Blueberry Buttermilk Muffins

shared by Patty H. (These were awesome! They were light and puffy, probably 1,500 calories each; not really but they tasted that good.  I used real buttermilk. I made this as posted below.  The next time I might try reducing the sugar to 1/2 cup.)

Ingredients

2 1⁄2 cups flour

1 1⁄2 teaspoons baking powder

1⁄2 teaspoon baking soda

3⁄4 cup sugar

1⁄4 teaspoon salt

2 eggs, beaten

1 cup buttermilk

4 ounces butter or 1⁄2 cup oil

1 1⁄2 cups blueberries

1 teaspoon vanilla

Directions

1.     Sift dry ingredients together in a large bowl.

2.     In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.

3.     Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.

4.     Fold in blueberries.

5.     Spoon batter into greased muffin cups and bake till golden brown.

6.     Bake at 400 F for 20 -30 minutes.

Lemon Blueberry Muffins

shared by Patty H.  (the lemon juice gives these muffins a great flavor)

Ingredients:
1 3/4 cups flour
1/2 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. grated lemon zest (I didn't use this)
1 egg
3/4 cup milk
1 T. lemon juice
1/3 cup vegetable oil
1 cup blueberries

Directions:

1. Preheat oven to 350
2. Grease 12 muffin tins
3. Bake for 20-22 minutes

Apple Raisin Muffins

shared by Patty H. (these were moist and very tasty)

Ingredients

    1-1/2 cups all-purpose flour

    1/2 cup sugar

    2 teaspoons baking powder

    1 teaspoon ground cinnamon

    1/2 teaspoon salt

    1 egg

    1/2 cup fat-free milk

    1/4 cup canola oil

    1 cup chopped peeled tart apple

    1/4 cup raisins

   

CRUMB TOPPING:

    2 tablespoons all-purpose flour

    2 tablespoons quick-cooking oats

    2 tablespoons brown sugar

    1 teaspoon ground cinnamon

    1 tablespoon cold butter

Directions

1.     In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.

2.     Combine the egg, milk and oil; stir into dry ingredients just until moistened.

3.     Fold in the apple and raisins.

4.     Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.

5.     For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.

6.     Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

(note:  I used 2% milk and a regular apple for the muffins and old-fashioned oats in the topping and they turned out fine)

Awesome Blueberry Muffins

shared by Patty H. (moist and delicious)

Ingredients

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
heavy pinch of salt
dash of nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain yogurt
2 cups fresh blueberries (I used frozen)
capful of vanilla extract
cooking spray or softened butter, for muffin tins

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
3. In another large bowl whisk together sugar, oil, capful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
4. Add blueberries and stir 3 times.
5. Add mixture to well-buttered muffin pans.
6. Bake 20 to 25 minutes and allow to cool completely.