Whole Grain Blackberry Spice Muffins Recipes

WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL

Steps:

• Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
• In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
• Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don't worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
• Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
• Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
• Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
• Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
• Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
• Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.

WHOLE GRAIN BLACKBERRY SPICE MUFFINS

Steps:

• Preheat oven to 375°F. Line 17 muffin cups with paper liners and spray lightly with nonstick spray.
• In a large bowl, combine flour and next 6 ingredients (through allspice). Make a well in the center of the mixture. In a small bowl, combine milk, butter, vanilla and egg; add to flour mixture, stirring until just moist. Gently stir in blackberries.
• Spoon 1/4 cup batter into each muffin cup. Sprinkle each lightly with sugar. Bake for 16 minutes, or until center springs back when touched. Cool in pans 10 minutes on wire racks.

WHOLE-GRAIN BLUEBERRY / BLACKBERRY SPICE MUFFINS

Steps:

• Preheat oven to 400.
• Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 6 ingredients (through apple pie spice) in a large bowl. Make a well in the center of the mixture. Combine milk, butter, vanilla and egg in a small bowl. Add to flour mixture stirring until just moist. Gently stir in berries.
• Spray each muffin tin with nonstick spray.
• I used a large Pampered Chef scoop and put one scoop into each muffin tin. Bake @ 400 for 16 minutes or until knife inserted in middle comes out clean.

WHOLE-GRAIN BLACKBERRY SPICE MUFFINS

Steps:

• Preheat oven to 400 degrees farenheit.
• Line 17 muffin cups with paper liners.
• Combine flour, oats, brown sugar, baking powder, baking soda, salt, and apple-pie spice in a large bowl.
• Make a well in the center of the mixture.
• Combine milk, butter, vanilla, and egg in a small bowl; pour into well in flour mixture, stirring until just moist.
• Gently stir in blackberries.
• Spoon 1/4 batter into each of 17 paper-lined muffin cups.
• Bake at 400 degrees Fahrenheit for 16 minutes.
• Sprinkle muffing evenly with granulated sugar and return to oven to bake 3 minutes or until muffins spring back when touched lightly in center.
• Cool in pans for 10 minutes on wire racks.

HEARTY WHOLE GRAIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
• Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
• Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

BLACKBERRY MUFFINS

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.