How To make My Mom's Blueberry Muffins
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
4 tablespoons diet margarine
2/3 cup milk
1 egg
2 cups blueberries
fresh or frozen
**Topping: 4 tablespoons diet margarine :
softened
1/3 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
Recipe: Line a 12-well muffin tin with paper baking cups. Preheat oven to 400F.
Measure flour, baking powder, salt and sugar into a big bowl.
Melt butter (about 45 seconds on High, uncovered, in a microwave). Add milk, then egg. Stir a little, just to break up the egg. Combine the wet and dry mixtures. Just stir gently with a fork. Stir in the blueberries.
Pour batter into muffin cups. Cover each with 2 tablespoons of topping. Bake 30 to 35 minutes.
When muffins are done, take the muffin tin out of the oven. The topping should be browned and crunchy and the tops mounded. Let muffins cool in the tin at least 5 minutes. Upturn the tin; the muffins will fall out. Makes 12 muffins.
Topping: Put butter, flour, sugar and cinnamon in a big bowl. Rub them between your fingers and palms until you've made crumbs about the size of peas. This may take 2 to 3 minutes.
with butter: Per serving: Cal 253 (32% fat) Fat 9 g (5 g sat) Fiber 1 g Chol 42 mg Sodium 284 mg Carbs 41 g Calcium 42 mg with diet margarine: Per serving MC 225 cals (19.3% fat) 4.9 g
Source: "Now You're Cooking for Company"
Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas" on the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas Morning News
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The Best Homemade Blueberry Muffins with Claire Saffitz & Mom! | Dessert Person
The Best Homemade Blueberry Muffins with Claire Saffitz & Mom! | Dessert Person
In this episode, Claire Saffitz is back with a familiar teacher – her mom, Sauci. Join them as they team up to make delicious homemade blueberry muffins, with a surprising twist: sour cream. Watch as Sauci guides Claire through the process, and together, they create mouthwatering blueberry muffins that are sure to satisfy your cravings. Don't miss this dynamic duo in action as they share their easy and tasty muffin recipe!
#clairesaffitz #dessert #blueberry
Ingredients:
Frozen blueberries
1 stick butter, room temp
1/2 cup granulated sugar
1 egg
1 tablespoon lemon zest
1 cup plus1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup sour cream
1/2 teaspoon vanilla
Chapters:
00:00 Intro
02:45 Ingredients & Special Equipment
04:36 Make the Batter
11:40 Portion the Batter
14:00 Remove and Cool
15:59 Serve
18:51 Cat cam: Treat time
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Video Series
Produced, Directed, Camera by: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Haldane McFall
Assistant Editor: Asher Rogers
Character Designer/Animator: Jack Sherry
Never Have I Ever MOM EDITION | Delicious Blueberry Muffins
I went to visit my parents this week, and I just had to get my mom on the show! So, Sean put together an EPIC game of NEVER HAVE I EVER MOM EDITION! Join us in this very special episode where my mom and I share details about all the mischief we've gotten into while we bake these YUMMY blueberry muffins. For real, though, these blueberry muffins are the best I've ever had. And I'm not just saying that because we made them! They are so full of tart blueberry flavor. The streusel on top also adds a nice layer of cinnamon in every bite! My mom says they are best served with heaping globs of BUTTER!
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INGREDIENTS:
STREUSEL TOPPING:
4 tbs Brown Sugar
4 tbs Flour
2 tbs Butter (Melted)
Large Pinch of Cinnamon
FOR THE MUFFINS:
2 cups All Purpose Flour
1½ tsp Baking Powder
½ tsp Salt
½ cup (1 stick) Unsalted Butter (Softened)
¾ cup Sugar
2 Large Eggs (Room Temp)
2 tsp Vanilla Extract
½ cup Buttermilk (Room Temp)
2 cups Blueberries (Fresh or Frozen)
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#Baking #BlueberryMuffin #NeverHaveIEver #Blueberry #Muffin #Mom #Parent #MomEdition #Challenge #Therapy #Fun #Family
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Professional Baker Teaches You How To Make BLUEBERRY MUFFINS LIVE!
Anna Olson is going to teach you how to make her amazing Blueberry Muffins recipe LIVE on this week's edition of Oh Yum 101!
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My mom's favorite muffins of all times... and I nailed it! *pats back*
Recipe: Almond Poppyseed Muffins are my mom's absolute favorite muffin in all the world. But when you get them from the big-box stores (practically the only place you can find them), they just aren't right! They are too cakey and cloyingly sweet. So while in Santa Barbara last month, we visited Anna's Marketplace Bakery and had a perfect almond poppyseed muffin! This ignited my mom's desire to have another perfect muffin... so of course my adventure was set before me. And wow... we nailed it!
I found the original recipe at Erhardt's Eat, but I've made a couple changes that I feel make this exactly as my mom wanted.
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Almond Poppy Seed Muffins
Ingredients:
2 ½ cups all purpose flour
½ tsp baking soda
1 Tbsp baking powder
¼ tsp Salt
½ cup softened butter
1 cup sugar
2 eggs
1 cup milk + 1 Tbsp of lemon juice (or 1 cup of buttermilk)
1 Tbsp almond extract
2 Tbsp poppy seeds
½ cup sliced almonds
¼ cup of sliced almonds for topping
Instructions:
Combine milk and lemon juice in a small bowl and allow to sit for 5 minutes before beginning.
Combine flour, baking powder, baking soda, and salt then set aside.
With a stand/hand mixer, cream together the butter, sugar, eggs, milk mixture, and extract.
With a spoon, not the mixer, stir in the flour mixture a little at a time, careful not to overmix. If your mixture looks too thick, you may add a teaspoon of milk at a time to loosen.
Stir in the ½ cup of sliced almonds and 2 Tbsp poppy seeds until just combined.
Spray the muffin tin with cooking spray (or use paper liners) and divide the batter equally.
Sprinkle the extra sliced almonds on the top of each mound of raw batter.
Bake at 375° F for 15-20 minutes or until they look just a little town and a toothpick comes out clean.
Original recipe adapted from:
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Blueberry Streusel Muffins (Perfect for Mother's Day!)
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