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Very berry blueberry muffins recipe

Very berry blueberry muffins recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins
  • Blueberry muffins

This is our family recipe for blueberry muffins. We use double as many blueberries as conventional recipes call for, which is why we think the muffins are so good!


County Dublin, Ireland

31 people made this

IngredientsServes: 12

  • 350g plain flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 packet vanilla sugar
  • 2 large eggs
  • 250ml milk
  • 150g brown sugar
  • 125ml vegetable oil
  • 600g blueberries
  • 4 teaspoons caster sugar

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6 and grease a muffin tin or line with paper cases.
  2. In a bowl combine flour, baking powder, salt, 1/4 teaspoon cinnamon, nutmeg, cloves and vanilla sugar. Mix well.
  3. In a separate bowl whisk together eggs, milk, brown sugar and oil, until sugar is dissolved. Add flour mixture and stir until just combined. The mixture can be a little lumpy. Fold in blueberries and spoon the muffin mixture into the prepared muffin tins.
  4. In a small bowl mix caster sugar and 1 teaspoon cinnamon. Sprinkle on top of the muffins.
  5. Bake for 20 minutes in the preheated oven or until a skewer inserted in to the centre comes out clean. Remove from the oven and allow to cool in the tin for a few minutes, remove form the tin and set on a cooling rack until cooled completely.

Vanilla sugar

Vanilla sugar is generally available in supermarkets nowadays, however, in a pinch substitute 1 teaspoon of vanilla extract to every 2 teaspoons vanilla sugar.

Recently viewed

Reviews & ratingsAverage global rating:(5)


Even though our New Year’s Day festivities are subdued, we still make them special. Quality time in the kitchen with my daughter baking these delish Very Berry Muffins made with Daisy Sour Cream is the perfect way to wrap-up the holiday season.

Whether I need just a dollop of Daisy or the full cup required to make these yummy berry muffins, Daisy Sour Cream makes it so simple!

I’ve been joking with my family and friends that my 4-year-old, Kara, needs to start her own baking blog. She really adores helping me in the kitchen and I treasure the memories we’re making in the process!

While it’s certainly fun for the whole family to get involved with preparing meals, it’s also a great opportunity to teach our kids the importance of cooking at home.

These easy berry muffins are really easy to make, and as I said, they make a wonderful holiday brunch. The secret to the moistness in these muffins is the sour cream!

Over the years, I’ve found that I almost always love any baked recipe that calls for sour cream!

While my Very Berry Muffins are definitely sweet, they aren’t too sweet, which is a really nice change following a week of Christmas-treat decadence.

Store your leftover muffins in an airtight container—they make a great grab and go breakfast as you head back to school and work!

While I’m a little sad to see the holiday season wind down, I’m so grateful for the time that I’ve had with my family.

I’m also super excited to embark on a new year full of new adventures!

I hope you’ll give my Very Berry Muffins a try. Don’t forget to pin this recipe now so you don’t forget it, later!


Very berry blueberry muffins recipe - Recipes

  • 1/4 cup – unsalted butter, softened
  • 2/3 cup – sugar
  • 1 1/2 teaspoons – grated lemon zest
  • 1 – egg
  • 1/2 teaspoon – vanilla extract
  • 1 1/4 cups – blueberries
  • 1 cup and 1 tablespoon – unsifted Swans Down Cake Flour
  • 1 teaspoon – baking powder
  • 1/4 teaspoon – salt
  • 1/3 cup – milk

PREHEAT oven to 375 degrees.

IN large bowl cream butter, sugar and lemon zest until light, about 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the berries. Beat into batter. Whisk together flour, baking powder and salt. Fold into batter alternately with milk. Fold into berries.

SPOON into 8 paper-lined muffin cups. Place topping of 3/4 teaspoons sugar and 1/8 teaspoons nutmeg, mixed, in small strainer and dust each muffin. Bake until muffins spring back when lightly touched, 20 to 25 minutes. Serve warm or at room temperature. Makes 8 muffins.


Blueberry Muffins

Buttermilk, instead of regular milk, is the secret-ingredient superstar in this easy blueberry muffins recipe&mdash it makes them extra tender and fluffy. Pair that with heaps of fresh blueberries and a sprinkle of sugar on top, and each bite becomes light and airy with a crackly top and bursts of berries inside. Perfect for Mother&rsquos Day brunch or as an easy breakfast idea, our best blueberry muffins will be an instant family hit.

Blueberry Muffin ingredients

The ingredients for this recipe are similar to any other baking recipe. In addition to baking powder, salt, butter, and sugar, here&rsquos what you need:

-All-purpose flour: This type of flour keeps the muffins light and fluffy (like a cake) while still providing some structure. You can swap out some of the flour for whole-wheat flour, but it will affect the texture and taste.

-Freshly grated nutmeg: Whole nutmeg, freshly grated, has so much flavor and adds a subtle spiciness to this recipe. If you&rsquove never experimented with whole spices before, you&rsquore in for a treat!

-Blueberries: The best part! This recipe doesn&rsquot skimp on fresh blueberries. Be sure to toss them in flour before adding them to the batter, which helps to absorb some of the fruit's liquid and makes them less likely to sink.

-Eggs: We use one large egg plus one large egg yolk, which provides extra richness.

-Vanilla extract: Blueberry and vanilla are a match made in heaven. A full teaspoon and a half makes sure the flavor really comes through.

-Buttermilk: The acid in buttermilk brings a subtle tang to balance the sweetness of this recipe and helps keep the muffins tender and moist.

-Turbinado sugar: This type of sugar has dark, coarse granules. Sprinkled on top of the batter before baking, it provides an irresistible crunch to the finished muffin.

How to make Blueberry Muffins

Once you&rsquove got your ingredients, making this breakfast treat is simple:


How to make Very Berry Blueberry Muffins

These muffins could not be easier to make! This recipe calls for frozen blueberries so they can be made anytime of year. The full written ingredient amounts and directions can be found below. Check out this quick video for a visual step-by-step:

For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!


Very Berry Blueberry Muffins

These berry-filled muffins have a cake-like texture. Bake an extra batch and freeze some for a rainy day.

Recipe Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened
1 cup Splenda® Granulated No Calorie Sweetener
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
1 cup fresh or frozen blueberries, thawed

Cooking Directions:

  1. Place oven rack in top 1/3 of oven.
  2. Preheat oven to 400°F (205°C). Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
  3. Sift together flour, baking powder, and salt, set aside.
  4. Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda® Granulated Sweetener and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
  5. Spoon batter evenly into paper lined muffin cups.
  6. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.

Nutritional Information Per Serving (1 muffin): Calories 160 | Calories from Fat 45 | Fat 5.0g (sat 1.0g) | Cholesterol 35mg | Sodium 280mg | Carbohydrates 26g | Fiber 1g | Sugars 8g | Protein 4g.


Very Blueberry Muffins

In large bowl, cream butter, sugar, and lemon until light, about 4 or 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the blueberries and beat into batter.

Whisk together flour, baking flour and salt. Fold dry ingredients into batter, a little at a time, alternating with milk. Fold in remaining 1 cup blueberries and pecans.

Spoon batter into 8 muffin cups that have been either lined with muffin papers or generously greased with cooking spray. Fill the cups between 2/3 and 3/4 full. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!



For this recipe, some of the blueberries are mashed and stirred into the batter while more blueberries are gently folded in. It's blueberry madness!


High Fiber Blueberry Muffin Recipe

Adding our New Meta Appetite Control Smoothie enhancer or Original Metamucil Smooth powder to your homemade blueberry muffins is a delicious way to add fiber to your diet.

Yield: 12 Muffins

Serving Size: 1 Muffin = 1 Adult Serving of Metamucil

  • 1 cup of fat-free milk
  • 1 egg
  • ½ tsp. vanilla
  • ½ cup applesauce
  • ½ tsp. cinnamon
  • 1 cup flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2/3 cup of brown sugar
  • ½ tsp. of salt
  • 1 cup blueberries
  • 12 tsp. Metamucil Sugar Free Original Smooth Powder

Step 1: Pre-heat oven to 375°F. Step 2: Mix milk, egg, vanilla, applesauce, cinnamon and brown sugar. Step 3: In separate container mix flour, baking soda, baking powder and salt. Step 4: Slowly add flour mixture to milk mixture, once well mixed, mix in Metamucil Sugar-Free Original Smooth Powder. Step 5: Add blueberries and then pour into muffin tin. Step 6: Bake 15-20 minutes until the middle is done. Tip: Remember to drink 8 oz. of water with each recipe. Looking for more Meta inspired recipes? Try our easy high fiber milkshakes.

Take our Metamucil Two-Week Challenge.

FEEL LIGHTER & ENERGETIC**

MORE RECIPES

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Lemon-Berry Cooler Recipe

FIBER 5G

Tropical Fruit Smoothie Recipe

GET YOUR FIBER TODAY

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* THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THIS PRODUCT IS NOT INTENDED TO DIAGNOSE, TREAT, CURE, OR PREVENT ANY DISEASE.

† Diets low in saturated fat and cholesterol that include 7 grams of soluble fiber per day from psyllium husk, as in Metamucil, may reduce the risk of heart disease by lowering cholesterol. One serving of Metamucil has 2.4 grams of this soluble fiber. One serving of Metamucil capsules has at least 1.8 grams of this soluble fiber.

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The World's Best Recipes for Blueberry Muffins

There are many different ways to make blueberry muffins, and we've experimented with dozens of methods to bring you the best blueberry muffin recipes. Our favorite blueberry muffins are fresh, moist, sweet, and most of all, delicious!

Double Blueberry Streusel Muffins - These are my favorite blueberry muffins! They are bursting with flavor from the smashed blueberries along with the whole blueberries. The cinnamon-sugar mixture on top gives these muffins a delightful sweetness and gives them a nice appearance.

Country Style Blueberry Muffins - Using cake flour in this recipe ensures that these blueberry muffins come out moist and sweet each time.

Triple Berry Muffins - Blueberries, raspberries and strawberries combine in a delightful way in these muffins. The raspberries add a little tang to the sweet flavor of the muffins.

Blueberry Crumble - This is an easy-to-make recipe since the Blueberry Crumble is microwaved instead of baked in an oven. This is best served with some vanilla ice cream or whipped cream.

Oat Blueberry Bread - This bread is a hearty, cake-like bread that I really enjoyed. It has a crumbly texture that melts in your mouth.

Blueberry Scones - These blueberry scones are rich and creamy. They are great for brunches and bridal or baby showers. These can be served with or without the Lemon Glaze drizzled over the top, depending on personal preference.

Blueberry Coffeecake - This is a delicious coffeecake recipe to serve for breakfast or brunch. When served to friends and family, its moistness and delicate balance of sweetness will impress your guests.

Blueberry Pound Cake - This cake can make 1 bundt cake or 8 mini bundt cakes. I made the mini bundt cakes, which can be served individually to guests. When you drizzle this cake with a powdered sugar glaze (powdered sugar, tiny bit of vanilla, a little milk), it is a fancy, delicious dessert to serve.

Blueberry Crisp - This was wonderful, and everyone enjoyed it! I baked it in a 8''x8'' baking dish, but it would also be good for in 4 individual soufflé cups.

Blueberry Cobbler - This cobbler tastes best if you serve it with a scoop of vanilla ice cream on top of each serving. Delicious!

Delicious Blueberry Pie - This blueberry pie tastes great for dessert on a warm spring or summer evening when blueberries are in season. This can be served with vanilla ice cream if you wish.

Blueberry Oatmeal Pancakes - This recipe combines the wholesomeness of oatmeal and the sweetness of sun-ripened blueberries.

Favorite Blueberry Pancakes - These very traditional pancakes are so tasty and have all the goodness of that made-from-scratch taste.


Variations for Blueberry Muffins

If you’re in the mood for a twist, feel free to add a very ripe mashed banana into the batter. I’ve done that with delicious results.

Mix up your berries with raspberries or strawberries for an amazing flavor combination. For a healthy boost, toss in some finely chopped roasted nuts or seeds.

These big blueberry muffins are onto something – they contain the perfect base batter. My mind is swirling with berry ideas to twist this muffin up. But then again, these Big Blueberry Muffins are so phenomenal, I’ll probably never change a thing.