Berrylicious Muffins Recipes
BERRYLICIOUS MUFFINS
These wonderful muffins are jam packed full of berries making them just perfect for a summer time treat. I like to make them when some of my berries are beginning to look a little tired. Frozen berries can be used too. I always buy extra bags of cranberries and store them in the freezer to use year round.
Provided by Chef Buggsy Mate
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine the berries, orange zest and 1/4 cup sugar; set aside.
- In a large mixing bowl, beat cream cheese and remaining sugar until nice and smooth.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking soda and salt; add to the creamed mixture.
- Fold in the berry mixture.
- Fill paper-lined muffin cups two-thirds full.
- Combine topping ingredients; sprinkle over batter.
- Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 221.1, Fat 9.7, SaturatedFat 5, Cholesterol 56, Sodium 274.7, Carbohydrate 30.5, Fiber 1.1, Sugar 20.8, Protein 3.9
BERRY, BERRY GOOD MUFFINS
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
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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BERRYLICIOUS BLUEBERRY MUFFINS - BROWN EYED BAKER
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- Adjust oven rack to upper-middle position and preheat oven to 425 degrees. Spray a standard muffin tin with non-stick cooking spray.
- Bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing berries with a large spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10 to 15 minutes.
- Whisk the flour, baking powder, and salt together in a large bowl. Whisk the remaining 1⅛ cups sugar and the eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the melted butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and remaining cup of blueberries into the flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
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- Preheat the oven to 375°F (190°C) and line muffin pans with liners or lightly grease with cooking spray. This recipe yields 16-18 muffins, so you'll need two pans.
- Start by chopping the berries to your desired size. I left the blueberries as they were and cut the blackberries and raspberries into halves or thirds. Then I sliced and chopped the strawberries into smaller chunks. Rinse and drain well. Juice and zest your lemon. One large lemon should be enough, but buy a second just in case.
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