Best 3 Best Ever Blueberry Muffins Recipes

**Indulge in the Blueberry Muffin Symphony: A Medley of Delectable Treats**

Blueberry muffins, a timeless classic, are elevated to new heights in this culinary symphony of four extraordinary recipes. From the traditional rendition bursting with plump blueberries to the indulgent cream cheese-swirled masterpiece, each recipe promises a unique flavor odyssey. The gluten-free and vegan options cater to dietary preferences, ensuring everyone can partake in the blueberry muffin extravaganza. Dive into the heart of these recipes and emerge with a symphony of blueberry muffins that will tantalize taste buds and create lasting memories.

Let's cook with our recipes!

BEST-EVER BLUEBERRY MUFFINS

Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

Ingredients

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

BEST VEGAN BLUEBERRY MUFFINS EVER!

BEST Vegan Blueberry Muffins Ever! image

Make and share this BEST Vegan Blueberry Muffins Ever! recipe from Food.com.

Provided by thatchefisonly13

Categories Breakfast

Time 40m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup all-purpose flour (2x)
1/4 cup coconut sugar
1/4 cup unbleached cane sugar
1/4 cup lavender sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 small bananas
1/3 cup sunflower oil
1/3 cup coconut milk
1 cup blueberries (frozen or fresh)

Steps:

Preheat over to 400°F.
Add all of the dry ingredients into a large bowl.
Add the wet ingredients to the same bowl as the dry ingredients.
In a separate bowl, mash the two bananas into a paste.
After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.)
Add in the blueberries with your hands to make sure they're distrubeted evenly.
Line a cupcake tin, and fill each liner about 2/3 of the way.
Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD).
Bake for 25 minutes and enjoy!:D.

BEST-EVER BLUEBERRY MUFFINS

Best-Ever Blueberry Muffins image

Modified from BH&G's Homemade Bread Cookbook. Tip: if you don't have whole milk on hand, mix your low-fat milk with a pat of melted butter. It helps preserve the fat ratio in the recipe and keeps the muffins from being dry.

Provided by heidi

Categories Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 large egg, well beaten
3/4 cup whole milk
1/3 cup vegetable oil
1 cup blueberries (thaw & drain if using frozen)
3 tablespoons sugar
1 teaspoon grated lemon peel
1/4 cup butter, melted
1/4 cup sugar

Steps:

Preheat oven to 400 degrees F.
Stir thoroughly first 5 ingredients. Make well in center.
Combine egg, milk, and oil; add all at once to dry mixture. Stir just till moistened.
Combine blueberries, 4 tablespoons sugar, and lemon peel and fold into batter.
Fill well-greased muffin pans or paper-lined muffin pans 2/3 full.
Bake 20 to 25 minutes.
While muffins are warm, dip tops in melted butter and then in sugar (can alternately dust with powdered sugar).

Tips for Making the Best Blueberry Muffins:

Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, do not thaw them before using.
Gently fold the blueberries into the batter: Do not overmix the batter, as this will result in tough muffins. Use a spatula to gently fold the blueberries into the batter until just combined.
Fill the muffin cups only ⅔ full: This will allow the muffins to rise properly and prevent them from overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes. Do not overbake the muffins, as this will make them dry.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely: This will help prevent the muffins from sticking to the pan.

Conclusion:

These blueberry muffins are the perfect grab-and-go breakfast or snack. They are moist, fluffy, and bursting with blueberries. With their simple ingredients and easy-to-follow instructions, these muffins are sure to become a family favorite. Whether you are a seasoned baker or a beginner in the kitchen, you will love this recipe.