Berrygoodmuffins Recipes

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MIXED BERRY MUFFINS



Mixed Berry Muffins image

Make and share this Mixed Berry Muffins recipe from Food.com.

Provided by Gingerbear

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 1/3 cups fresh berries (such as blueberries, raspberries, blackberries, huckleberries or sliced strawberries, or a combinati)

Steps:

  • Position a rack in the center of the oven and preheat to 400°F.
  • Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
  • In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center.
  • In another medium bowl, whisk the milk, oil and eggs.
  • Mix well and pour into the well.
  • Stir just until blended.
  • Fold in the berries.
  • Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
  • Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
  • Cool in the pan for 5 minutes.
  • Remove the muffins and serve warm or cool on a wire rack.

Nutrition Facts : Calories 229.9, Fat 10.8, SaturatedFat 1.9, Cholesterol 33.9, Sodium 172.7, Carbohydrate 29.6, Fiber 0.6, Sugar 12.6, Protein 3.9

TRIPLE BERRY MUFFINS



Triple Berry Muffins image

Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

3 cups all-purpose flour
1-1/2 cups sugar
4-1/2 teaspoons ground cinnamon
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1-1/4 cups whole milk
1 cup butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup chopped fresh strawberries

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts :

BEST OF THE BEST BLUEBERRY MUFFINS



Best of the Best Blueberry Muffins image

Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!

Provided by AUNTLYNNIE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Steps:

  • Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  • In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g

VERY BERRY MUFFINS



Very Berry Muffins image

Thick and healthy muffins are made with fresh berries of any kind and rolled oats. Good source of calcium and carbs. I like to use either blueberries or raspberries in this recipe.

Provided by MINLEE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 ⅓ cups all-purpose flour
1 cup rolled oats
¼ cup brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
1 cup milk
1 egg, beaten
3 tablespoons vegetable oil
2 cups fresh blueberries

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spray muffin cups with non-stick cooking spray, or use cupcake liners.
  • In a medium-size bowl, combine flour, oats, brown sugar, baking powder, and cinnamon. Stir in milk, egg, and oil. Continue stirring until the mixture is well blended. Fold in the berries. Spoon the mixture into the muffin cups, 2/3 full.
  • Bake 25 to 30 minutes or until light golden brown.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 24.5 g, Cholesterol 17.1 mg, Fat 4.9 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 138.3 mg, Sugar 7.9 g

BERRY, BERRY GOOD MUFFINS



Berry, Berry Good Muffins image

Fresh berries are prolific in the Pacific Northwest during the summer, but we freeze them to use all year round. These are delectable in them morning or at teatime. The muffin is the perfect support for a mixture of raspberries, blueberries and blackberries, for a change try a single type. Fresh or frozen berries can be used. The topping is an extra delight, but can be ommited.

Provided by momaphet

Categories     Quick Breads

Time 32m

Yield 12 muffins

Number Of Ingredients 14

1/3 cup light brown sugar, packed
1/3 cup flour
1/3 cup pecans or 1/3 cup walnuts, chopped
2 tablespoons butter, softened
1 1/3 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons lemon zest, grated
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1/2 cup butter, melted and cooled
1 egg
1 1/2 cups mixed berries, see note below

Steps:

  • Preheat oven ot 350 degrees.
  • Topping:.
  • Mix dry ingredients together.
  • Stir in nuts and butter, mix until butter mixture is crumbly, set aside.
  • Muffins:.
  • Combine dry ingredients in a large bowl.
  • Make a well in the center, add milk, butter and egg and mix just until smooth.
  • Gentley fold in berries.
  • Spoon into paper-lined muffin cups, fill 2/3 full.
  • Sprinkle with 1 Tbls. of topping.
  • Bake 20-25 minutes, or until toothpick comes out clean.
  • Cool 5 minutes, remove from pan, serve warm.
  • Note: if using frozen berries, defrost first, and toss with 1 Tbls of the flour mixture.

Nutrition Facts : Calories 284.6, Fat 12.8, SaturatedFat 6.7, Cholesterol 42.4, Sodium 207.4, Carbohydrate 40.6, Fiber 1.5, Sugar 18.6, Protein 3.5

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Top Asked Questions

How do you make mixed berry muffins at home?
Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin. In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center. In another medium bowl, whisk the milk, oil and eggs. Mix well and pour into the well. Stir just until blended.
What kind of yogurt to use in mixed berry muffins?
Mixed Berry Muffins Recipe: These triple berry muffins are made with Greek yogurt which makes them healthier with the added protein. If you don’t have Greek yogurt, sour cream will work equally well. Either way, the muffins turn out soft, fluffy, moist and tasty.
How many muffins are in a blueberry muffin recipe?
This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups.
How many muffins to make with frozen berries?
When mixing in frozen berries, I usually use my hands to fully incorporate them into the batter. If using tulip muffin liners, distribute the batter amongst 12 muffin cups. If using regular muffin liners, fill 18 - 24 muffin cups ½ full.

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