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Thread: any good blueberry muffin recipes?

  1. #1
    Super Member bebe's Avatar
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    I have tried several but not happy with the results. I do not want them dry or to feel hard to touch. Any one want to share a grandma's recipe or one you found that is good????????

  2. #2
    Moderator tlrnhi's Avatar
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    I don't have any from scratch, but our favorite is using the corn muffin mix, (box) and then adding the blueberries to that.
    One word of caution,,,if using frozen, thaw them first and make sure most of the wetness is gone. If not, makes for yucky muffins.

  3. #3
    Super Member Blue Bell's Avatar
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    This is the best blueberry coffee cake recipe. From Country Living magazine, June 1983. I have been making it for 25 years!!

    3/4 cup sugar
    1/4 cup butter
    l egg
    1/2 cup milk
    2 cups sifted flour
    2 tsp. baking powder
    1 1/2 tsp. lemon zest
    1/2 tsp. salt
    1 1/2 cup fresh blueberries

    Heat oven to 375. Grease and flour a 9 inch square pan.

    In a large bowl, mix together sugar, flour, baking powder, lemon peel, and salt. Fold in blueberries. (I dust them with flour). Spread batter in prepared pan.

    Crumb topping:
    1/2 cup sugar
    1/3 cup flour (sifted)
    1/2 tsp. cinnamon
    1/4 cup soft butter

    Combine crumb topping ingredients and sprinkle over batter. Bake approximately 45 to 50 minutes.

    You may also use frozen berries. Enjoy.

  4. #4

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    I got this recipe from the folks where I pick blueberries.

    Blueberry Sour Cream Cake

    2 cups all purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 cup butter
    1 cup granulated sugar
    3 eggs
    2 teaspoons vanilla extract
    One 16 ounce container dairy sour cream (yogurt works as well)
    2 cups blueberries, divided
    1/2 cup brown sugar

    Preheat over to 350
    Mix flour, soda, baking powder and salt, set aside.

    Beat butter & sugar until fluffy, beat in eggs one at a time, add vanilla. Stir in flour mixture alternately with sour cream or yogurt.
    Fold in 1 cup blueberries. Pour half of batter into a greased & floured 9x13" baking pan. Top with remaining blueberries; sprinkle with brown sugar.
    Pour remaining batter over top.
    Bake about 45-50 minutes or until a wooden pick inserted in center comes out clean. Store leftovers in fridge.

  5. #5
    Super Member bebe's Avatar
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    Thanks for the recipes ladies. I will try them both love blue berries!!!!!

  6. #6

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    bebe since you asked for muffin recipes and we sent you everything except muffin recipes......here is a recipe I hope you like. :wink:
    Some suggestions to this recipe was to use buttermilk instead of regular milk & brown sugar instead of white. Read the reviews before trying the recipe for other suggestions.

    http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

  7. #7
    tarib's Avatar
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    This is a great Blueberry Muffin. I make it all the time, and it is even good for you. It sounds fussy, but it really is not.

    1 cup uncooked oatmeal
    1 cup orange juice
    3/4 cup buttermilk (nonfat)
    3 cups flour
    4 tsp. baking powder
    1 tsp. salt
    1/2 tsp baking soda
    1 cup sugar
    1/4 cup oil
    1 egg beaten
    2 egg whites beaten
    1 Tbl. vanilla
    1/4 tsp. nutmeg
    2 cups blueberries

    stir together oats, orange juice and buttermilk in a large bowl, set aside. Sift together flour, baking powder, salt, baking soda and sugar. Wisk together oil, eggs, vanilla, and nutmeg, stir into oatmeal mixture. Blend in the flour mixture. Fold in the blueberries and mix until just blended. Spoon batter into muffin pans (sprayed with cooking spray) and bake at 400 degrees for @15 minutes. They have a bit of a citrus taste from the orange juice and they are moist and delicious. Makes 24 muffins. only 138 cal. each and 3g. of fat :wink:

    My husbands takes them for his breakfast all the time. I hope you try the recipe and like it.

  8. #8
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    Did you ever find a good recipe? I tried a box mix that was barely sweet and flavorless. I tried a recipe off some blog and I was careful to follow it. It was a total flop. All the blueberries sunk to the bottom and so the bottom of the muffins fall out like mush. It makes me doubt the integrity of bloggers! I found another recipe from the King Arthur's flour site. They talk like they know baking frustration up close and personal so I have the faith to try again.

  9. #9
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    Draining the blueberries well and then dusting them with flour should keep them from sinking to the bottom.

  10. #10
    Super Member ptquilts's Avatar
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    I would like to know why my muffins never come out with "muffin tops" like the ones from bakeries.

  11. #11
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    The best recipe I have ever tried for blueberry muffins is one from the Martha Stewart site. They were so amazingly good they would have rivaled a fancy bakeshop muffin, pretty too. Since a friend and I spent 2hrs. picking these wild huckleberries on an island, I wanted to make sure they were very special.

  12. #12
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    Quote Originally Posted by ptquilts View Post
    I would like to know why my muffins never come out with "muffin tops" like the ones from bakeries.
    I tell you what, that's a good question. The more I try to figure out how to tweak this recipe the more I find I don't know. But here's my take so far. If you use a low protein flour like White Lily (my flour of choice) or a cake flour-which is also low protein, then the batter/dough won't have enough gluten to have the structure to hold a rise and hold all the blueberries. I was very careful not to overmix and develop gluten(???) because all my recipes agreed that would make the muffins tough. Who wants a tough muffin? But they have to have more structure than a cake to hold up the blueberries.

    I read about needing a thicker dough to keep the blueberries up, but I must say I like the other poster's idea of dusting the blueberries with flour. It seems like that would be easier than making a thick dough, and the flour would still thicken it up some. I watched Martha Stewart's video, and her dough was thicker than mine.

    I used the recipe floating around on the internet that calls for a can of sweetened condensed milk, with the juice of half a lemon and 1/4 tsp. of vanilla for extra flavor. They did hold together better after they were cool, and they did taste rich and luscious. I'll try again after my cookies get all eaten, and get a regular all purpose flour and dust my blueberries.
    Last edited by Petalpatsy; 02-01-2014 at 03:51 AM.

  13. #13
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    Quote Originally Posted by ptquilts View Post
    I would like to know why my muffins never come out with "muffin tops" like the ones from bakeries.
    Things to try:
    All ingredients at room temperature.
    Blueberries should be dry-no extra liquid to add to the batter.
    Eggs are cracked in a separate bowl and gently stirred just until yolk and white are mixed.
    Mix liquids separate from the dry ingredients. Add the liquid mixture to the dry mixture but do not overmix, just until eggs are mixed in -about 10 seconds.
    Test using both baking soda and baking powder in the recipe. Baking powder alone may not be enough to rise the muffins.
    Batter should be spoonable, somewhat lumpy and not runny. Adjust flour if needed.
    Fill cool tins almost to the top. Not 2/3 or 3/4, but just below the top.
    Don't let the batter sit for even 1 minute after the last muffin cup is filled. Immediately get the tin in the oven as the baking soda starts to do its thing as soon as the liquids are added to the dry ingredients.
    Oven at 400 degrees before putting muffin tin in the oven. The high heat rises the batter to the top faster.
    Bake about 16-18 min. then check for doneness. There will be spillage over the sides of the tin cups and high domes when baking. And that is the beauty of a muffin.

  14. #14
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    If you mix the batter REALLY good & let sit 20 minutes before spooning into muffin papers they will rise nice & high (In my younger years I owned a Bakery ) Also dust your fruit with flour to keep it from sinking to the bottom .( I only fill my cups 1/2 full & they rise well over the top with a nice peak.)

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