Berrycreammuffins Recipes

BLUEBERRY CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
• Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes.

MIXED BERRY MUFFINS

Steps:

• Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.
• Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
• In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.
• Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
• Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

BERRY CREAM MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add fresh or frozen berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.

BERRY CREAM MUFFINS

Steps:

• Spray muffin pan with Pam.
• Mix flour, sugar, baking powder, baking soda and salt.
• Add berries and toss.
• Combine eggs, sourcream, oil and vanilla. Stir in dry ingredients.
• Fill each muffin 2/3 full and bake at 400 degrees for 20-25 minutes.

BLUEBERRY CREAM MUFFINS

Steps:

• In a mixing bowl, beat eggs.
• Gradually add sugar.
• While beating, slowly pour in oil; add vanilla.
• Combine dry ingredients; add alternately with the sour cream to the egg mixture.
• Gently fold in blueberries.
• Spoon into greased muffin tins.
• Bake at 400F for 20 minutes.

BLUEBERRY CREAM MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.

BERRY CREAM MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well.
• Stir into dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 20-25 minutes or until toothpick comes out clean.

BLUEBERRY CREAM MUFFINS

Steps:

• Preheat oven to 350 degrees F. Coat muffin tin with nonstick spray or line with paper muffin cups.
• In a bowl, combine softened cream cheese, almond extract and powdered sugar; set aside.
• In a large bowl, whisk together yogurt, melted butter, egg, almond extract and half & half; set aside.
• In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir dry ingredients into yogurt mixture just until moistened.
• Spoon batter into prepared muffin cups filling half full.
• Top each batter filled cup with about 1 T. of cream cheese mixture and 1 tsp of preserves; top with remaining batter.
• Bake in preheated oven for about 25 minutes or until toothpick comes out clean and tops are golden.
• Standard size muffins: about 20 minutes mini loaf pan: about 35-40 minutes standard loaf pan: 50-60 minutes

SOURCREAM BERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.