Best 5 Shirleys Plain Or Blueberry Muffins Recipes
Indulge in the delightful aroma of freshly baked muffins, a classic treat that brings warmth and comfort to any occasion. Our collection of Shirley's Plain or Blueberry Muffins offers two irresistible variations that cater to every taste preference. Whether you prefer the simplicity of plain muffins or the burst of juicy blueberries, these recipes promise a delicious experience.
In the plain muffin recipe, simple ingredients come together to create a tender and fluffy muffin with a golden-brown crust. With just a few pantry staples like flour, sugar, baking powder, and eggs, you can whip up a batch of these classic muffins that are perfect for breakfast, brunch, or a sweet afternoon snack.
For those who love the vibrant flavor of blueberries, the blueberry muffin recipe takes the classic muffin to a whole new level. Bursting with plump, juicy blueberries in every bite, these muffins offer a delightful balance of sweetness and tartness. Using fresh or frozen blueberries, you can create a batch of these blueberry muffins that will disappear quickly from your kitchen counter.
Both recipes are easy to follow and require minimal effort, making them perfect for bakers of all skill levels. Whether you're a seasoned muffin-maker or just starting out, these recipes will guide you through the process of creating delicious, bakery-style muffins in the comfort of your own home.
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
EASY BLUEBERRY MUFFINS I
These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.
Provided by SKEHLER
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
- Bake for 20 minutes. Serve hot.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g
SHIRLEY'S PLAIN OR BLUEBERRY MUFFINS
Muffins don't come any better than these :) If you want to make regular muffins, you can leave out the blueberries and just decrease the sugar, as stated in the recipe. Don't be afraid to use blackberries, raspberries, or strawberries for a change instead of blueberries too... No kiddin' these are GREAT! I love mine with a nice hot cup of cocoa... YUM!
Provided by Lindas Busy Kitchen
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Mix together first 4 ingredients.
- Cut in shortening, and mix well.
- Add the eggs and milk; mix well.
- Fold in blueberries, or any other fruit you want to use.
- Grease muffin tin.
- Bake at 400°F for 20 minutes.
Nutrition Facts : Calories 149.3, Fat 5.6, SaturatedFat 1.7, Cholesterol 18.4, Sodium 204, Carbohydrate 21.3, Fiber 0.6, Sugar 4.2, Protein 3.3
BLUEBERRY MUFFINS
These blueberry muffins are buttery, soft, and moist. For that bakery style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you'll appreciate this easy breakfast recipe.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
- Mix all of the topping ingredients together. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
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.
Tips:
- Use fresh, ripe blueberries for the best flavor and texture.
- Gently fold the blueberries into the batter to prevent them from breaking.
- For a more moist muffin, use buttermilk or sour cream instead of milk.
- Fill the muffin cups only 2/3 full to allow for rising.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
- Serve the muffins warm or at room temperature.
Conclusion:
Whether you prefer plain or blueberry muffins, this recipe is sure to please. With its simple ingredients and easy-to-follow instructions, it's a great choice for beginner bakers and experienced cooks alike. So next time you're in the mood for a homemade muffin, give this recipe a try.
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