Best 5 Spiced Blueberry Muffins Recipes

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Indulge in a delightful journey of flavors with our Spiced Blueberry Muffins, a symphony of sweet and tangy sensations. These muffins are not just ordinary treats; they are culinary masterpieces that tantalize your taste buds with every bite. Picture perfectly golden muffins, bursting with plump, juicy blueberries and infused with an aromatic blend of spices that dance on your palate. Each muffin is a treasure trove of flavors, offering a delectable balance between the sweetness of the blueberries and the warmth of the spices. Whether you enjoy them as a quick breakfast on-the-go, a satisfying afternoon snack, or a sweet treat after dinner, these muffins are sure to become a beloved favorite. But that's not all! This article also features a collection of muffin recipes that cater to various dietary preferences and taste sensations. From gluten-free and vegan muffins to indulgent chocolate and nutty muffins, there's something for everyone to savor. So, prepare to embark on a culinary adventure and discover the perfect muffin recipe that will tickle your fancy.

Here are our top 5 tried and tested recipes!

SPICED BLUEBERRY MUFFINS



Spiced Blueberry Muffins image

Looking for a delightful bread recipe? Then enjoy these sweet muffins made with Original Bisquick® mix, cinnamon and blueberries.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 9

2 cups Original Bisquick™ mix
2/3 cup milk
1/4 cup butter or margarine, melted
1 egg
1/3 cup sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup fresh or frozen blueberries

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In large bowl, mix all ingredients except blueberries. Gently fold in blueberries. Divide batter evenly among muffin cups.
  • Bake 17 to 20 minutes or until golden brown. Remove from pan to cooling rack. Serve warm, if desired.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 280 mg, Sugar 8 g, TransFat 1 g

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

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

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

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

BLUEBERRY SPICE MUFFINS



Blueberry Spice Muffins image

"These nicely spiced blueberry muffins are a pleasant complement to an informal brunch or as a special treat for breakfast," notes Faye Hintz, a reader from Duarte, California.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1-3/4 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup butter, melted
1-1/4 cups fresh or frozen blueberries
TOPPING:
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries., Fill greased or paper-line muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 172 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

SPICED BLUEBERRY MUFFINS



Spiced Blueberry Muffins image

This recipe is adapted from the one that won Brittany Ayers her first blue ribbon when she was just eight years old. Fresh berries are best for these muffins, but you can also use frozen. Published in Cooking Light Magazine

Provided by Marz7215

Categories     Breads

Time 35m

Yield 14 muffins, 14 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups blueberries (fresh or frozen)
1 tablespoon all-purpose flour
1/3 cup butter, softened
1 (8 ounce) package fat free cream cheese, softened
1/2 cup 2% low-fat milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 tablespoons sugar

Steps:

  • Preheat oven to 425°.
  • Lightly spoon 2 cups of flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture.
  • Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat.
  • Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture.
  • Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 1/2 tablespoons sugar evenly over batter. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.

Nutrition Facts : Calories 193.4, Fat 5.7, SaturatedFat 3.3, Cholesterol 43.8, Sodium 294.4, Carbohydrate 30.1, Fiber 0.9, Sugar 14.3, Protein 5.6

SPICED CARROT MUFFINS



Spiced Carrot Muffins image

These can be a quick breakfast treat or a mid-afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

Steps:

  • Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  • In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
  • Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  • Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Tips:

  • For the best results, use fresh blueberries. Frozen blueberries can also be used, but they should be thawed and drained before being added to the batter.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • Be sure to not overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins until a toothpick inserted into the center comes out clean.

Conclusion:

These spiced blueberry muffins are a delicious and easy-to-make breakfast treat. They are perfect for busy mornings or for a special brunch. The muffins are moist and flavorful, with a perfect balance of sweetness and spice. The blueberries add a pop of color and flavor, and the streusel topping adds a delicious crunch. These muffins are sure to be a hit with everyone who tries them!

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