Blueberry Raspberry Muffins Recipes

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
• In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.
• Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
• Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.

Steps:

• Heat oven to 425 degrees.
• Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries.
• Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar.
• Reduce heat to 400 degrees, place muffin tins on middle shelf of oven. Bake about 25 minutes, until muffins are golden brown. Remove from muffin tins and cool.

Steps:

• Heat oven to 375°F. Grease 12 medium muffin cups with shortening, or line with paper baking cups.
• In large bowl, mix flour, granulated sugar, baking powder, salt and nutmeg. Stir in egg, milk, butter and vanilla just until blended. Gently fold in raspberries. Divide batter among muffin cups, using 1/4 cup batter for each cup. Sprinkle sugar crystals over batter.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.

Steps:

• For the crumb: Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with muffin liners.
• Whisk the melted butter, brown sugar, cinnamon and salt together in a medium bowl.
• Add the flour and mix until completely blended and crumbly, then set aside.
• For the muffins: Sift together the flour, sugars, baking powder, baking soda and salt in a large bowl. Whisk the dry ingredients to combine, then make a well in the center.
• Whisk together the eggs, melted butter, oil, buttermilk and vanilla in a separate bowl. Pour the liquid ingredients into the center of the dry ingredients, then fold together with a spatula just until the dry ingredients are moistened. Don't overmix. Gently fold in the blueberries. Some may break, and that is okay.
• Use a 2-ounce scoop or a 1/4 cup measuring cup to portion heaping scoops of batter into each lined muffin cavity. Top each muffin with about 2 tablespoons of crumb, gently pushing the crumb in place.
• Bake the muffins until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, about 25 minutes. (You may need to push some of the crumb aside to test the muffins.) Cool for 5 to 10 minutes in the muffin tin, then move to a wire rack to cool. Enjoy warm or at room temperature.

Steps:

• Preheat oven to 400F; line twelve muffin cups with paper liners.
• Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
• Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
• Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
• Variation: You can use raspberries instead of blueberries.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
• Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
• Mix this with flour mixture.
• Fold in blueberries.
• Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
• Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.