I want to make some really good blueberry muffins to take to work tomorrow morning........?!
Answers: Do you have a moist homemade recipe that I can use?
Blueberry Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1 cup milk
3/4 cup granulated sugar
1/2 cup vegetable oil
1 cup fresh or frozen North American blueberries, thawed if necessary
Preheat oven to 400°F (200°C).
Combine flour, baking powder, cinnamon and salt; mix well. Beat eggs lightly; stir in milk, sugar and oil. Quickly stir egg mixture into dry ingredients; carefully stir in blueberries. Spoon into greased muffin cups; bake for 15 to 17 minutes.
nfd?
hey! go to this food blog www.didally.com for the recipe of blueberry streusel muffins! they taste excellent ^_^
Blueberry Muffins with Streusel Topping
Ingredients:
2 c Self-rising flour
1 1/3 c Sugar
1 Egg; beaten
3/4 c Milk
1/4 c Canola oil
1 c Fresh blueberries
1/4 c Firmly packed brown sugar
2 tb Self-rising flour
1 tb Butter
Instructions:
1.Combine flour and sugar in a bowl, mixing well. Reserve 2 tablespoons
mixture, and set aside.
2.Combine egg, milk, and oil; stir well. Add to dry ingredients, stirring
just until moistened.
3.Combine blueberries and reserved flour mixture, tossing gently to coat.
Fold blueberries into batter. Pour into greased muffin pans, filling 3/4
full.
4.Combine brown sugar, flour and butter; mix until crumbly. Sprinkle over
batter. Bake at 400 degrees for 15 to 18 minutes or until browned
Blueberry Muffins
1 cup (240 ml) milk
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3 cups (420 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
1 tablespoon (12 grams) baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, chilled and cut into small pieces
2 cups (260 grams) fresh or frozen blueberries
1/2 tablespoon grated lemon zest
2 tablespoons (28 grams) unsalted butter, melted
Preheat oven to 350 degrees F (177 degrees C). Place rack in middle of oven. Line muffin pans with paper liners or spray with a vegetable spray.
In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later. Gently fold in the blueberries and lemon zest. Add the milk and egg mixture to the flour mixture. Stir until just combined. Do not over mix this mixture or the muffins will be tough when baked.
Fill each muffin cup about two-thirds full with the batter using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.
For streusel topping: Melt the remaining 2 tablespoons (28 grams) butter and drizzle over the reserved 1 cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of teaspoons of the streusel over the top of each muffin. Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes. Place on a wire rack to cool.
These are great!