STRAWBERRY-BLUEBERRY MUFFINS
Moist yummy muffins. I shared with all my neighbors!
Provided by Caycee
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners.
- Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 50.8 g, Cholesterol 32.6 mg, Fat 10.7 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 377.3 mg, Sugar 21.6 g
STRAWBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
WHOLE WHEAT OATMEAL STRAWBERRY BLUEBERRY MUFFINS
I developed this recipe to add more fiber and develop a better diet.
Provided by shauri
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
- Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 25.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 245.4 mg, Sugar 11.9 g
JUMBO BLUEBERRY OR STRAWBERRY MUFFINS RECIPE - (4.3/5)
Provided by MicheleKH
Number Of Ingredients 12
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.
STRAWBERRY-BUTTERMILK MUFFINS
Made with fresh strawberries and buttermilk and topped with toasted almonds, these fresh and light muffins make for a great morning (or afternoon!) treat.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.
- In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.
- In small bowl, mix brown sugar, melted butter and ginger. Stir in 1/2 cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.
Nutrition Facts : Fat 2, ServingSize 1 Muffin, TransFat 0 g
STRAWBERRY BLUEBERRY MUFFINS
Strawberry muffins with bursts of Blueberries. I found this recipe in Wegmans Nature's Marketplace magazine. My family liked this recipe. When I made these muffins I used Splenda in place of the sugar with no problems. I also used frozen Strawberries and Blueberries. The Strawberries I thawed but the Blueberries I left frozen to help prevent them from getting mushy.
Provided by internetnut
Categories Breakfast
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Spray 12 cup muffin tin with canola oil spray and set aside.
- In medium bowl, whisk together oil, applesauce, sugar, and eggs. Add vanilla, blueberries, and strawberries.
- In separate bowl, blend together flours, baking powder, and salt. Fold in half the flour mixture and then half the milk. Add remaining flour and milk, folding in just until blended.
- Scoop batter into prepared tin. Bake 25-30 minutes or until golden brown and toothpick inserted comes out dry.
- Allow muffins to cool for 20 minutes before removing from pan.
Nutrition Facts : Calories 165.9, Fat 4.7, SaturatedFat 0.6, Cholesterol 35.5, Sodium 127, Carbohydrate 27.8, Fiber 2.1, Sugar 10.8, Protein 4
BLUEBERRY AND STRAWBERRY MUFFINS
Muffins favoured with natural freeze dried strawberry powder for a delicate fruity taste
Provided by jillyr666
Time 35m
Yield Makes 12
Number Of Ingredients 0
Steps:
- Line a muffin tin with the cases. Heat oven to 175c. Sieve flour and baking powder into a bowl, add the sugar and strawberry powder
- Whisk together eggs, milk, oil, maple syrup and vanilla extract until aerated
- Add to dry ingredients and mix together well, add blueberries and mix gently until combined.
- Spoon into the muffin cases and bake in middle of oven for approx 20 mins or until a tooth pick comes out clean. Place on rack when out of oven and wait for 10 mins before eating..best served warm.
WONDERFUL STRAWBERRY AND BLUEBERRY MUFFINS (OR CUPCAKES)
This recipe is quite an old one that I've had tucked away. It makes 9 regular muffins or approx. 18 cupcakes. NB, if making this recipe as cupcakes, reduce cooking time to just 15-20 mins as they are smaller and cook quicker!
Provided by Um Safia
Categories Quick Breads
Time 35m
Yield 9 muffins or 18 cupcakes, 9-18 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200؛C, 400؛F, Gas Mark 6. Grease a muffin tray or use paper muffin cases.
- Place flour in a bowl and mash in the margarine using a fork. Stir in the sugar, eggs milk and essence and beat to a smooth consistency.
- Add the blueberries and mix gently so as not to break them open. Gently stir in the conserve, just enough to make a marbled effect.
- Spoon the mixture into the muffin cases dividing it equally. Sprinkle with crushed sugar lumps and bake for 20-25 minutes until well risen and brown.
- Leave to stand for a few minutes then cool on a wire rack.
Nutrition Facts : Calories 174.5, Fat 6.5, SaturatedFat 1.6, Cholesterol 37.3, Sodium 77.3, Carbohydrate 25.3, Fiber 0.9, Sugar 9.1, Protein 3.7
STRAWBERRY STREUSEL MUFFINS
Muffins have always been a favorite breakfast food for my family. My children have now "left the nest", but I still find myself mixing a batch of these muffins using strawberries from my garden.
Provided by Taste of Home
Time 40m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. , Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
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