Blackberry Raspberry Blueberry Jumbo Muffins Recipes

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BAKERY STYLE BLUEBERRY & BLACKBERRY MUFFINS



Bakery Style Blueberry & Blackberry Muffins image

These scrumptious uber-yummy blueberry and blackberry 'bakery style' muffins offer an explosion of flavor in every bite.

Provided by Kim Lange

Categories     Breakfast

Time 28m

Number Of Ingredients 11

2 -1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter melted and cooled
1 cup granulated sugar
2 large eggs
1 cup Greek yogurt
1/3 cup almond milk or buttermilk
2 teaspoons vanilla extract
1 - 1/2 cups blueberries and/or blackberries (fresh or frozen)

Steps:

  • Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
  • In a medium bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, almond milk and vanilla and then add in the dry ingredients, mixing until just combined, do not overmix. Add berries and gently fold together until incorporated.
  • Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13-15 minutes.
  • Let cool for about 10 minutes and enjoy warm.
  • Make sure you seal the muffins to keep fresh.

JUMBO BLUEBERRY MUFFINS



Jumbo Blueberry Muffins image

In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. - Jackie Hannahs, Brethren, Michigan

Provided by Taste of Home

Time 35m

Yield 8 jumbo muffins.

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen blueberries
TOPPING:
3 tablespoons sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 375 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 289mg sodium, Carbohydrate 60g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

BLACKBERRY CRUMB MUFFINS



Blackberry Crumb Muffins image

There are muffins that aspire to be healthful, filled with the likes of whole grains, wheat germ and fruit purée. Then there are rich, chocolate-chip laden muffins that are more like cupcakes in disguise. These muffins fall squarely into that last camp. But they are as tender and buttery as any crumb cake. And like a crumb cake, their nubby, cinnamon-scented crumb topping makes them feel more appropriate for brunch than dessert. This is breakfast food at its most elegant and delicious.

Provided by Melissa Clark

Categories     breakfast

Time 45m

Yield 24 muffins

Number Of Ingredients 18

255 grams all-purpose flour (about 1 1/2 cups)
75 grams granulated sugar (about 1/3 cup)
105 grams dark brown sugar, lightly packed (about 1/2 cup)
6 grams ground cinnamon (about 1 1/2 teaspoons)
1 gram ground allspice (about 1/4 teaspoon)
1 gram fine sea salt (about 1/4 teaspoon)
170 grams unsalted butter, melted (12 tablespoons; 1 1/2 sticks)
170 grams unsalted butter, at room temperature (12 tablespoons; 1 1/2 sticks)
200 grams granulated sugar (about 1 cup)
3 large eggs, at room temperature
1 cup sour cream
1 1/2 teaspoons vanilla extract
Finely grated zest of 1 lemon
325 grams all-purpose flour (about 2 1/2 cups)
10 grams baking powder (about 2 teaspoons)
3 grams baking soda (about 1/2 teaspoon)
3 grams fine sea salt (about 1/2 teaspoon)
1/2 pint fresh blackberries (or use raspberries, blueberries or diced strawberries)

Steps:

  • Heat oven to 350. Grease or line 24 muffin cups.
  • Make the crumb topping: whisk together flour, sugars, spices and salt in a medium-sized bowl. Pour in melted butter and stir until crumbs form.
  • Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs 1 at a time, then scrape down sides of mixer. Mix in sour cream, vanilla and zest.
  • In a separate bowl, mix together flour, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to batter and beat until just mixed. Fold in berries with a spatula and make sure batter is completely mixed.
  • Spoon batter into prepared muffin pans, filling each cup only halfway. Pinch large crumbs from topping mixture and scatter evenly on top of the batter.
  • Bake for 25 to 30 minutes, until muffins are golden and their centers spring back when very gently pressed with a finger. (A cake tester will come out with crumbs attached, but it shouldn't be wet.) Transfer muffins to a wire rack. Serve warm or let cool completely and freeze.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 16 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 34 grams, Sodium 151 milligrams, Sugar 16 grams, TransFat 2 grams

JUMBO BLUEBERRY OR STRAWBERRY MUFFINS RECIPE - (4.3/5)



Jumbo Blueberry or Strawberry Muffins Recipe - (4.3/5) image

Provided by MicheleKH

Number Of Ingredients 12

4 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup butter, softened
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon (or to taste)
1 tablespoon grated lemon zest
1 1/2 cups buttermilk (do not substitute milk in place of the buttermilk)
2 large eggs
1 tablespoon vanilla or 2 teaspoons almond extract
2 cups blueberries (fresh or frozen unthawed or 1-1/2 to 2 cups chopped fresh firm strawberries and 1-2 teaspoons strawberries)

Steps:

  • Set oven to 375oF. 1. Set oven rack to second-bottom position. 2. Generously grease 12 jumbo muffin tins, and then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin. 3. In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins). 4. In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined. 5. In bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!). 6. Carefully fold in the blueberries or chopped strawberries. 7. Divide the mixture between the muffin tins. 8. Sprinkle the reserved streusel over tops of muffins. 9. Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increaseslightly). 10. Cool for about 5 minutes in tins then carefully lift out to a rack.

BLUEBERRY-RASPBERRY MUFFINS



Blueberry-Raspberry Muffins image

Lots of folks will tell you their favorite kind of muffin is blueberry. They might change their answer if they tried these Blueberry-Raspberry Muffins!

Provided by My Food and Family

Categories     Dairy

Time 37m

Yield 12 servings

Number Of Ingredients 13

1 cup each blueberries and raspberries
2 cups flour, divided
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1/4 cup butter, melted
3/4 cup granulated sugar
1/2 cup milk
2 eggs
1 Tbsp. lemon juice
1 tsp. vanilla
1 Tbsp. coarse sugar

Steps:

  • Heat oven to 375ºF.
  • Mix blueberries and raspberries. Toss half of berry mixture with 2 Tbsp. flour. Mix remaining flour, baking powder, baking soda and salt.
  • Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Add milk, eggs, lemon juice and vanilla; mix well. Add flour mixture; stir just until moistened. Gently stir in berry mixture.
  • Spoon into 12 muffin cups sprayed with cooking spray. Top with remaining berries; sprinkle with coarse sugar.
  • Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

DELICIOUS BLACKBERRY MUFFINS



Delicious Blackberry Muffins image

These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.

Provided by Bleuroze

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 33m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup sour cream
½ cup butter, melted
2 eggs
1 teaspoon milk
1 teaspoon vanilla extract
11 ounces fresh blackberries

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
  • Mix flour, sugar, baking powder, and salt together in a large bowl.
  • Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
  • Spoon batter into the muffin tin, filling each liner 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 30.8 g, Cholesterol 59.8 mg, Fat 12.8 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.7 g, Sodium 295.8 mg, Sugar 12.5 g

JUMBO SOUR CREAM BLUEBERRY MUFFINS



Jumbo Sour Cream Blueberry Muffins image

These jumbo muffins are packed full of blueberries! While they can be made into regular size muffins, I prefer jumbo muffins, especially because most people won't stop at one regular size muffin!

Provided by thedailygourmet

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 6

Number Of Ingredients 11

2 eggs
1 cup sugar
1 cup sour cream
½ cup applesauce
½ teaspoon almond extract
1 ½ cups all-purpose flour
½ cup whole wheat flour
½ teaspoon salt
½ teaspoon baking soda
1 cup blueberries
1 tablespoon whiskey barrel smoked sugar (from Savory Spice Shop®)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
  • Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract.
  • Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries.
  • Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 74.1 g, Cholesterol 78.9 mg, Fat 10.3 g, Fiber 2.9 g, Protein 8.1 g, SaturatedFat 5.6 g, Sodium 344.1 mg, Sugar 40.2 g

JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)



Jumbo Blueberry Muffins (or Cranberry) image

These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.

Provided by Roxygirl in Colorado

Categories     Quick Breads

Time 35m

Yield 4 dozen

Number Of Ingredients 10

4 eggs
2 cups milk
1 cup oil
2 teaspoons vanilla extract (1 teaspoon almond and vanilla extract if you're using cranberries)
1/2 teaspoon butter flavor extract (don't worry if you don't have it)
6 cups flour
2 cups white sugar
8 teaspoons baking powder (yes, 8)
2 teaspoons salt
4 cups blueberries (If you want a "true-blue" muffin, mash part of the blueberries) or 4 cups cranberries (If you want a "true-blue" muffin, mash part of the blueberries)

Steps:

  • Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
  • Bake at 400 degrees for 20-25 minutes (longer for jumbo).
  • Muffins are done when toothpick comes out clean in center.
  • Makes 4 dozen muffins.
  • Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING



Blueberry-Raspberry Muffins with Streusel Topping image

Provided by Food Network

Categories     dessert

Time 45m

Yield 1 dozen

Number Of Ingredients 17

1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped walnuts
1 teaspoon finely grated lemon peel
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
1 tablespoon grated lemon zest
3/4 cup fresh blueberries
3/4 cup fresh raspberries

Steps:

  • Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
  • To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
  • In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
  • Let cool in the tins for 10 minutes, then remove and cool on wire racks.

BLACKBERRY MUFFINS



Blackberry Muffins image

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

1/2 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries

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.

KATO'S BLACKBERRY & BLUEBERRY MUFFINS



Kato's Blackberry & Blueberry Muffins image

These muffins are at their best when served warm with plain or peach butter. They are very quick and easy to make. If you can find them, wild blueberries have a deeper flavor. Frozen fruit may be used, but need to be thawed first. This is a very versatile recipe, feel free to experiment with it.

Provided by Baby Kato

Categories     Quick Breads

Time 35m

Yield 12 muffins, 6-8 serving(s)

Number Of Ingredients 13

1 3/4 cups flour
1/3 cup sugar, white
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon lemon rind, finely shredded
1/2 cup blackberry, fresh
1/2 cup blueberries, fresh, wild
1 cup milk
1 egg, jumbo (or extra large)
1/3 cup butter, melted
2 tablespoons sugar, white (garnish)
1/16 teaspoon nutmeg (garnish)
1/16 teaspoon cinnamon (garnish)

Steps:

  • Preheat oven to 400 degrees.
  • Combine flour, sugar, baking powder, salt and lemon rind in a large bowl.
  • Stir the blackberries and blueberries into the flour mixture, coating the fruit well.
  • Next add the milk, egg and butter, mixing just until moistened.
  • Do not overbeat, the batter should be lumpy.
  • In a small bowl mix the sugar, nutmeg and cinnamon together.
  • Pour the batter into greased muffin cups and top with the sugar spice garnish.
  • Bake in a 400 degree oven for 25 minutes.

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From mamaneedscake.com


RASPBERRY BRAN JUMBO MUFFINS – SCONE BAKING AND BEYOND
Preheat oven to 350ºF. Spray two 6-cup jumbo muffin tins, with cooking spray. Mix together the dry ingredients (flour, pastry flour, flax meal, baking powder, baking soda, and salt), in a medium mixing bowl; set aside. In an extra large bowl, whisk together the wet ingredients (buttermilk, oil, sugar, and eggs), until the sugar is completely ...
From sconebaking.com


JUMBO BLUEBERRY BUTTERMILK MUFFINS - BAKING IMPROVISED
2018-07-09 Chill until ready to bake the muffins. Preheat oven to 400F and grease a 6 – jumbo muffin pan. You could use liners, but they can be difficult to find. In a medium mixing bowl, combine the 2 ¼ cup flour, baking soda, baking powder, and salt. In a measuring cup, combine the buttermilk, eggs, and vanilla. Whisk until combined.
From bakingimprovised.com


JUMBO BLUEBERRY MUFFINS - FAMILY AROUND THE TABLE
2020-08-19 Instructions. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. …
From familyaroundthetable.com


JUMBO BLUEBERRY MUFFINS - CHEF LINDSEY FARR
Preheat oven to 375°F convection if you have that option. Line 8 jumbo muffin tins with tulip liners or regular jumbo muffin liners. Whisk together flour, baking soda, baking powder, and salt. Set aside. In a bowl whisk together eggs and oil until emulsified and …
From cheflindseyfarr.com


BLACKBERRY RASPBERRY COFFEE CAKE MUFFINS - A KITCHEN ADDICTION
2019-04-22 Preheat oven to 350. Spray a muffin tin with non-stick cooking spray or line with cupcake liners. In a large bowl, whisk together flour, sugars, baking powder, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, whisk together milk, yogurt, egg, and vanilla extract.
From a-kitchen-addiction.com


BLACKBERRY & RASPBERRY MUFFINS - JAM AND CLOTTED CREAM
Preheat the oven to 180° C (160° C Fan) and line a muffin tin with paper cases (this recipe makes 12). Sieve the dry ingredients together in a bowl and set aside. Then cream the butter and sugars together in another bowl before beating in the vanilla extract, eggs and milk (which has had a squeeze of lemon juice added to it).
From jamandclottedcream.co.uk


JUMBO RASPBERRY CHOCOLATE CHIP MUFFINS - SALLY'S BAKING ADDICTION
2020-06-09 Preheat oven to 425 ° F (218 ° C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
From sallysbakingaddiction.com


JUMBO BUTTERMILK BLUEBERRY MUFFINS - SOUR AND SWEETS
2022-02-05 Instructions. Preheat Oven to 425 degrees F. Line a muffin tin with muffin liners. You can use a standard size muffin tin or a jumbo muffin tin. Add 1 tablespoon of flour to the blueberries and set it aside. Cream together eggs, sugar, buttermilk, oil, lemon zest, and vanilla. Mix until all combined.
From sourandsweets.com


FRUIT BERRY MUFFIN RECIPE STRAWBERRY, BLACKBERRY AND BLUE BERRY …
Cooking Instructions: Before starting muffin batter go ahead and preheat your oven to 400 degree Fahrenheit. Lightly grease your muffin tins and set aside. In a small mixing bowl, combine and stir well milk, egg and vegetable oil. In another medium mixing bowl, combine and stir together shifted flour, baking powder and sugar.
From soulfoodandsoutherncooking.com


BAKERY STYLE BLACKBERRY MUFFINS - VIKALINKA
2021-01-11 Preheat the oven to 350F/180C. In a large bowl mix the flour, sugar, baking powder, baking soda and salt and cut butter in with a pastry blender. In a small bowl mix lightly beaten eggs, yogurt, vanilla and milk. Add the wet ingredients to the dry ones. Add blackberries.
From vikalinka.com


JUMBO BLUEBERRY MUFFINS - MOM WITH COOKIES
2021-02-22 Pre-heat your oven to 375 degrees Fahrenheit. In a large mixing bowl, combine the sour cream, melted butter, and eggs. Whisk this together for about 2 minutes. Then, add in the vanilla extract, baking soda, and baking powder. Whisk again for 30 seconds.
From momwithcookies.com


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