Blackberry Mini Muffins Or Mini Cupcakes You Decide Recipes
WILD BLUEBERRY MINI-MUFFINS
You'll go wild over the maximum blueberry flavor in sweet mini-muffins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 36
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
- Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
- Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Mini-Muffin, Sodium 75 mg, Sugar 5 g, TransFat 0 g
BLACKBERRY MUFFINS
No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. -Julee Walberg, Carson City, Nevada
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 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 : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
BLACKBERRY MINI-MUFFINS OR MINI-CUPCAKES - YOU DECIDE!
Blackberries. I love their sweetness and their tartness. I grabbed a few packages for a buck at the store last week. And I just had to make some muffins, or are they cupcakes? I'm not sure what to call them. Because they really could be both. They are that versatile. Now scroll through the delicious-ness and then help me figure out where these little goodies belong in the next cookbook!
Provided by ElizabethKnicely
Categories Breakfast
Time 26m
Yield 24 mini muffins or 12 regular muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease a 24 mini-muffin tin with cooking spray.
- Slice the blackberries in half and place in a bowl with the lemon juice.
- Add the sugar and toss away. But do so lightly. You don't want to hurt the blackberries!
- Try your best not to eat 'em up!
- Prepare the batter in a stand mixer or mixing bowl with hand mixer by beating the butter, sugar, eggs, vanilla and milk until smooth. Then add the flour, baking soda and salt and beat until smooth, about 2 to 3 minutes. Pour some batter into each of the mini muffin wells. Fill about 1/4 full.
- Add 2 blackberry halves to each well.
- Be sure to not let too much of the liquid from the blackberry bowl get into the batter. A little is fine.
- Pour the remaining batter over the top of the blackberries. (I don't mean to SWAY your vote, but this batter was VERY much like cake batter!).
- Fill up the muffin tins. All the way full is fine!
- Bake in the preheated oven for 14 to 16 minutes, or until cooked through!
- Let cool on cooling rack. Enjoy!
Nutrition Facts : Calories 221.8, Fat 9.5, SaturatedFat 5.6, Cholesterol 54.2, Sodium 291.9, Carbohydrate 29.9, Fiber 1.8, Sugar 11.8, Protein 4.3
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