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.
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
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 :
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
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