Time 30m Yield 6 muffins. Number Of Ingredients 9 Steps:
In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield 12 Number Of Ingredients 9 Steps:
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Time 45m Yield 12 Number Of Ingredients 9 Steps:
Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Time 35m Yield 12 muffins Number Of Ingredients 10 Steps:
Preheat oven to 400F; line twelve muffin cups with paper liners. Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs. Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries). Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes. Variation: You can use raspberries instead of blueberries.
Time 45m Yield 12 muffins, 12 serving(s) Number Of Ingredients 8 Steps:
In a large bowl combine flour, sugar, baking powder and salt. Stir in blueberries until coated with flour. put eggs in 4 cup glas measuring cup and add enough milk to measure 2 cups. add oil and whisk until blended. Make well in center of flour mixture and pour milk mixture. with large spatula, gently fold dry ingredients into wet ingredients just until moistened. Spoon into greased muffin pan. 400F for 30 minutes or until tops are firm to the touch.
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.
