Recipe:Debbi Fields' Blueberry Muffins | Taste of Home Community
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Recipe:Debbi Fields' Blueberry Muffins

Last post Oct 04, 2006 11:10 AM by HollyMcDonoughGA . 1 replies.

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  • Recipe:Debbi Fields' Blueberry Muffins
    Debbi Fields' Blueberry Muffins

    I've always loved homemade blueberry muffins, and it was only a matter of time before I figured out how to combine their buttery moistness with a crunch oat and brown sugar topping for an incredible contrast in textures and tastes.

    These muffins freeze beautifully, so you can always have a batch on hand. To thaw, transfer them to the refrigerator the night before you want to serve them.
    All you have to do in the morning is pop them in a Warm oven for 15 minutes, then see if your family doesn't jump out of bed! Besides being a breakfast treat, these make a great lunchbox or after-school snack.

    Equipment needed:

    12 cup muffin pan (or two 6-cup pans)


    2 3/4 cups all-purpose flour
    3/4 cup white sugar
    3/4 cup firmly packed light brown sugar
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    2 large egggs, at room temperature, lightly beaten
    12 Tbs (1 1/2 sticks) unsalted butter, melted
    3/4 cup buttermilk
    1 Tbs pure vanilla extract
    1 1/2 tsp pure vanilla extract
    1 1/2 tsp pure lemon extract
    1 cup frozen unsweetened blueberries (see tip, page #239)


    3/4 cup old-fashioned or quick-cooking oats (not instant, see tip, types of oats, page 227)
    1/4 cup white sugar
    1/4 cup firmly packed light brown sugar
    4 Tbs (1/2 stick) unsalted butter, melted

    Preheat the oven to 375°F. Press a paper liner into each muffin cup, then spray the top of the muffin pan with nonstick cooking spray.

    Life is like an onion, you peel off one layer at a time & sometimes you weep.
  • RE: Recipe:Debbi Fields' Blueberry Muffins
    In a large bowl, whisk together the flour, white and brown sugars, baking powder, baking soda, and salt.

    In another bowl, combine well the eggs, melted butter, buttermilk, and vanilla and lemon extracts. Add this mixture to the dry ingredients, folding it in only until the flour is incorporated. (Overbeating the batter will make the muffins tough.) Fold in the blueberries gently.

    With an ice-cream scoop or 1/2 cup measure. drop batter into each prepared muffin cup, mounding it slightly in the center.

    Yield:1 dozen

    Pages #238 & #239

    Debbi Fields' Great American Desserts:
    100 Mouthwatering Easy-to-Prepare Recipes Cookbook
    By Debbi Fields
    Fireside; October 2000
    Paperback, $15.00
    272 pages; 70 full-color photographs
    ISBN: 0-7432-0205-8
    Life is like an onion, you peel off one layer at a time & sometimes you weep.