RECIPES
A blast of berries in a delicious soft muffin, a perfect teat or lunch box filler that everyone will enjoy.
Time 35m
Yield 12
Number Of Ingredients 20
Steps:
- Step 1:Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5) and line a muffin tin with muffin cases.Step 2:Sift together the flour & 115g of caster sugar, baking powder, bicarbonate of soda & salt into a large bowl. Pour the milk into a jug, add the eggs and mix by handStep 3:Make a well in the centre of the dry ingredients and, mixing slowly, add the milk & egg mixture, increase the speed and beat until the batter is smooth. Pour in the melted butter and beat again until well mixedStep 4:Stir in the berries by hand, ensuring they are evenly mixed, then spoon the batter into the cases until 2/3 full.Step 5:Sprinkle the tops with the remaining sugar.Step 6:Bake in the oven for 20-25 mins until the muffins are golden brown and springy to the touch. Allow to cool then transfer to a wire rack.
BETTER BEST BLUEBERRY (AND RASPBERRY) MUFFINS
These blueberry-and-raspberry muffins are mini cakes of flavor explosion and fantastic texture. The different components -- high extraction flour, sourdough discard, lemon zest, sweet blueberries, and tart raspberries -- all come together perfectly into a moist and delicious treat.
Provided by Melissa Johnson
Categories Recipes
Time 45m
Yield 12-16 muffins
Number Of Ingredients 13
Steps:
- Preheat your oven to 375°F.
- Line a 12-cup muffin tin or grease it with butter or non-stick spray. You can make 12 tall muffins or about 16 regular ones.
- In a large bowl or stand mixer bowl with a paddle attachment, beat the softened butter and sugar until it's light and creamy.
- Beating between each addition, add the sourdough starter, eggs one at a time, vanilla extract, and lemon zest.
- In another bowl, sift together the flour, baking powder, and salt.
- Alternately add the milk and the dry ingredients to the creamed mixture in 2-3 rounds, stirring or running the mixer throughout.
- Gently fold in the berries, the delicate raspberries after the blueberries, and then spoon the batter into the cupcake liners. The batter will be somewhat stiff and be higher than the rim of the liners, but it will settle after about 10 minutes in the oven.
- Sprinkle sugar over the muffin batter. This will create a crisp top crust on the muffins.
- Bake for 30-35 minutes. Remove the muffins from the pan and let them cool about a half hour before serving.
- You can store the muffins uncovered and they won't dry out. I like to invert a big bowl over any muffins that aren't eaten the day they were baked.
JORDAN MARSH'S BLUEBERRY MUFFINS
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Provided by Marian Burros
Categories breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams
BLUEBERRY-RASPBERRY MUFFINS
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
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
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
MOODY'S BLUEBERRY-RASPBERRY MUFFINS
According to "True Blueberry" by Dannenberg, Moody's Diner in Maine is famous for their blueberry muffins among other things. Here is one of their recipes. (I forgot to write sugar in my ingredients list but a reviewer caught my mistake. I got zero stars, so I wonder if the muffins turned out horrible with no sugar or if the reviewer added the sugar as specified in the directions anyway and gave the recipe a zero to reflecte my accidental omission. FYI, when I made them myself, they were very good! Note sugar is now in the ingredients list! )
Provided by Linky
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- preheat oven to 375 degrees F.
- grease a standard 12-hole muffin tin.
- Sift 2 1/4 cups flour, baking powder and salt into large bowl. Set aside.
- In bowl of electric mixer, combine 2/3 cup sugar, oil and eggs. Beat on high until creamy and lemony.
- Reduce speed to low. Add milk and vanilla just til blended.
- Add sugar mixture to flour mixture. Use a wooden spoon and stir til just combined (will be lumpy).
- Toss berries with remaining 1 Tbs flour to coat, add to batter and gently fold inches.
- Fill each hole in muffin tin until almost to the top.
- Sprinkle the muffin tops with remaining 2 Tbs. sugar.
- Bake for 20- 25 minutes until light golden brown.
- Let pan cool then gently remove muffins.``.
Nutrition Facts : Calories 254.5, Fat 11, SaturatedFat 1.5, Cholesterol 34.2, Sodium 308.4, Carbohydrate 34.6, Fiber 1.1, Sugar 14.2, Protein 4.4
THE BEST BLUEBERRY AND RASPBERRY MUFFINS
Steps:
- Preheat the oven to 190ºC (375ºF), rack in the middle.
- Line a 12 cup muffin pan with paper cups.
- In a medium size mixing bowl mix together dry ingredients: flour, baking powder, salt. Set aside.
- With electrical mixer beat softened butter and sugar at high speed, until light and fluffy.
- Add the following ingredients one at a time and keep mixing until fully incorporated: sourdough starter, eggs, vanilla extract, lemon zest.
- Incorporate flour mixture and milk into the batter by alternating 1/3 of flour mixture and 1/3 of milk and mixing it together using large silicone spatula.
- Add frozen berries and gently fold into the batter by using silicone spatula.
- Divide the batter among 12 cups in the pan, sprinkle the tops with a little bit of granulated sugar.
- Bake for 35 minutes.
- Let cool for 10 minutes in the pan and then remove the muffins and let completely cool on a cooling rack.
RASPBERRY BUTTERMILK MUFFINS
For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!
Provided by Taste of Home
Time 40m
Yield 12-15 muffins.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.
Nutrition Facts : Calories 178 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 348mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
More about "blueberry raspberry muffins recipes"
BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING
From bakerbynature.com
5/5 (2)Servings 12Cuisine AmericanCategory Breakfast
- Preheat the oven to 400 degrees (F). Line a standard 12-cup muffin tin with paper liners; set aside.
HEALTHY BLUEBERRY MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
BLUEBERRY AND RASPBERRY MUFFINS - ANNIE'S NOMS
From anniesnoms.com
BLUEBERRY MUFFINS WITH RASPBERRY JAM SWIRLS - AVERIE …
From averiecooks.com
BLUEBERRY MUFFINS (ULTRA MOIST!) | RECIPETIN EATS
From recipetineats.com
BLUEBERRY MUFFIN RECIPES | ALLRECIPES
From allrecipes.com
BLUEBERRY AND RASPBERRY MUFFINS | TASTY KITCHEN: A …
From tastykitchen.com
BEST BLUEBERRY MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
MUFFIN RECIPES | JAMIE OLIVER
From jamieoliver.com
LEMON RASPBERRY MUFFINS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BLUEBERRY MUFFINS | RICARDO
From ricardocuisine.com
BLUEBERRY RASPBERRY MUFFINS RECIPE BY TAYLOR MATHIS …
From honestcooking.com
BLUEBERRY AND RASPBERRY MUFFINS - GAL ON A MISSION
From galonamission.com
BLUEBERRY RASPBERRY MUFFIN RECIPE RECIPES ALL YOU NEED IS …
From tutdemy.com
RASPBERRY MUFFINS - RECIPE GIRL
From recipegirl.com
BLUEBERRY RASPBERRY MUFFINS WITH STREUSEL TOPPING
From emerils.com
MIXED BERRY MUFFINS - NATASHASKITCHEN.COM
From natashaskitchen.com
LEMON RASPBERRY BLUEBERRY MUFFINS - LADYOFTHELADLE.COM
From ladyoftheladle.com
CHOCOLATE RASPBERRY OATMEAL MUFFINS - RELUCTANT ENTERTAINER
From reluctantentertainer.com
RASPBERRY BLUEBERRY MUFFINS RECIPE - TARTISTRY.COM
From tartistry.com
RASPBERRY MUFFINS {FRESH OR FROZEN RASPBERRIES} – WELLPLATED.COM
From wellplated.com
BLUEBERRY-RASPBERRY AQUAFABA VEGAN MUFFINS - FORKS OVER KNIVES
From forksoverknives.com
BUTTERMILK BLUEBERRY MUFFINS BEST RECIPES
From findrecipes.info
BANANA, BLUEBERRY AND RASPBERRY MUFFINS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
BLUEBERRY RASPBERRY MUFFINS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY RASPBERRY MUFFINS - BAKING WITH MOM
From bakingwithmom.com
FAVORITE RASPBERRY MUFFINS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
BLUEBERRY RASPBERRY MUFFINS WITH STREUSEL TOPPING RECIPE
From food.com
BEST DAMN RASPBERRY MUFFINS - RECIPETEACHER
From recipeteacher.com
PERFECT BLACK RASPBERRY MUFFINS • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
RASPBERRY AND BLUEBERRY MUFFINS | CRAVINGS JOURNAL
From cravingsjournal.com
SUGAR-CRUSTED RASPBERRY-BLUEBERRY MUFFINS - KITCHEN MEETS GIRL
From kitchenmeetsgirl.com
BLUEBERRY & RASPBERRY OAT MUFFINS | SAVE-ON-FOODS
From saveonfoods.com
RASPBERRY CRUMBLE COOKIES (COSTCO COPYCAT) - MOM ON TIMEOUT
From momontimeout.com
BLUEBERRY RASPBERRY OATMEAL MUFFINS | BREAKFAST RECIPES | PBS FOOD
From pbs.org
WHOLE 30 BLUEBERRY MUFFINS RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BLUEBERRY, RASPBERRY & WHITE CHOCOLATE CHIP MUFFINS
From abajillianrecipes.com
EASY RASPBERRY MUFFINS RECIPE | BY SUGAR AND SOUL CO
From sugarandsoul.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love