Best 5 Tims Moms Blueberry Muffins Recipes
When it comes to comfort food, few things beat a warm, freshly baked blueberry muffin. And when it comes to blueberry muffins, there's no better recipe than Tim's Mom's Blueberry Muffins. With their perfectly tender crumb, sweet and juicy blueberries, and irresistible streusel topping, these muffins are sure to be a hit with everyone who tries them.
Check out the recipes below so you can choose the best recipe for yourself!
MOM'S BLUEBERRY MUFFINS RECIPE - (4.4/5)
Provided by Grimesmj
Number Of Ingredients 8
Steps:
- Mix together flour, sugar, baking powder and salt. Make a small well in the dry ingredients and add the egg, vegetable oil and milk. Stirring a little as possible, blend all ingredients. Add the blueberries and fold into mix. Place in muffin tin lined with cupcake papers. Makes approximately 12 muffins Cook at 400 degrees for 20 minutes or until golden brown
TIMS' MOM'S BLUEBERRY MUFFINS
My son is a chef in Louisville, and he loans this recipe to his friends this is the title they give it! The second best part about these muffins(the best part is eating them) is going to the blueberry farm and picking your own blueberries! Its great fun and the kids love it!
Provided by Virginia
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut butter into flour,sugar,baking powder and salt.
- (like you do for pie crust) Add egg,lemon,milk vegetable oil and vanilla, stir just til moist fold in blueberries.
- Bake in well-greased muffin tin at 400 degrees for 20 to 25 minutes.
- muffin cups will be about 2/3 full.
MOM'S BLUEBERRY MUFFINS RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 8
Steps:
- 1. Sift together flour, baking powder and salt;set aside.Cream butter, add sugar a little at a time and continue creaming until mixture is smooth and fluffy. Beat in egg, then stir in flour mixture and milk, alternating them and begin and end with flour. Fold in blueberries and spoon into a muffin tin sprayed with Pam 2. Sprinkle top of muffins with sugar if desired. Bake in a preheated oven at 400. Bake for 25-30 minutes
MIMI'S HUGE BLUEBERRY MUFFINS
A prominent department store used to sell these in their bakery case. These are big muffins loaded with blueberries. They are nice and sweet. All I can say about them is to try them--they are great. I like to use our Maine blueberries as there is a lot of flavor, but any wild blueberry will be fine.
Provided by Mimi in Maine
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- You will also need: cupcake papers.
- Using a mixer cream together in a bowl the butter, sugar, and vanilla.
- Add the 2 eggs and mix well.
- Combine the flour, salt, and baking powder and add to the above mixture alternately with the milk.
- Add 1/2 cup blueberries gently by hand.
- Then add the other 2 cups of blueberries gently by hand.
- Line a 12 cupcake tin with cupcake papers.
- Pile the batter right to the top of the papers using all of the batter on these 12 muffins.
- Sprinkle with granulated sugar.
- Bake at 375 degrees for 25-35 minute.
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 Allrecipes Member
Categories Blueberry Muffins
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with muffin liners.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark. Stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries. Set batter aside.
- Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.
- Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
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
Tips:
- Use fresh blueberries: Fresh blueberries burst with flavor and add a juicy texture to the muffins. If using frozen blueberries, thaw them completely and drain off any excess liquid before adding them to the batter.
- Don't overmix the batter: Overmixing the batter can result in tough, dense muffins. Mix just until the ingredients are combined and no more.
- Fill the muffin cups evenly: Fill each muffin cup about 2/3 full to prevent overflowing. This will also help the muffins rise evenly.
- Bake the muffins until a toothpick inserted into the center comes out clean: Depending on your oven, this may take 20-25 minutes. Keep an eye on the muffins to prevent overbaking.
- Let the muffins cool before serving: This will allow the muffins to set and develop their full flavor.
Conclusion:
These classic blueberry muffins are a delicious and easy-to-make breakfast or snack. With their moist, tender crumb and bursting blueberries, they're sure to be a hit with everyone. Whether you're a seasoned baker or just starting out, this recipe is a great one to try. So preheat your oven and get ready to enjoy a batch of homemade blueberry muffins!
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