How To make Buttermilk Bran& Blueberry Muffins

Easy Blueberry Muffins Recipe

Easy Blueberry Muffins Recipe
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Easy, delicious blueberry muffins. You'll love this simply recipe that takes just minutes.
No fail and easy. - That's it !

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#recipe #muffins #blueberries

Raisin Bran Muffins: Awesome Twist on the Classic Raisin Bran Muffin

Raisin Bran Muffins: Awesome Twist on the Classic Raisin Bran Muffin
This raisin bran muffin recipe is my most popular recipe ever developed.
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These delicious raisin bran muffins are a healthy baking recipe that is loved by both adults and kids. I take the classic raisin bran muffin recipe and add a twist plus I give you three secrets to make these the most awesome raisin bran muffins you’ve ever tasted.

If you are looking for an easy homemade muffin recipe look no further.

OTHER DELICIOUS BAKING RECIPES:
Rhubarb Compote (ridiculously easy & delicious):
No Knead Homemade Bread:
Vegetarian Quiche Recipe:

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Blueberry Almond Buttermilk Bran & Wheat Germ Muffins w/ Crumble Topping

Not your standard bran muffins. These are full of flavor and goodness.

Blueberry Muffins

Try these delightful Blueberry Muffins for an on the go recipe, or eat them as an afternoon snack!

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FULL RECIPE:

Blueberry Muffins

Prep Time: 25 MINUTES
Time to Table: 1 HOUR
Serves: 18

Ingredients
2 1/2 cups flour, divided
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup Daisy Sour Cream
1/4 cup 2% milk
1/2 cup melted butter
2 eggs, beaten
1 1/2 cups frozen blueberries, unthawed
1/4 cup cold butter
1/2 cup quick oatmeal
1/4 cup brown sugar
2 tablespoons cinnamon
2 teaspoons sparkling sugar

Directions
Preheat the oven to 400 degrees. Batter: Beat 2 cups flour, sugar, baking powder, salt, nutmeg, sour cream, milk, 1/2 cup melted butter, and eggs until thoroughly mixed. Fold in blueberries. Pour into muffin tins. Crumb Topping: Cut the ¼ cup cold butter into small cubes. Mix the oatmeal, 1/2 cup flour, brown sugar, cinnamon and cubed cold butter together with pie cutter until it forms small pebbles. Sprinkle the topping mixture on top of the batter in each muffin tin. Sprinkle each with sparkling sugar. Bake the muffins for 25-35 minutes. Serve hot. *Optional: use two butter knives to form topping, if a pie cutter is unavailable.

Amazing Bran Muffins Recipe

This Bran Muffins recipe is an easy and delicious breakfast or grab-and-go snack! These muffins are full of fiber and are so soft, moist, and flavorful! You won’t be able to stop at just one when you try these tender muffins. Since they're so easy to make it's a recipe I love to whip up with my kids. These homemade muffins are a great breakfast treat and my boys love them in their lunchbox! By the way, you can totally add raisins, nuts, blueberries, or any of your favorites to make this recipe your own.

RECIPE:

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How to Make Blueberry Streusel Muffins! | LIVESTREAM w/ Anna Olson

Recipe below! I love a blueberry muffin that makes you imagine an exclamation mark after the word ‘blueberry’ when you take the first bite! To maximize the blueberry flavour, I use a combination of fresh blueberries and dried blueberries, and a fluffy batter with a hint of lemon absorbs the blueberry aromas as the muffins bake.

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Makes 12 Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes

The muffins will keep in an airtight container for up to 3 days or can be frozen for up to 3 months.

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• Ingredients •

1 ¾ cups (262 g) all-purpose flour
½ cup + 1 Tbsp (112 g) granulated sugar, divided
2 tsp finely grated lemon zest
2 tsp baking powder
¼ tsp fine salt
¼ tsp ground nutmeg
½ cup (115 g) unsalted butter, melted (still warm is OK)
½ tsp ground cinnamon
2/3 cup (160 mL) 2% milk, at room temperature
2 large eggs, at room temperature
½ tsp vanilla extract
1 ½ cups (190 g) fresh blueberries
½ cup (75 g) dried blueberries

Note: Fresh blueberries are easier to work with when baking blueberry muffins, but sometimes frozen are closest at hand. You can replace the fresh blueberries with frozen berries, but add them still-frozen and after tossing them with 2 Tbsp (18 g) all-purpose flour to help prevent the berries from streaking the batter.

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• Directions •
1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners

2. Whisk the flour, ½ cup (100 g) of the sugar, lemon zest, baking powder, salt and nutmeg together in a mixing bowl. Stir in the melted butter and blend until the mixture is an even crumbly texture.

3. Measure ½ cup (75 g) of the flour mixture to a separate bowl and stir in the remaining 1 Tbsp (12 g) of sugar and the cinnamon. Set aside.

4. Add the milk, eggs and vanilla to the flour mixture and whisk until smooth. Stir in the fresh and dried blueberries.

5. Divide the batter between the muffin cups and sprinkle the tops with the streusel topping. Bake the muffins for about 25 minutes, until a centre inserted into the centre of one comes out clean. Cool the muffins in the tin for 10 minutes, then remove them from the pan to cool completely.