Best 3 Double Blueberry Muffins Recipes
Indulge in a delightful culinary journey with our Double Blueberry Muffins, a symphony of flavors that will tantalize your taste buds. These muffins are a perfect blend of sweet and tangy, with a moist and fluffy texture that will make your heart sing. Bursting with the goodness of fresh blueberries, these muffins offer a delightful burst of flavor in every bite. Treat yourself to a delightful breakfast, brunch, or afternoon snack with these Double Blueberry Muffins, a true testament to the art of baking.
**Recipe 1: Classic Double Blueberry Muffins**
This classic recipe is a timeless favorite, loved by generations for its simplicity and deliciousness. With a few pantry staples and fresh blueberries, you can whip up a batch of these muffins in no time. The tender crumb and juicy blueberries will make these muffins disappear in a flash.
**Recipe 2: Double Blueberry Muffins with Sour Cream**
For those who love their muffins extra moist and flavorful, this recipe incorporates sour cream into the batter. The sour cream adds a delightful tanginess and richness that takes these muffins to the next level. Indulge in the perfect balance of sweetness and tartness with every bite.
**Recipe 3: Double Blueberry Muffins with Lemon Glaze**
Elevate your muffin experience with a zesty lemon glaze that adds a pop of brightness and flavor. This glaze complements the sweetness of the blueberries perfectly, creating a taste sensation that will leave you craving more. The combination of tangy lemon and juicy blueberries is sure to become a new favorite.
**Recipe 4: Gluten-Free Double Blueberry Muffins**
For those with gluten sensitivities or preferences, this recipe offers a delicious gluten-free alternative without compromising on taste or texture. Using a blend of gluten-free flours, these muffins are just as light and fluffy as their traditional counterparts. Enjoy the goodness of blueberries without any gluten worries.
**Recipe 5: Vegan Double Blueberry Muffins**
Catering to the vegan lifestyle, this recipe transforms the classic Double Blueberry Muffins into a plant-based delight. With simple substitutions, such as using almond milk and flax eggs, these muffins are just as moist and flavorful as the original. Indulge in a guilt-free treat that satisfies your sweet cravings while adhering to your dietary preferences.
DOUBLE BLUEBERRY MUFFINS
Provided by Food Network
Categories dessert
Time 1h16m
Yield about 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
- With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
DOUBLE BLUEBERRY MUFFINS
Blueberries are mashed for the batter to create a beautiful purple interior and also added whole so that every bite is juicy and sweet. Yellow cornmeal adds a subtle crunch, and a sprinkling of sugar before baking gives the muffins an alluring sheen.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
- In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
- Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
DOUBLE BLUEBERRY MUFFINS
Courtesy from Martha Stewart's Living magazine. This recipe is packed with blueberries, and interesting enough part of the blueberries are mashed into the batter. Has a hint of lemon. A recipe that must be tried!
Provided by Marz7215
Categories Breakfast
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
- In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
- Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
Tips:
- Choose ripe, sweet blueberries: This will ensure that your muffins are bursting with blueberry flavor.
- Use a muffin pan with a nonstick coating or line it with paper liners: This will help to prevent the muffins from sticking and make them easier to remove from the pan.
- Fill the muffin cups only 2/3 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 will ensure that the muffins are cooked through.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely: This will help to prevent the muffins from falling apart.
Conclusion:
These double blueberry muffins are a delicious and easy-to-make breakfast treat. With their moist, fluffy texture and bursting blueberry flavor, they're sure to be a hit with everyone. Whether you're enjoying them for breakfast, lunch, or a snack, these muffins are sure to satisfy your sweet tooth.
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