used, but they should be thawed and drained before adding them to the batter.
Gently fold the blueberries into the batter. Overmixing will cause the muffins to be tough.
Fill the muffin cups about 2/3 full. Overfilling will cause the muffins to rise too much and may cause them to overflow.
Bake the muffins at 375 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These big blueberry muffins are a delicious and easy-to-make breakfast treat. They are perfect for a quick grab-and-go breakfast or a special weekend brunch. With their moist, tender crumb and plenty of juicy blueberries, these muffins are sure to be a hit with everyone who tries them.