Ripplecoves Light Berry Muffins Recipes

BERRY MUFFINS

Steps:

• Heat oven to 350 degrees.
• Sift the dry ingredients together.
• Mix in the eggs, oil, butter, milk and vanilla.
• Fold in your choice of berries.
• (I get a blend of frozen berries at my grocery store--raspberries, blackberries, strawberries and blueberries. These make a great mixed berry muffin,and they're much more economical than fresh. But use what you have) Pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan.
• (Tip-an ice cream scoop makes easy work of this task, and muffins are the same size.) Bake for 30-40 minutes, start checking at 30 minutes or so.
• Cool in pan on rack for about 5 minutes, then turn on out on rack to cool.

VERY BERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Grease standard size muffin pan cups.
• In a small bowl,whisk together margarine,milk,grated lemon peel,vanilla and eggs.
• In a large bowl stir together flour,sugar,baking powder and salt until blended.
• Make a well in center of dry ingredients and add wet ingredients,stirring just until combined;Fold in berries.
• Divide batter equally among prepared muffin pan cups.
• Bake 20 minutes until golden colour or until toothpick inserted in center comes out clean.
• Let sit 10 minutes before removing from pan;Cool on rack.

FREEZER TO OVEN BERRY MUFFINS

Steps:

• For the muffins: Line a 12-cup muffin tin with foil muffin cup liners.
• Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl. Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the batter with a rubber spatula until just combined.
• For the topping: Combine the flour and brown sugar in a medium bowl. Either using a fork or your fingers, mix in the butter to form large and medium crumbs.
• Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the blueberries among the cups. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
• When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.
• These muffins can also be baked immediately. Preheat the oven to 350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes.

MULBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners.
• Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

PRESIDENTIAL BERRY MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease muffin tins or use paper baking cups.
• In a large bowl, sift together flour, sugar, and baking powder. Set aside.
• In a food processor, combine melted butter, cream cheese, milk, vanilla, and eggs. Process until smooth. Pour liquid into dry ingredients and stir just until combined. Fold in fruit.
• Scoop batter into muffin cups. Lightly sprinkle tops with sugar. Bake for 30 minutes or until muffins spring back when lightly pressed.

VERY BERRY MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Grease 12 muffin cups.
• For crumb topping, combine 1/4 cup flour and brown sugar in a small bowl.
• Cut in 2 tablespoons butter until mixture is crumbly.
• Set aside 1/4 cup flour.
• Combine 1 3/4 cups flour, granulated sugar, baking powder, baking soda, salt and lemon peel in a medium bowl. Combine milk, melted butter and egg. Mix well.
• Toss berries with 1/4 cup flour until coated.
• Add berries to muffin mixture.
• Spoon batter into muffin tins until 3/4 full.
• Sprinkle with crumb topping.
• Bake for 25-30 minutes or until toothpick inserted comes out clean.
• Cool in pan for 2 minutes then remove to wire rack.
• Serve warm or at room temperature.

LEMON-BERRY MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
• In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
• Add the blueberries and carefully fold into the batter using a rubber spatula.
• Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
• Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• Enjoy!

BERRY CREAM MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add fresh or frozen berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.

YUMMY BERRY MUFFINS

Steps:

• Mix dry ingredients together.
• In a separate bowl, mix milk, oil, and eggs.
• Stir into dry ingredients.
• Mix until just blended.
• Don't mix until smooth, batter should be a little lumpy.
• Fold in berries.
• Divide mixture evenly into greased large muffin tins.
• Bake in a preheated 400 degree oven 15-18 minutes or until toothpick comes out clean.

TRIPLE BERRY MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 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.

BERRY LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
• Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
• Fold in blueberries and raspberries.
• Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

BERRY PLEASING MUFFINS

Steps:

• In a large bowl, combine the blueberries, cranberries and 1/4 cup sugar; set aside. In a large bowl, beat cream cheese and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and nutmeg; add to the creamed mixture. Fold in the berry mixture. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

VERY BERRY MUFFINS

Steps:

• Preheat oven to 400° F.
• Place the first 6 ingredients in a bowl and combine.
• Combine the egg, vanilla extract, milk and oil in a separate bowl.
• Slowly combine the dry ingredients into the wet ingredients.
• Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.
• Pour batter into greased or muffin lined regular sized tins.
• Bake for 20-22 minutes.
• Allow muffins to cool for 5 minutes then remove to a cooling rack.