Best 4 Blueberry Or Cherry Muffins Recipes
Indulge in the delightful aroma of freshly baked muffins, bursting with juicy blueberries or sweet cherries. These delectable treats are perfect for breakfast, brunch, or as an afternoon snack. With two irresistible recipes to choose from, you can create classic blueberry muffins or indulge in the vibrant flavors of cherry muffins. Both recipes offer easy-to-follow instructions and simple ingredients, ensuring a delightful baking experience for home cooks of all skill levels. Prepare to tantalize your taste buds with these delectable muffins, perfect for any occasion.
Here are our top 4 tried and tested recipes!
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
BEST OF THE BEST BLUEBERRY MUFFINS
Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!
Provided by AUNTLYNNIE
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
- In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
- Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g
BLUEBERRY OR CHERRY MUFFINS
These Passover muffins are great for snacking or for breakfast. They can be made ahead of time and stored in the freezer. I've made the mini-muffins and was able to get 35 muffins from a batch. The mini-muffins do not rise too much while cooking. I also did not put on the topping as I made them for breakfast. This recipe is from the 'I Can't Believe It's Kosher' cookbook.
Provided by Ducky
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cream margarine and 1 scant cup of sugar.
- Add eggs, one at a time, beating after each one.
- Add vanilla, matzo cake meal, salt and potato starch.
- Fold in blueberries or cherries.
- Spoon/pour into muffin pan with paper fillers.
- If desired, top with 1/2 cup of sugar mixed with cinnamon or lemon rind.
- Bake for 45 minutes.
- Note: mini-muffins can also be made from this batter.
- The baking time is 15-20 minutes.
Nutrition Facts : Calories 174.2, Fat 6.4, SaturatedFat 1.3, Cholesterol 52.9, Sodium 128.4, Carbohydrate 27.7, Fiber 0.7, Sugar 20.7, Protein 2.4
Tips:
- For a sweeter muffin, use ripe blueberries or cherries. If using frozen fruit, thaw and drain before using.
- To make sure the muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
- Let the muffins cool for a few minutes before serving. This will help them to hold their shape.
- For a special treat, top the muffins with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
These blueberry or cherry muffins are a delicious and easy-to-make breakfast or snack. They're perfect for a busy morning or a lazy weekend brunch. With their sweet and juicy fruit filling, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying treat, give these muffins a try. You won't be disappointed!
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