Best 6 Prize Winning Blueberry Muffins Recipes
Indulge in the delightful symphony of flavors with our irresistible blueberry muffins, crowned as prize winners for their exceptional taste and texture. Treat your taste buds to a burst of juicy blueberries enveloped in a moist, tender crumb that melts in your mouth. Perfect for breakfast, brunch, or a sweet afternoon treat, these muffins are a delightful addition to any occasion. Discover the secrets behind their award-winning status with our carefully curated collection of recipes, each offering unique variations to tantalize your taste buds. From classic blueberry muffins bursting with fresh berries to decadent streusel-topped delights and gluten-free options for those with dietary restrictions, our recipes cater to every palate. Embark on a culinary journey and elevate your muffin-making skills to new heights, creating unforgettable moments with every bite.
**Recipes:**
1. **Classic Blueberry Muffins**: Experience the timeless charm of classic blueberry muffins, featuring a tender crumb studded with plump blueberries. This recipe is a true crowd-pleaser, capturing the essence of simplicity and homemade goodness.
2. **Streusel-Topped Blueberry Muffins**: Elevate your muffin game with a golden streusel topping that adds a delightful crunch to the soft and fluffy muffin base. This recipe is perfect for those who love a combination of textures and flavors.
3. **Lemon Blueberry Muffins**: Introduce a burst of citrusy brightness to your muffins with the addition of fresh lemon zest and juice. This recipe creates a perfectly balanced muffin that is both sweet and tangy.
4. **Gluten-Free Blueberry Muffins**: Enjoy the deliciousness of blueberry muffins without compromising on texture or flavor. This gluten-free recipe uses alternative flours to create a tender and satisfying muffin that is perfect for those with gluten sensitivities or celiac disease.
5. **Double Blueberry Muffins**: Double the blueberry bliss with this recipe that incorporates both fresh and dried blueberries. The combination of textures and flavors creates a muffin that is bursting with blueberry goodness.
6. **Blueberry Banana Muffins**: Create a wholesome and nutritious muffin by combining blueberries and bananas. This recipe offers a moist and flavorful muffin that is packed with antioxidants and fiber.
7. **Blueberry Chocolate Chip Muffins**: Indulge in the ultimate combination of sweet and chocolatey flavors with this recipe. The addition of chocolate chips elevates the classic blueberry muffin to a new level of decadence.
8. **Blueberry Cheesecake Muffins**: Experience the best of both worlds with these delightful muffins that combine the flavors of blueberry muffins and cheesecake. A creamy cheesecake filling swirled into the muffin batter creates a rich and indulgent treat.
9. **Blueberry Zucchini Muffins**: Add a healthy twist to your muffins with the addition of grated zucchini. This recipe creates a moist and flavorful muffin that is packed with vegetables, making it a great way to sneak in some extra nutrition.
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
JORDAN MARSH'S BLUEBERRY MUFFINS
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Provided by Marian Burros
Categories breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams
AWARD WINNING BLUEBERRY MUFFINS
Provided by Ally @ cravethegood.com
Number Of Ingredients 11
Steps:
- Preheat oven to 375f, and prepare a muffin tin with paper liners.
- Cream butter and sugar until fluffy, then add eggs one at at time, beating well after each egg. Add the vanilla and beat until well incorporated.
- Combine dry ingredients and mix into the wet alternately with the milk.
- Fold in berries. Scoop mixture into muffin liners until they are 3/4 full.
- Mix the remaining 3 tsp sugar and 1 tsp butter together to make a paste and crumble the paste over the tops of the muffins for an extra crispy treat.
- Bake at 375f for 30-35 minutes.
PRIZE-WINNING BLUEBERRY MUFFINS
Steps:
- Heat oven to 375°F. Grease or place paper baking cups into muffin pan cups; set aside.
- Combine 1/2 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, lemon juice, 1 teaspoon lemon zest and egg. Continue beating, scraping bowl often, until well mixed.
- Combine flour and baking soda in another bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in blueberries. Spoon evenly into prepared muffin pan cups.
- Combine 1 tablespoon sugar and 1/2 teaspoon lemon zest in bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 17-19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.
Nutrition Facts : Calories 180 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 150 milligrams, Carbohydrate 25 grams, Fiber 1 grams, Sugar grams, Protein 3 grams
BEST-EVER BLUEBERRY MUFFINS
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
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.
BLUEBERRY MUFFINS
Provided by Ina Garten
Time 40m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- Bake the muffins for 20 to 25 minutes, until golden brown.
Tips:
Conclusion:
These prize-winning blueberry muffins are a delicious and easy-to-make treat. With their moist and fluffy texture, sweet and tangy flavor, and abundance of plump blueberries, they're sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast or snack, give this recipe a try. You won't be disappointed.
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