Best 5 Blueberry Muffins From The Loveless Cafe Recipes
In this article, we'll delve into the secrets of preparing delectable blueberry muffins, drawing inspiration from the renowned Loveless Cafe's cherished recipe. Known for its delectable cuisine and charming ambiance, the Loveless Cafe has established a loyal following eager to recreate their signature blueberry muffins at home. This comprehensive guide will provide you with step-by-step instructions and helpful tips to ensure your muffins achieve the perfect balance of moistness and sweetness, featuring plump blueberries bursting with flavor in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
OLD-FASHIONED BLUEBERRY MUFFINS
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York
Provided by Taste of Home
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.
Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- 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 add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- 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.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
BLUEBERRY MUFFINS FROM THE LOVELESS CAFE
This recipe is from the Loveless Cafe, just outside Nashville, TN. It's great for when blueberries are in season!
Provided by breezermom
Categories Quick Breads
Time 45m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Whisk the butter, sugar, salt, eggs, and vanilla together in a bowl.
- Sift the flour and baking powder into the butter mixture. Stir.
- Add the berries to the mix and gently fold a few times.
- Add the buttermilk and mix gently.
- Scoop out the dought into paper-lined muffin pans. Sprinkle with additional sugar if desired, and bake for 20 to 35 minutes, depending on the size of your muffin pans. This will make 12 standard sized muffins or 6 Texas sized muffins.
Nutrition Facts : Calories 497.4, Fat 17.6, SaturatedFat 10.4, Cholesterol 103.5, Sodium 266.7, Carbohydrate 78.6, Fiber 1.7, Sugar 45.3, Protein 7.4
BLUEBERRY DELIGHT MUFFINS
Delight the pickiest taste buds with this blueberry muffin made with applesauce. Crumble topping is optional but recommended.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. To make the topping, combine the flour, wheat germ, and brown sugar in a bowl. Add the oil and stir until the dry ingredients are well coated with the oil. Set aside.
- Meanwhile, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the eggs, applesauce, brown sugar, oil, and vanilla in a separate bowl and whisk until well blended.
- Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Arrange the topping evenly over the muffins, using the back of a spoon to gently press the topping into the batter.
- Bake 20 to 22 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 217 calories, Carbohydrate 34.2 g, Cholesterol 31 mg, Fat 7.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 157.4 mg, Sugar 12.5 g
BLUEBERRY MUFFINS FROM THE MAGNOLIA CAFE
the use of buttermilk in these muffins makes a huge difference..it is the only blueberry muffin recipe we use now..when coating the blueberries, I use some of the alloted flour for this...not extra
Provided by grandma2969
Categories Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Grease well a 12 cup muffin tin.
- In a large bowl, mix together the dry ingredients, making a well in the center.
- Stir in the liguid ingredients until just combined, being careful not to overmix.
- Batter may be lumpy.
- Gently fold the blueberries into the batter (if using frozen, do not thaw).
- Fill the muffin cups about three-quarters full.
- Lightly sprinkle with the 1 tablespoon of sugar.
- Bake for 20-22 minutes until lightly golden or a cake tester inserted near the center comes out with moist crumbs.
- Do not overbake!
Nutrition Facts : Calories 222.1, Fat 7.2, SaturatedFat 4.1, Cholesterol 51.7, Sodium 367.1, Carbohydrate 33.7, Fiber 1.3, Sugar 8.7, Protein 5.5
Tips:
- Use fresh or frozen blueberries for the best flavor. If using frozen blueberries, thaw them before using.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only 2/3 full. If you fill them too full, the muffins will overflow and make a mess.
- Bake the muffins in a preheated oven. This will help them rise evenly.
- Don't overbake the muffins. Overbaking can make them dry and crumbly.
- Let the muffins cool for a few minutes before eating them. This will give them a chance to set.
Conclusion:
These blueberry muffins are a delicious and easy-to-make breakfast or snack. They're perfect for a quick grab-and-go breakfast or for a special brunch. With their moist and fluffy texture and their sweet and tangy blueberry flavor, these muffins are sure to be a hit with everyone who tries them.
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