Awesome Blueberry Muffin Recipe Needed
Have some frozen blueberries I picked this summer and would love a outstanding muffin recipe.All I've tried are either to moist or the blueberries all fall to the bottom.I know from using some of your recipes some of you must have a awesome blueberry muffin recipe that you are willing to share.I'm new to this site but love it!!!!
I totally agree with "mels"........any muffin with Barefoot's name on it is wonderful. Believe it or not, if you don't mind a truly delicious blueberry coffeecake instead of muffin, "I Can't Believe It's Not Butter's" is wonderful.....and all the berries are on top.....nice 9" size as well.
The cooks illustrated one called Best Blueberry Muffins and requiring you to cook some of the blueberries first is awesome, I've made it a few times. I have a love hate relationship with them, but this one is a winner and worth the extra steps. It's not similar to the smitten kitchen one posted above.
Didn't CI dust the blueberries with flour to prevent them from sinking?
Too moist and skinning could have the same cause - too much liquid in the batter. A stiffer batter might solve both problems. Though there isn't a simple relation between the wetness of the batter and moistness of the cooked bread.
I've been using the huckleberry kuchen recipe from The Paley's Place Cookbook. Like the Smitten Kitchen recipe, it is a thick batter almost like a cookie dough. It calls for creme fraiche similar to SK's yogurt. But it has one other difference in that the berries and creme are placed on top after the batter is in the muffin tin.
People like it when I bake it. But I think Paley is withholding something, as the photo from the book has a flat top with no crust. I am not sure what the difference is... baked upside down?
Blue Blueberry Muffins
Here is my most favorite blueberry muffin recipe. It is from "Blueberry Muffin Murder" by Joanne Fluke.
3/4 cup butter, melted
1 cup sugar
2 eggs, beaten
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries (no need to defrost if frozen)
1/2 cup canned blueberry pie filling
2 cups plus 1 tablespoon flour
1/2 cup milk
1/2 cup sugar
1/3 cup flour
1/4 cup butter, softened
Grease the bottoms only of a 12-cup muffin pan (I grease the whole muffin cup). Melt the butter. Mix in the sugar. Then add the beaten eggs, baking powder, and salt, and mix thoroughly.
Put one tablespoon of the flour in a plastic bag with your cup of blueberries. Shake it gently to coat the berries, and leave them in the bag for now.
Add half the remaining 2 cups flour to your bowl and mix it in with half of the milk. Then add the rest of the flour and mil and mix thoroughly.
Here comes the fun part: Add 1/2 cup blueberry pie filling to your bowl, and mix it in. Your dough will turn a shade of blue, but don't let that stop you - once the muffins are baked, they'll look just fine.
When your dough is thoroughly mixed, fold in the flour-coated berries.
Fill the muffin tins 3/4s full and set them aside.
If you have dough left over, grease the bottom of a small tea-bread loaf pan and fill it with your remaining dough.
The topping: Mix the sugar and the flour in a small bowl. Add the softened butter and cut it in until it's crumble. Sprinkle the crumb topping over your muffins and bake them at 375 degrees for 25 - 30 minutes. (The tea-bread should bake about 10 minutes longer than the muffins.) When the muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. (The muffins need to cool in the pan for easy removal.) Then just tip them out of the cups and enjoy!
This family favorite is actually a breakfast cake, originally made with cranberries, but awesome with blueberries. Super simple and fast to make.
BETHENE'S EASY CRANBERRY CAKE
1 C. flour
1 C. sugar
1/4 t. salt
1/2 C. broken walnuts
1/2 C. melted butter
2 eggs beaten
1 /2 t. almond extract
2 C. cranberries
Preheat oven to 350°. Grease a 9" pie or cake pan.
Mix all ingredients except berries. Fold in berries. Pour into pan. Bake at 350 for 40 minutes. Cool in pan. OPTIONAL: About 10 minutes before cake is done (or at about 30 minutes) you can sprinkle on 1 T. sugar to give it a slightly crunchy crust.)
This is an adaptation of a basic muffin recipe my sister gave me 30 years ago. It was the basis of a small business supplying a restaurant with baked goods, and helped me land a baking job.
1-1/2 cups buttermilk
1 cup canola oil
2/3 cup sugar (now I use xylitol or erythritol)
4 cups unbleached all purpose flour
1-1/2 tsp. baking powder + 1/2 tsp. baking soda
2 tsp. salt
1/2 tsp. vanilla
1/3 tsp. freshly grated nutmeg (optional)
2 cups frozen blueberries/huckleberries
Beat egg, and stir in buttermilk and oil. Pour over dry ingredients, and stir just until moistened, adding FROZEN blueberries/huckleberries. Fresh also work, but if they are frozen, do not thaw.
Spray muffin tins, (you can line with paper cupcake cups if you wish), and fill 3/4 of the way. Bake at 400 degrees for 20 minutes.
If you want a muffin with lower fat content, substitute applesauce or yogurt for half the oil. You can compensate for added moisture by reducing the buttermilk by 2 T. Best advice: Don't overstir.
Makes 2 dozen muffins, depending on size of muffin tins.