Best 4 Fresh Blueberry Muffins Recipes
If you're searching for a delectable treat bursting with blueberry flavor and a tender, moist crumb, look no further than these fresh blueberry muffins. These muffins are a symphony of flavors and textures, offering a perfect balance between sweet and tangy. Get ready to embark on a delightful culinary journey as we explore the secrets to creating the ultimate fresh blueberry muffins.
Here are our top 4 tried and tested recipes!
FRESH BLUEBERRY SOUR CREAM MUFFINS
From Down Home with the Neely's cookbook, they say this is the best one they have tried! The sugar topping adds a sweet crunch. Yum!
Provided by Sharon123
Categories Quick Breads
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!
FRESH BLUEBERRY MUFFINS
I love love love blueberries, especially in the summer! When I next have the opportunity to pick fresh berries, I want to make this recipe. It is a bit different from the typical muffin recipe, and I'm sure it will be absolutely delicious.
Provided by A Messy Cook
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease both muffin cups and tops of muffin tins around cups.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, and beat to combine.
- Combine dry ingredients and add alternately with milk to butter mixture.
- Stir in blueberries.
- Fill muffin cups and sprinkle tops with sugar and nutmeg mixture; bake about 25 minutes at 375 degrees.
- Cool 30 minutes before removing from tins.
Nutrition Facts : Calories 216.6, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 229.3, Carbohydrate 30.4, Fiber 1.3, Sugar 12.5, Protein 3.8
JORDAN MARSH FRESH BLUEBERRY MUFFINS
Some of the berries get mashed into the batter, giving these a very unique look and taste. Supposedly from Jordan Marsh, according to the community cookbook I found this in. These are rich and delicious. NOTE: You really only can use fresh berries for this particular recipe. I did try using frozen once and they really didn't turn out as well. I prefer to use margarine in this recipe as it makes them puff higher and stick less, but butter is fine if that is all you have handy.
Provided by HeatherFeather
Categories Quick Breads
Time 1h30m
Yield 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
- Cream together the butter and sugar until fluffy.
- Add eggs, one at a time, until well blended.
- Mix together flour, baking powder, and salt.
- Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
- Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
- Portion into the prepared tins using an ice cream scooper or ladle.
- Sprinkle the extra sugar on top and bake for 25-30 minutes.
- Cool 30 minutes before removing from the pan.
Nutrition Facts : Calories 258.7, Fat 8.7, SaturatedFat 1.6, Cholesterol 35.4, Sodium 213, Carbohydrate 42.4, Fiber 1.3, Sugar 24.6, Protein 3.7
FRESH BLUEBERRY BUTTERMILK MUFFINS
Make and share this Fresh Blueberry Buttermilk Muffins recipe from Food.com.
Provided by TGirl
Categories Quick Breads
Time 30m
Yield 24 small muffins
Number Of Ingredients 8
Steps:
- Grease or line 24 small muffin cups.
- In a large bowl, sift dry ingredients together and then add milk, eggs, and butter.
- Gently fold in blueberries.
- Pour into prepared muffin cups and bake at 400 degrees for 20 minutes.
Tips:
- Use fresh blueberries: Fresh blueberries burst with flavor and add a vibrant color to your muffins. If using frozen blueberries, thaw them completely before adding them to the batter.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups evenly: To ensure even baking, fill each muffin cup with the same amount of batter.
- Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that your muffins are cooked through.
- Let the muffins cool before enjoying: Muffins are best enjoyed when they have had a chance to cool slightly. This will allow the flavors to develop and the texture to set.
Conclusion:
With their tender crumb, sweet blueberry flavor, and crispy muffin tops, these fresh blueberry muffins are a delicious and easy-to-make breakfast or snack. By following these tips, you can ensure that your muffins turn out perfect every time.
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