Blueberry Muffins 2 Ways

This week I decided to hop in the kitchen and start baking. I love to cook and I am always collecting cookbooks; old, new, and used. I, myself, love blueberry muffins and I knew that a couple of my cookbooks had some recipes for them. I found two that I liked and based my baking off of those.

The first recipe uses very simple ingredients and they are very easy to make. I will say that these are my least favorite of the two because they aren’t very sweet and I am the type of person who prefers her blueberry muffins to be sweet. For those of you who prefer blueberry muffins that aren’t so sweet, these are definitely for you!

Based on “Blueberry Muffins” from: Quick Dishes for the Woman in a Hurry

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Makes: 10 muffins

You will need:

¼ cup margarine

2 cups all-purpose flour (will be sifted)

1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

1 egg, well beaten

1 cup milk

1 cup fresh blueberries (rinsed and drained)

Preheat oven to 425°F.

Grease the wells in the muffin pan.

Melt margarine and set aside to cool.

Combine sifted flour, sugar, baking powder, and salt together in a bowl.

Make a well in the center of the dry ingredients and set aside.

Blend egg and milk thoroughly.

Blend in the melted margarine.

All at once, add the wet ingredients to the dry ingredients.

Lightly stir the ingredients until they are just mixed. **Be sure to not overmix.

Gently fold the blueberries into the mixture.

Fill each well two-thirds full with mix.

Bake for roughly 20 minutes, or until the muffins are an even golden brown.

Let cool for 5-10 minutes in pan and then carefully remove.

Best served warm; enjoy!

This second recipe, like I mentioned before, is my favorite of the two. These muffins are much sweeter, which is just the way I like my blueberry muffins to be!

Based on “Blueberry Muffins” from: Tanya Bakes

Preparation time: 10-15 minutes

Cooking time: 25 minutes

Makes: 16 muffins

You will need:

1 egg

2 ½ tablespoons vegetable oil

¾ cup light brown sugar

1 and 1/3 cup buttermilk

2 cups self-raising flour (will be sifted)

2 cups blueberries

Preheat oven to 350°F.

Line muffin pan with cupcake liners.

Mix together the egg, vegetable oil, light brown sugar, and buttermilk.

Fold in the sifted flour until smooth.

Gently fold in the blueberries.

Fill each well about two-thirds full with mix.

Bake for roughly 25 minutes, or until they have risen and are golden brown.

Let cool in pan for 5-10 minutes and then carefully remove.

Best served warm; enjoy!

Please let me know if you try either one (or both) of these delicious recipes! I’d love to know what you thought about them!

xoxo, sav

 

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