Basic blueberry muffin recipe in addition two methods to use extra muffins

Georgann Dolfay

Jul. 14—Who doesn’t adore a blueberry muffin? It is arguably the greatest of the fruit muffin flavors, even though a very good banana muffin may possibly give a blueberry muffin a run for its money, and I would take in a marionberry muffin any day of the week and two times on Sunday. Each bakery in the nation truly worth its salt will have blueberry muffins for sale. Until finally my partner turned 50 and recognized that carbs were being not a activity, he purchased a mocha and a blueberry muffin just about every one time he went to a espresso store.

Considering that tasty blueberry muffins are so easily readily available at other venues, I hadn’t manufactured them at household in numerous years — that is, till I identified this recipe for Annie Mann’s Blueberry Muffins in my mother’s recipe box. Annie Mann was an older girl in the church we attended when I was quite minor. She was at every single assistance and each individual operate and seemed right after the younger folks in the congregation in a grandmotherly sort of way. Her name arrived up in dialogue frequently plenty of that I was certain I had an “Auntie Mann,” even however both equally my mom and dad were only children when I was a minor more mature, I figured that it was an honorary title bestowed on this esteemed man or woman. It was not until finally I saw her name prepared on the recipe that I understood her 1st title was Annie and that she wasn’t my aunt at all.

Suitable on the recipe, she’s written, “These are scrumptious.” I do not want to overstate the situation below, but sweet mercy, these muffins are unbelievable, moist and bursting with berries. I might make these once more in a heartbeat, if I hadn’t by now eaten all the blueberries.

Annie Mann’s Blueberry Muffins

Product 1 cup sugar with 1/4 cup softened butter (1/2 stick). Sift alongside one another 1 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt, insert to sugar-and-butter mixture alongside with 1/2 cup milk and 2 overwhelmed eggs. I included my have twist right here with a tablespoon of vanilla and a teaspoon of powdered ginger, for the reason that vanilla, ginger and blueberries are like a holy trinity, in my feeling. Stir until just barely combined. Add 1 entire pint of fresh blueberries and combine gently so as not to crush all those beautiful berries.

Which is where the recipe ends. I suppose Mrs. Mann thought my mom was an achieved enough baker to know how long to bake the muffins and at what temperature (and that you should really fill each individual greased muffin cup only 2/3 full to prevent overflowing). I am an completed plenty of baker to know that I really don’t know something and so I Googled it. I observed, as you could suspect, a lot of diverse answers, but you will find one trick that held cropping up yet again and again: bake for 5 minutes at 425 degrees, then decrease heat to 350 degrees and cook dinner for an additional 15 to 18 minutes. Allow amazing in the pan for 5 minutes then operate a knife around the outdoors and invert on to a wire rack. I propose working with cupcake papers with this recipe because the blueberries will stick to the pan, tempting you to use salty language when attempting to coax them out.


Blueberry Muffins

1 cup sugar

1/4 cup butter

11/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 eggs

1 pint blueberries

Blueberry Mascarpone Bread Pudding with Balsamic Berry Syrup

8 day-aged blueberry muffins

4 eggs

8 ounces mascarpone

1 cup milk

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon vanilla

1 cup drinking water

1 cup refreshing blueberries

1/2 cup sugar

1 tablespoon aged balsamic vinegar

Blueberry Muffin French Toast

4 day-outdated jumbo blueberry muffins

3 eggs

1/2 cup French vanilla nondairy creamer

1/2 teaspoon cinnamon

To make jumbo muffins, you may have to have a jumbo muffin pan (of program) and to cook the muffins for five minutes at 425 levels then for 20 to 25 minutes at 350 levels, screening for doneness with a toothpick or knife in the center.

Fancy these muffins up with a streusel topping: 1/2 cup brown sugar, 1/2 cup crushed walnuts and 1 teaspoon cinnamon, sprinkled on best of the muffins after you set the blend in the tins and prior to baking.

As excellent as these muffins are, there are only a few of us to try to eat 18 muffins. Just about every of us would have to try to eat 3 muffins a working day for the future two days in order to get pleasure from them at peak freshness. I could unquestionably do that, but I have my dignity to consider, constrained as it is. Anyhow, that bought me wondering: What can I do with a whole ton of leftover muffins? The web did not disappoint, serving up two recipes featuring working day-previous blueberry muffins.

Blueberry Mascarpone Bread Pudding with Balsamic Berry Syrup

This dessert (or breakfast, depending) is encouraged by a recipe I uncovered at, and it seems to be scrumptious because it works by using mascarpone, which is improved than ricotta since it can be denser, creamier and, most importantly, has a higher fat articles.

Preheat the oven to 350 degrees and fill a buttered 8-by-8-inch baking dish with 8 working day-aged blueberry muffins, slash into quarters. In a independent bowl, carefully blend 4 eggs, 8 ounces softened mascarpone cheese, 1 cup full milk, 1/4 teaspoon salt, 1/2 teaspoon cinnamon and 1 teaspoon vanilla. Pour the egg combination above the muffins and bake for 50 minutes, till the custard sets and the leading commences to brown. Whilst the pudding is baking, make a blueberry syrup with 1 cup water, 1 cup contemporary blueberries, 1/2 cup sugar and 1 tablespoon aged balsamic vinegar. When the pudding is done, allow it to cool for five minutes then reduce into 6 squares and serve warm with the berry syrup.

Blueberry Muffin French Toast

The upcoming yummy matter you can do with leftover muffins, according to, is to make blueberry muffin French toast (this is effective very well if you’ve produced jumbo muffins). Initial, reduce 4 working day-outdated muffins horizontally into 1/2 -inch thick slices. In a independent bowl, whisk together 3 eggs and 1/2 cup French vanilla nondairy creamer with 1/2 teaspoon cinnamon. Soak each muffin slice quickly in the egg-and-creamer combination then fry in butter more than medium warmth, toasting for about three minutes for every facet. Provide with fresh new berries, which will make you experience righteously wholesome soon after consuming all individuals muffins.

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