MIXED BERRY MUFFINS
These fluffy and moist triple berry muffins come together quickly and are loaded with juicy strawberries, raspberries and blueberries.
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 11
Steps:
- Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.
- Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
- In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.
- Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
- Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 340 kcal, Carbohydrate 52 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 61 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
BERRY, BERRY GOOD MUFFINS
Fresh berries are prolific in the Pacific Northwest during the summer, but we freeze them to use all year round. These are delectable in them morning or at teatime. The muffin is the perfect support for a mixture of raspberries, blueberries and blackberries, for a change try a single type. Fresh or frozen berries can be used. The topping is an extra delight, but can be ommited.
Provided by momaphet
Categories Quick Breads
Time 32m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven ot 350 degrees.
- Topping:.
- Mix dry ingredients together.
- Stir in nuts and butter, mix until butter mixture is crumbly, set aside.
- Muffins:.
- Combine dry ingredients in a large bowl.
- Make a well in the center, add milk, butter and egg and mix just until smooth.
- Gentley fold in berries.
- Spoon into paper-lined muffin cups, fill 2/3 full.
- Sprinkle with 1 Tbls. of topping.
- Bake 20-25 minutes, or until toothpick comes out clean.
- Cool 5 minutes, remove from pan, serve warm.
- Note: if using frozen berries, defrost first, and toss with 1 Tbls of the flour mixture.
Nutrition Facts : Calories 284.6, Fat 12.8, SaturatedFat 6.7, Cholesterol 42.4, Sodium 207.4, Carbohydrate 40.6, Fiber 1.5, Sugar 18.6, Protein 3.5
TRIPLE BERRY MUFFINS
Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts :
VERY BERRY MUFFINS
The original recipe used frozen raspberries, but I had a berry mix of raspberries, cherries, blueberries, and blackberries on my hands. The result was very tasty! I made these for a light brunch on Thanksgiving day.
Provided by quirkycook
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 229.4, Fat 8.2, SaturatedFat 5, Cholesterol 36.3, Sodium 287, Carbohydrate 35.8, Fiber 0.6, Sugar 17, Protein 3.5
BERRY MUFFINS
This is a recipe from The Muffin Lady cookbook, that I changed a little bit. It makes a delicious, bakery style muffin. I use a frozen berry mix, and the combination is heavenly.
Provided by ciao4293
Categories Quick Breads
Time 40m
Yield 6-12 muffins
Number Of Ingredients 10
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.
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