Blackberry Microwave Muffins Recipes

BLUEBERRY MUFFINS (MICROWAVE VERSION)

Steps:

• 1. In a bowl, combine flour, sugar, baking powder and salt. Add blueberries.
• 2. Add milk, melted butter and egg. Mix until dry ingredients are just moistened. Do not overbeat.
• 3. Spoon batter into aluminum-lined or paper-lined microsafe baking or cupcake pan. Don't fill more than 2/3 up.
• 4. Microwave at MEDIUM HIGH power for 3 minutes. Let rest for 3 minutes.
• 5. Microwave at HIGH power for another 2 to 3 minutes or until muffins are done. They will still be a little soft in the center. Let them rest in the pan for a couple of minutes.
• 6. Serve them warm with butter or honey.

BLACKBERRY MICROWAVE MUFFINS

Steps:

• Mix dry in a bowl with blackberries, careful not to break fruit.
• Mix wet in another bowl.
• Add wet into dry by folding in gently to not disturb blackberries.
• Pour into individual small cups (ramekins) about half full.
• Microwave on top of inverted plate, 4 at a time for approximately 3 1/2 minutes
• Let set for 5 minutes or so.
• Invert muffins back into ramekins and microwave on high for 1 minute to finish off the bottoms.

BLACKBERRY MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

MICROWAVE BLUEBERRY MUFFIN IN A MUG

Steps:

• Mix flour, oats, baking soda, cinnamon, cloves, nutmeg, baking powder, and salt together in a microwave-safe mug. Stir egg white, milk, brown sugar, and vanilla extract into flour mixture until batter is fully combined; slowly stir in blueberries.
• Cook in microwave for 1 minute. Check muffin for doneness and continue cooking in 15 second increments until cooked through, about 1 minute more.

BLACKBERRY MUFFINS

Steps:

• Mix together dry ingredients in large bowl.
• Toss blackberries in dry ingredients til flour coated.
• Mix together liquid ingredients.
• Pour wet ingredients into dry and mix just til moist.
• Spoon batter into jumbo muffin cups (ungreased).
• Bake at 350 for 25-30 minutes .

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.

MICROWAVE BLUEBERRY MUFFINS

Steps:

• Combine the flour, baking soda, baking powder and salt in a bowl. Melt the honey and butter together. Stir in the milk, egg and lemon juice. Combine the wet ingredient and the dry ingredients and mix a little. Add the blueberries and mix gently until no white streaks of flour remain.
• Coat a plastic muffin tin or 6 1-cup Pyrex custard cups with nonstick cooking spray. Fill cups half full of batter. Microwave five or six at a time for about 2 1/2 minutes for an 1100-watt microwave. (Start checking at about 2 minutes.) When they look set, they're done. Let stand 3 to 5 minutes to firm up. Turn out of tins/cups.