Very Berry Muffins Recipes

Steps:

• Preheat oven to 400 degrees F.
• Grease standard size muffin pan cups.
• In a small bowl,whisk together margarine,milk,grated lemon peel,vanilla and eggs.
• In a large bowl stir together flour,sugar,baking powder and salt until blended.
• Make a well in center of dry ingredients and add wet ingredients,stirring just until combined;Fold in berries.
• Divide batter equally among prepared muffin pan cups.
• Bake 20 minutes until golden colour or until toothpick inserted in center comes out clean.
• Let sit 10 minutes before removing from pan;Cool on rack.

Steps:

• Place oven rack in top 1/3 of oven.
• Preheat oven to 375°F Line 12 muffin cups with paper liners. Lightly spray liners with non-stick cooking spray.
• Sift together flour, baking powder and salt, set aside.
• Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
• Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.

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.

Steps:

• Preheat oven to 400° F.
• Place the first 6 ingredients in a bowl and combine.
• Combine the egg, vanilla extract, milk and oil in a separate bowl.
• Slowly combine the dry ingredients into the wet ingredients.
• Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.
• Pour batter into greased or muffin lined regular sized tins.
• Bake for 20-22 minutes.
• Allow muffins to cool for 5 minutes then remove to a cooling rack.

Steps:

• Combine oats, flour, sugar, baking powder, and salt.
• Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in berries.
• Fill greased muffin cups 2/3 full with batter.
• Combine topping ingredients till crumbly. Sprinkle some topping over the muffin cups.
• Bake at 425°F for 20 to 25 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
• Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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.