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#1 | |
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Administrator
Site Administrator
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Best Blueberry Muffins
3/4 cup softened butter
1 cup sugar (white or brown) 2 eggs 2 tsps baking powder 1 cup blueberries (shake in some flour so they don't sink) 1/2 cup blueberry pie filling 2 cups flour 1/2 cup milk Blend butter, sugar, eggs and pie filling and milk together. Then add the flour and baking powder. Stir just til all ingredients are incorporated, then fold in the floured blueberries. Batter will look purple but when baked the muffins will be normally coloured. Bake at 350 for about 25 minutes. Sprinkle with sugar as they are cooling. *If you don't have the blueberry pie filling you can just up the milk by 1/4 cup and the muffins are still pretty danged tasty.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix
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#2 | |
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Certified Executive Chef
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Hey Alix, I just made these muffins! I love your suggestion about coating the blueberries in flour, they didn't sink! I used 1 cup whole meal flour and 1 cup plain flour. No blueberry pie filling though, just fresh blueberries. I also used my silicone muffin pans, no sticking and they baked wonderfully!
Thanks for sharing this recipe!
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Accentuate the positives, medicate the negatives ~ Amy Sedaris |
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#3 | |
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Administrator
Site Administrator
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Glad you like it redkitty. This is a fan favorite in our house with or without the pie filling. The pie filling just makes the batter a little "zingier" I think.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix
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#4 | |
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Certified Master Chef
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Alix these sound wonderful. I have made many muffins before, but I have never made blueberry muffins from scratch. Thanks for sharing your recipe.
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We don't stop playing because we grow old; we grow old because we stop playing. --George Bernard Shaw |
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#5 | |
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Administrator
Site Administrator
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My pleasure! I hope you try them. They are easy as pie (pun intended!) and my kids love them, so I know they are a winner.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix
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#6 | |
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Certified Executive Chef
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Sounds good, Alix! Since it only uses 1/2 C of the pie filling, can the rest be frozen for future muffins? Thanks!
Edited to add, I guess I could double the batch of muffins and freeze them. ![]()
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Practice safe lunch. Use a condiment. |
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#7 | |
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Administrator
Site Administrator
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I actually freeze the pie filling in Dixie cups. They are easy to peel when I want to thaw one out for muffins.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix
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#8 | |
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Certified Executive Chef
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Thanks, Alix, it's on my grocery list. I try to keep muffins in the freezer for us to bring to work.
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Practice safe lunch. Use a condiment. |
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#9 | |
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Administrator
Site Administrator
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Lorraine, they are just as good without the pie filling. Don't make a special trip or anything.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix
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#10 | |
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Shirley Corriher Wannabe
Site Moderator
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I am adding this to my weekend list, too!
Thanks!
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Less is not more. More is more and more is fabulous. |
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