Need Blueberry Muffin or Bread or something recipe
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  1. #1
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    Default Need Blueberry Muffin or Bread or something recipe

    I have a quart size bag of frozen blueberries that my mom gave me a few months ago. I'd love to make some blueberry muffins from scratch.

    Anyone have any tried and true recipes? Basic, yet yummy?

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    Blueberry Cream Muffins
    4 eggs 1 tsp salt
    2 Cups sugar 1 tsp bkng soda
    1 cup veg oil 1 tsp vanilla extract
    2 tsp bkng powder 2 cups sour cream
    2 cups blueberries

    In mixing bowl beat eggs. Gradually add sugar. While beating, slowly pour in oil, add vanilla. Combine dry ingredients, add alternately w/ sour cream to egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake @ 400 degrees for 20 min. makes: 24 muffins.


    Picking blueberries every summer is a tradition here. We freeze them for all kinds of goodies. this recipe is from the Blueberry Hill Farm pamphlet. We make these muffins every year. I pull out the frozen blueberries ahead of time & let them partially thaw before adding to the batter. I also use cupcake liners in the pan.

  3. #3
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    I added flax seed in place of one of the eggs and put oatmeal on top. Ups the fiber and little heavier muffin taste.

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  5. #4
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    I just did this recipe with the following alterations:

    Easy Blueberry Muffins
    Tasty Temptation Recipe
    Ingredients:
    2/3 cup sugar
    1/2 teaspoon salt
    2-1/2 cups all purpose flour
    1 tablespoon baking powder
    1 large egg
    1/3 cup vegetable oil
    1-1/4 milk
    1 teaspoon vanilla extract
    1 cup fresh or frozen blueberries


    Preheat the oven to 400 degrees. Combine the sugar, salt, flour, and baking powder. In a separate bowl, combine the liquid ingredients. Make a well in the center of the dry ingredients and add the liquid ingredients and blueberries. Mix with a fork until it forms a loose batter. Lightly coat a muffin pan with nonstick cooking spray. Spoon the batter into the pan until the cups are 3/4 filled. Bake for 18 to 20 minutes, or until the tops are golden brown and the centers are firm. Recipe makes 12 servings.

    Alterations:
    I used frozen blueberries and ran under cool water to thaw. I patted them dry an then rolled them in a bit of granulated sugar before slowing folding them in the prepared batter. I also sprinkled some granulated sugar on the tops of the unbaked muffins before putting in the oven.

    These came out nicely and not overly sweet.

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