BAKERY STYLE BLUEBERRY & BLACKBERRY MUFFINS
These scrumptious uber-yummy blueberry and blackberry 'bakery style' muffins offer an explosion of flavor in every bite.
Provided by Kim Lange
Categories Breakfast
Time 28m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a medium bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, almond milk and vanilla and then add in the dry ingredients, mixing until just combined, do not overmix. Add berries and gently fold together until incorporated.
- Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13-15 minutes.
- Let cool for about 10 minutes and enjoy warm.
- Make sure you seal the muffins to keep fresh.
WHOLE-GRAIN BLUEBERRY MUFFINS
Get the recipe for Whole-Grain Blueberry Muffins.
Provided by Charlyne Mattox
Time 40m
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
- In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
- Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. *Measure the flour by spooning it into a dry measuring cup, then sweep off the excess with a knife.
Nutrition Facts : Calories 189 kcal, Carbohydrate 29 g, Cholesterol 26 mg, Protein 5 g, SaturatedFat 2 g, Sodium 256 mg, Sugar 13 g, Fat 7 g, UnsaturatedFat 0 g
WHOLE GRAIN BLACKBERRY SPICE MUFFINS
A delicious muffin recipe to use up fresh blackberries!
Provided by RecipeGirl.com
Time 34m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 muffin, Calories 145 kcal, Carbohydrate 27 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 139 mg, Fiber 1 g, Sugar 14 g
BLACK AND BLUEBERRY MUFFINS
These are moist and sweet, and full of berries. My two children cannot get enough of them, and often bring me berries they have picked to make these muffins. The muffins are made with whole wheat flour and wheat germ, but the kids do not seem to notice.
Provided by Syd
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
- In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
- Bake in preheated oven for 20 minutes, or until done.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 22 g, Cholesterol 30.6 mg, Fat 4.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.2 g, Sodium 204.8 mg, Sugar 8.7 g
WHOLE WHEAT BLUEBERRY MUFFINS
These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!
Provided by My4NonBlondes
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
- Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
- Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.
Nutrition Facts : Calories 183 calories, Carbohydrate 29.1 g, Cholesterol 16 mg, Fat 7 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 188 mg, Sugar 16.7 g
WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL
This master recipe for juicy, whole grain berry muffins is both extremely flexible and extremely rewarding. It is sweet but not sugary, packed with whole grains but not dense, and reasonably rich in fiber, protein, complex carbohydrates and healthy fats. The fresh berries and nuts are interchangeable with dried fruit, coconut or sunflower seeds. And the muffins freeze beautifully; they can go from a 300-degree oven to the breakfast table (or the car) in about 20 minutes.
Provided by Julia Moskin
Categories breakfast, brunch, quick breads
Time 2h
Yield 18 to 24 muffins
Number Of Ingredients 22
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.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 10 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 240 milligrams, Sugar 19 grams, TransFat 0 grams
MIXED GRAIN AND BLUEBERRY MUFFINS
These muffins aren't at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.
Provided by Martha Rose Shulman
Categories breakfast, brunch, side dish
Time 1h
Yield Twelve muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.
- Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
- In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.
- Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 8 grams, TransFat 0 grams
WHOLE GRAIN BLUEBERRY-FUL MUFFINS
I was forced to improvise some ingredients in my usual muffin recipe this morning, and boy was I glad! These were seriously good (my husband had 8 of them in one sitting) and you would never guess they are healthy. Makes a baker's dozen (or 12 biggies).
Provided by smellyvegetarian
Categories Quick Breads
Time 23m
Yield 13 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients in a large bowl.
- Make a well in the center of the mix and add wet ingredients.
- Mix just until combined, then fold in berries.
- Bake 18-20 minutes at 400.
BLUEBERRY SPICE MUFFINS
"These nicely spiced blueberry muffins are a pleasant complement to an informal brunch or as a special treat for breakfast," notes Faye Hintz, a reader from Duarte, California.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries., Fill greased or paper-line muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 172 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
BLACKBERRY MUFFINS
No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. -Julee Walberg, Carson City, Nevada
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE-GRAIN BLUEBERRY / BLACKBERRY SPICE MUFFINS
WONDERFUL recipe borrowed from Cooking Light and tweaked a wee bit. This is a light muffin with nice berry flavor and a hint of spice. I used frozen blueberries with excellent results.
Provided by LillyZackMom
Categories Breads
Time 30m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 153.4, Fat 2.7, SaturatedFat 1.4, Cholesterol 17.1, Sodium 160, Carbohydrate 30.1, Fiber 1.9, Sugar 16.4, Protein 3.3
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- 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 center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.
- Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.
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