MIXED BERRY MUFFINS
Make and share this Mixed Berry Muffins recipe from Food.com.
Provided by Gingerbear
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 400°F.
- Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center.
- In another medium bowl, whisk the milk, oil and eggs.
- Mix well and pour into the well.
- Stir just until blended.
- Fold in the berries.
- Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
- Cool in the pan for 5 minutes.
- Remove the muffins and serve warm or cool on a wire rack.
Nutrition Facts : Calories 229.9, Fat 10.8, SaturatedFat 1.9, Cholesterol 33.9, Sodium 172.7, Carbohydrate 29.6, Fiber 0.6, Sugar 12.6, Protein 3.9
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.
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
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MIXED BERRY MUFFINS - KIM'S CRAVINGS
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5/5 (7)Total Time 40 minsCategory Breakfast, BrunchCalories 306 per serving
- Preheat oven to 375ºF. Line a dozen muffin tins with liners or spray nonstick cooking spray over the tins.
- In a large bowl, whisk together the flour, oats, baking powder and salt. Add the mixed berries and toss to coat well. Set aside.
- Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Then, slowly stream in the milk. Mix until blended.
- Mix the wet ingredients with the dry ingredients, being careful not to smoosh the berries. Mix until just combined then fill prepared muffin tins with batter.
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