Blueberries were on sale (3 containers for $5) so I decided to test out three different blueberry muffin recipes.
Three Muffins from Three Different Recipes
One recipe has a crunchy topping on it, one recipe has freshly grated nutmeg and lemon zest in it, and one recipe is traditional. I think that all three recipes produced three tasty muffins and I would certainly make all three recipes again without hesitation. I don’t know about you but I l love anything with blueberries in it. Blueberry crisp is another one of my favorites. The blueberries turn all gooey when they are baking and make a lovely goo-ey filling.
I also wanted to share a little trick I learned when making muffins. Try spraying the paper liners with Pam. You will notice that the liners peel off nicely from the muffins when you use Pam. Wish I knew where I learned this trick from but it’s a good one.
Recipe #1: To Die for Blueberry Muffins (taken from AllRecipes.com)
This is the recipe that has the crunchy topping on it. Please pay attention to step #2. I almost goofed this part up.
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin tin or line with liners (and spray with Pam)
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
If you like crumb-y topping ..then you will like this recipe
Recipe #2: Blueberry Muffins (taken from Canadian Living)
Super easy to make with super results.
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) butter, softened
- 1 cup (250 mL) granulated sugar
- 2 eggs
- 3/4 cup (175 mL) milk
- 1-1/2 cups (375 mL) blueberries
In bowl, combine flour, baking powder and salt. In separate bowl, cream butter with sugar; beat in eggs one at a time. Gradually stir in milk (mixture may appear curdled). Make a well in centre of dry ingredients; pour in liquid and stir just until moistened. Gently fold in blueberries.
Spoon into large paper-lined or well-greased muffin cups, filling to top. Bake in 375°F (190°C) oven for 25 to 30 minutes or until tops are firm to the touch.
Easy (to make) and Tasty (to eat). Not a bad combo
Recipe #3: Blueberry Muffins (taken from the Food Network)
I actually bought a fresh nutmeg for this recipe!!
- 2 1/2 cups unbleached all-purpose flour
- 3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins (I didn’t sprinkle any on my muffins)
- 1 tablespoon baking powder
- 1/8 teaspoon fine salt
- Freshly grated nutmeg…(ha..I did this step)
- 1/2 cup (1 stick) unsalted butter
- 1 cup whole milk (had skim milk in the fridge and the recipe still worked)
- 2 large eggs, at room temperature
- 1 tablespoon finely grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries, rinsed and dried
Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
PS Don’t forget that the Wild Blueberry Festival is taking place at Evergreen Brickworks on Saturday Aug 3 from 8 a.m to 3 p.m. If you like blueberries…this will be the place to be!!