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
BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING
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.
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
BLUEBERRY MUFFINS II
You will get gig, moist, and delicious muffins packed with fresh blueberries when you follow this simple muffin recipe.
Provided by OKBEE
Categories Blueberry Muffins
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
- In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.
- Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
- Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 30.5 g, Cholesterol 34.5 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 164.7 mg, Sugar 18.9 g
BLUEBERRY MUFFINS I
Great muffins made with fresh or frozen blueberries.
Provided by Allrecipes Member
Categories Blueberry Muffins
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.1 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 231.4 mg, Sugar 10.3 g
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 :
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.
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