Recipes

[hovis]

Anybody have a real good blueberry muffin recipe. I haven't made them in years. But when I did I used a box mix. I'm in the mood for comfort food. It is 0 here today and that would hit the spot. I do happened to blueberries in the fridge. Thanks.

[Scooby Doo]

Supreme Blueberry Muffins

1 3/4 c flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup sugar (i use 3/4 cup)

1/2 cup buttermilk

7 Tab vegetable oil

1 beaten egg

2 Tab sour cream

1 1/2 cups blueberries

Mix together and then  fold in the blueberries.  Bake at 350 for 25 min.

Another that I use:

2 cups flour

1 Tab baking powder

1/2 tea salt

1 beaten egg

1 cup sugar

4 Tab melted butter

1 1/4 c sour cream

1 1/2 c blueberries

Bake at 350 for 25 min

[hari]

I could go for some right now.   Anyone who grew up in Boston or New England before the 90s is very fond of Jordan Marsh blueberry muffins.  Jordan's was a famous department store and had a bakery that sold the muffins.  If you google jordan marsh blueberry muffins, you will find a few versions of the recipe.  The most comprehensive one is at a website called afamilyfeast.com.  I hope your muffins are delicious!!!

[Nightowlz]

I have posted this before but thought I would post it again. Muffins of all kinds from Taste of Home. I mix up a batch of the mix & put in 4 ziplock bags in the freezer. When I want to make muffins I just have to add the other ingredients. 

All-Star Muffin Mix

Ingredients

• 8 cups all-purpose flour
• 3 cups sugar
• 3 tablespoons baking powder
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 
  ADDITIONAL INGREDIENTS:
• 1 egg
• 1 cup 2% milk  
• 1/2 cup butter, melted
• 
  FOR BANANA MUFFINS:
• 1 cup mashed ripe bananas (about 2 medium)
• 
  FOR BLUEBERRY MUFFINS:
• 1 cup fresh orfrozen blueberries
• 
  FOR CRANBERRY-PECAN MUFFINS:
• 1 cup chopped fresh orfrozen cranberries
• 1/2 cup chopped pecans
• 3 tablespoons sugar
• 
  FOR APRICOT-CHERRY MUFFINS:
• 1/2 cup chopped dried apricots
• 1/2 cup dried cherries
• 
  FOR CAPPUCCINO MUFFINS:
• 1 cup miniature semisweet chocolate chips
• 2 teaspoons instant coffee granules
• 
  FOR CARROT-RAISIN MUFFINS:
• 3/4 cup shredded carrots
• 1/3 cup golden raisins
• 
  FOR APPLE-CHEESE MUFFINS:
• 1/2 cup shredded peeled apple
• 1/2 cup shredded Colby-Monterey Jack cheese
• 
  FOR RHUBARB-ORANGE MUFFINS:
• 3/4 cup diced fresh or frozen rhubarb
• 1/3 cup orange marmalade

Directions

• In a large bowl, combine the first six ingredients. Store in airtight
• container in a cool dry place or in the freezer for up to 6 months.
• Yield: 4 batches (11 cups).
• To prepare plain muffins:
• Place 2-3/4 cups muffin mix in a large bowl.
• Whisk egg, milk and butter; stir into dry ingredients just until moistened.
• Fill paper-lined muffin cups three-fourths full.
• Bake at 400° for 18-21 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing to a wire rack.
• Serve warm.
• To prepare Banana Muffins:
• Place 2-3/4 cups muffin mix in a large bowl.
• Whisk the egg, milk, butter and bananas; stir into dry ingredients just until moistened.
• Fill muffin cups and bake as directed for plain muffins.
• To prepare Blueberry Muffins:
• Place 2-3/4 cups muffin mix in a large bowl.
• Whisk the egg, milk and butter; stir into dry ingredients just until moistened.
• Fold in blueberries. Fill muffin cups and bake as directed for plain muffins.
• To prepare Cranberry-Pecan Muffins:
• In a large bowl, combine 2-3/4 cups muffin mix, cranberries, pecans and sugar.
• Whisk the egg, milk and butter; stir into dry ingredients just until moistened.
• Fill muffin cups and bake as directed for plain muffins.
• To prepare Apricot-Cherry Muffins:
• In a large bowl, combine 2-3/4 cups muffin mix, apricots and cherries.
• Whisk the egg, milk and butter; stir into dry ingredients just until moistened.
• Fill muffin cups and bake as directed for plain muffins.
• To prepare Cappuccino Muffins:
• In a large bowl, combine 2-3/4 cups muffin mix, chocolate chips and coffee granules.
• Whisk the egg, milk and butter; stir into dry ingredients just until moistened.
• Fill muffin cups and bake as directed for plain muffins.
• To prepare Carrot-Raisin Muffins:
• In a large bowl, combine 2-3/4 cups muffin mix, carrots and raisins.
• Whisk the egg, milk and butter; stir into dry ingredients just until moistened.
• Fill muffin cups and bake as directed for plain muffins.
• To prepare Apple-Cheese Muffins:
• In a large bowl, combine 2-3/4 cups muffin mix, apple and cheese.
• Whisk the egg, milk and butter; stir into dry ingredients just until moistened.
• Fill muffin cups and bake as directed for plain muffins.
• To prepare Rhubarb-Orange Muffins:
• In a large bowl, combine 2-3/4 cups muffin mix, rhubarb and marmalade.
• Whisk the egg, milk and butter; stir into dry ingredients just until moistened.
• Fill muffin cups and bake as directed for plain muffins.
• Yield: 1 dozen per batch.

Nutrition Facts: 1 plain muffin equals 208 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 244 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

[ECBG]

I haven't had a muffin in forever!  Yum!  Now my driveway is thickly covered in snow!

[Harpa]

Here's another idea...basic Betty Crocker, but w/ a twist or two:

wet:

1 egg

1 cup heavy cream (twist)

1/4 cup vegetable oil

vanilla & almond extract (twist)

dry:

1 1/2 cups all-purpose flour

1/2 cup sugar

2 tsps. baking powder

1/2 tsp. salt

grated nutmeg (twist)

fresh blueberries, coated lightly w/ flour and a bit of sugar

Hand whisk wet together; add the dry, just until combined.

Add blueberries. (I usually fold in the blueberries w/ a rounded butter knife, since the batter is a little dense and I don't want to crush the berries.)

Bake in pre-heated 375 degrees oven for 22 minutes.

Yields: 12 or so regular size muffins

Sometimes I sprinkle a little sugar on top before baking.

[twinkies]

Those were the best ! Everyone from Boston knows about those wonderful muffins!

cathy from ma

[twinkies]

awesome post!!!

cathy from ma