Yummyberrymuffins Recipes

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.

Steps:

• Mix dry ingredients together.
• In a separate bowl, mix milk, oil, and eggs.
• Stir into dry ingredients.
• Mix until just blended.
• Don't mix until smooth, batter should be a little lumpy.
• Fold in berries.
• Divide mixture evenly into greased large muffin tins.
• Bake in a preheated 400 degree oven 15-18 minutes or until toothpick comes out clean.

Steps:

• Preheat oven to 375°F.
• Grease 18 large muffin tins.
• In a large bowl, mix flour, sugar, cinnamon, salt and baking powder.
• In another bowl, whisk eggs, and add the rest of the ingredients.
• Pour wet ingredients over dry and mix until moistened.
• Bake for about 25 to 30 minutes or until a toothpick inserted comes out clean.
• Remove from muffin tin and let cool.
• Glaze:.
• Stir orange juice into 1/3 cup of icing sugar and pour over muffins.

Steps:

• Preheat the oven to 350 degrees. Line muffin tins with paper liners.
• Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
• Bake the muffins for 20 to 25 minutes, until golden brown.

Steps:

• For the muffins: Line a 12-cup muffin tin with foil muffin cup liners.
• Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl. Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the batter with a rubber spatula until just combined.
• For the topping: Combine the flour and brown sugar in a medium bowl. Either using a fork or your fingers, mix in the butter to form large and medium crumbs.
• Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the blueberries among the cups. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
• When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.
• These muffins can also be baked immediately. Preheat the oven to 350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes.

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.
• Grease 12 muffin cups.
• In food processor, combine the sugar, egg, sour cream, and oil.
• Pulse until well blended.
• In a separate bowl, combine flour, soda, and salt.
• Add to the food processor and pulse just to blend.
• Fold in fruit.
• Spoon mixture into the muffin cups, filling them 3/4 full.
• Bake for 20 minutes or until a tester inserted in the center comes out clean.

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:

• Preheat your oven to 400 degrees.
• In a bowl mix the milk, the egg, the applesauce, the oil, and the vanilla.
• Mix well and set aside.
• In another bowl combine the flour, wheat germ, baking powder, and salt.
• Add the wet to the dry, mixing just until combined.
• Add the dried berries and just mix until combined.
• Bake at 400 degrees for 20-25 minutes or until brown.

Steps:

• Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
• In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
• Add the blueberries and carefully fold into the batter using a rubber spatula.
• Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
• Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• Enjoy!

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.