Thursday, September 8, 2011

Blueberry Muffins

A quick and simple recipe which, for posting, I reconfigured somewhat to allow for the heaping cups and tsp I tend to use. Hope you enjoy these as much as we have over the years.

Ingredients:

  • 2 1/4 cups flour
  • 2 Tbsp baking powder
  • 3/4 tsp soda
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cups buttermilk
  • 6 Tbsp oil
  • 1 - 1/1/2 cups blueberries. (fresh or frozen)

Method:
  1. Pre-heat oven to 400 F. Prepare 1 dozen muffin cups by greasing and flouring, or use paper liners.
  2. In a bowl or 4 cup measuring cup, stir together dry ingredients. Set aside.
  3. In mixing bowl, beat together egg, oil and buttermilk.
  4. Add dry ingredients to wet, stirring gently just until mixed.
  5. Stir in blueberries and scoop batter into muffin tins. Sprinkle lightly with sugar if desired.
  6. Bake at 400 F for about 25 minutes.

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27 comments:

  1. Bluberry muffins are my favourite..... have a nice day, hugs, Flavia

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  2. I will definitely be making some of these. My hubby and daughter are big blueberry muffin fans. This recipe sounds sounds so simple and delicious.
    Hugs,
    AMY

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  3. For asthetic reasons, I have some times tried to put course sugar (sugar in the raw)on top of my muffins so that they look like the Tim Hortons muffins. But usually the sugar just melts into the muffin. Any suggestions on that? I see your sprinkling of regular sugar mostly remained on top, without melting into the muffin.

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  4. I am a huge muffin fan! And Blueberry are one of my favorite. Nothing says have a great day like a warm muffin in the morning!

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  5. I will definitely try these. I was sent to your blog by Granny Annie - who noticed I posted about blueberries today. :)

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  6. Yum!! I have a big box of frozen blueberries in the freezer so I can enjoy recipes like this one all winter! Thanks Anneliese <3

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  7. I smiled when I read about your "heaping" measurement - all of my mom's recipes were written with "heaping" or "scant" measurements and she was a fantastic cook - much like you I believe! Your muffins look delish!

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  8. Lorrie,I think that if your muffin mixture is too runny, the sugar will melt into it. The batter should be soft, but still firm. I hope that helps. So, for this recipe, if the flour is different or humididty is high, use less buttermilk. I use unbleached flour for everything that calls for white flour.

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  9. That is one mouth watering photograph!!!

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  10. these look so good! My kids are going to love you in the morning:)

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  11. I love blueberry muffins! What can I use instead of buttermilk ? Thank you for sharing the recipe - can't wait to make them.

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  12. Janet,many people just add a Tbsp of vinegar to a cup of milk, and it works, but I still like the real thing.
    The combination of the buttermilk with the soda helps in the rise and fluffy texture you want in biscuit,scones, soda breads, pancakes, waffles, muffins, and cakes. It is also a good marinade. Contrary to its fat sounding name, it is low in fat and a source of probiotics and calcium.
    So I hightly encourage buttermilk as a staple in the fridge, but if I do not have buttermilk, I would use a mixture of half plain yogurt and half milk.
    You probably did not need a buttermilk lesson, but I am writing this for other readers as well... as the question comes up quite often. Hope this is helpful.

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  13. I'm sad to say that I made these muffins this morning but found them to be rather bland - is the sugar quantity correct? They looked great but tasted blah.

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  14. Anonymous.
    The sugar quantity is correct, but if like them sweeter, you can certainly add more.
    I took them to the neighbors across the street and they called to say they are the best blueberry muffins they have ever had... so you just never know.

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  15. Thank you for the buttermilk lesson - greatly appreciated! I just wanted to know if there would be a difference if I used regular milk instead of buttermilk as I normally don't bye buttermilk. I like the idea of using 1/2 yogourt and 1/2 milk. The photo looks so yummy! Thank you again.

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  16. Thank you for the buttermilk lesson! I always learn something new from this website. I cannot wait to bake these!

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  17. Oh my goodness, I found this yesterday and already started making them this morning. I stopped part way through to see if I could ask you if it really is 2 Tbsp (and not tsp) of baking powder? I just didn't want to mess it up, if it was a typo...? I'm sort of timid about baking powder because once I used Tbsp when the recipe actually said tsp and the bread wasn't good as a result. Can't wait to bake these...Your photos are gorgeous!

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  18. Jane... sorry, I just got this now... and so I hope they are baked and turned out well. The original recipe said 3 tsp... but since I usually round my spoon fulls... I declared it two Tbsp by the time all is said and done.

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  19. Hi Anneliese,
    Thank you for your email. You're right, I couldn't wait so I made them exactly as you instructed and they are delicious! I'm having one now, with coffee, for breakfast. Thank you for your wonderful recipes.
    Sincerely,
    JAne

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  20. Hi,

    Want to try making these but wondering what the soda is in the recipe? Is that baking soda?

    thanks,
    RC

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  21. I just made the muffins, I used wild blueberries that are in season. I also added a bit of vanilla. The are in the oven right now and smell wonderful. Thanks for a great recipe.

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  22. i made this recipe, still in the oven, but the batter turned very blue, what did i do wrong? It is my first real try with blueberry muffins, so I am excited to see how this turns out.

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  23. The batter can turn blue if the blueberries were partly thawed (from frozen) or the batter was mixed too much after adding the blueberries. They need to be fresh, or completely frozen and barely mixed in. The muffins will still taste good even if the blueberries lost some of their color in the batter.

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    Replies
    1. Thanks. They didn't look as blue cooked but definitely didn't look anything like your photo.

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