MIXED BERRY MUFFINS RECIPE RECIPES
BLUEBERRY CREAM MUFFINS RECIPE: HOW TO MAKE IT
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. —Lillian Van der Harst, Center Lovell, Maine
Provided by Taste of Home
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 24 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
MARY BERRY'S CARROT CAKE MUFFINS RECIPE - BBC FOOD
Mary Berry ensures you can have all the same flavours of carrot cake in a respectable muffin, plus the sweet cream cheese icing as a surprise filling.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- Put the bran cereal and milk in a large mixing bowl and stir just to mix. Leave to soak for 15 minutes. Meanwhile, preheat the oven to 220C/425F/Gas 7. Line a 12-hole muffin tray with paper muffin cases.
- Add half the zest to the cereal and milk and put to one side. In a small bowl, add the cream cheese and caster sugar to the remaining zest and mix well – this will be your filling.
- Using the coarse-hole side of a grater, grate the carrots onto a board. Weigh out 150g/5½oz grated carrot and add to the large bowl. (Save any leftover carrots for a salad.)
- By now the cereal will be very mushy. Add the brown sugar and mix well with a wooden spoon. Sift in the flour, baking powder, cinnamon and ginger but don’t mix them in just yet.
- Break the eggs into another bowl and add the oil. Beat with a fork just until the egg yolks are broken up and mixed with the whites. Tip into the large bowl and mix everything together with the wooden spoon.
- Using a medium-sized spoon, drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle.
- Cover the filling with the rest of the carrot mixture, dividing it evenly among the cases. Place in the heated oven and bake for about 20 minutes until golden-brown. Check the muffins are cooked by gently pressing the centre of a muffin with your finger – if it springs back then it’s ready.
- Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours.
More about "mixed berry muffins recipe recipes"
MIXED BERRY COBBLER - DRISCOLL'S
There aren't too many desserts that are as easy as cobbler yet so incredibly delicious as well. You can use all four berry types or pick a blend of your favorites in this versatile cobbler recipe. Be sure to have whipped cream or vanilla ice cream on hand to serve.
From driscolls.com
Reviews 4.7
Calories 550 per serving
From driscolls.com
Reviews 4.7
Calories 550 per serving
See details
BLUEBERRY CREAM MUFFINS RECIPE: HOW TO MAKE IT
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. —Lillian Van der Harst, Center Lovell, Maine
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Breakfast, Brunch
Calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Breakfast, Brunch
Calories per serving
- Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
See details
MARY BERRY'S CARROT CAKE MUFFINS RECIPE - BBC FOOD
Mary Berry ensures you can have all the same flavours of carrot cake in a respectable muffin, plus the sweet cream cheese icing as a surprise filling.
From bbc.co.uk
Reviews 4.2
From bbc.co.uk
Reviews 4.2
- Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours.
See details
MIXED BERRY COBBLER - DRISCOLL'S
There aren't too many desserts that are as easy as cobbler yet so incredibly delicious as well. You can use all four berry types or pick a blend of your favorites in this versatile cobbler recipe. Be sure to have whipped cream or vanilla ice cream on hand to serve.
From driscolls.com
Reviews 4.7
Calories 550 per serving
From driscolls.com
Reviews 4.7
Calories 550 per serving
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JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
See details
HOMEMADE BLUEBERRY MUFFINS RECIPE - BETTYCROCKER.COM
These spongy blueberry muffins are ready in just 45 minutes.
From bettycrocker.com
Reviews 3
Total Time 45 minutes
Calories 160 per serving
From bettycrocker.com
Reviews 3
Total Time 45 minutes
Calories 160 per serving
- Bake 20 to 25 minutes or until golden brown. If baked in a sprayed pan, let stand about 5 minutes in the pan, then remove muffins from pan to a cooling rack. If baked in paper baking cups, immediately remove muffins from the pan to a cooling rack. Serve warm or cool.
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BLUEBERRY MUFFINS RECIPE - BETTYCROCKER.COM
Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate—and it doesn’t take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!
From bettycrocker.com
Reviews 4
Total Time 40 minutes
From bettycrocker.com
Reviews 4
Total Time 40 minutes
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
See details
MIXED BERRY COBBLER - DRISCOLL'S
There aren't too many desserts that are as easy as cobbler yet so incredibly delicious as well. You can use all four berry types or pick a blend of your favorites in this versatile cobbler recipe. Be sure to have whipped cream or vanilla ice cream on hand to serve.
From driscolls.com
Reviews 4.7
Calories 550 per serving
From driscolls.com
Reviews 4.7
Calories 550 per serving
See details
JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
See details
HOMEMADE BLUEBERRY MUFFINS RECIPE - BETTYCROCKER.COM
These spongy blueberry muffins are ready in just 45 minutes.
From bettycrocker.com
Reviews 3
Total Time 45 minutes
Calories 160 per serving
From bettycrocker.com
Reviews 3
Total Time 45 minutes
Calories 160 per serving
- Bake 20 to 25 minutes or until golden brown. If baked in a sprayed pan, let stand about 5 minutes in the pan, then remove muffins from pan to a cooling rack. If baked in paper baking cups, immediately remove muffins from the pan to a cooling rack. Serve warm or cool.
See details
BLUEBERRY MUFFINS RECIPE - BETTYCROCKER.COM
Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate—and it doesn’t take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!
From bettycrocker.com
Reviews 4
Total Time 40 minutes
From bettycrocker.com
Reviews 4
Total Time 40 minutes
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
See details
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I soaked the oatmeal in the milk for 15 minutes. In a sep. bowl I mixed the oil, egg, sugar. In another bowl I mixed the dry ingredients. I combined all the ingredients and saved some flour to cover the blueberries in and added them last. The muffins …
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From theviewfromgreatisland.com
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STRAWBERRY MUFFINS RECIPE | ALLRECIPES
Excellent recipe. First I made strawberry chocolate chip muffins. Adding chocolate really made a difference. I used the recipe for 6 muffins and ended up making 9!! Everyone loved them, and by the next day they were all gone. So I decided to make banana chocolate chunk muffins following the same recipe, and I got 10 muffins …
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OATMEAL BLUEBERRY MUFFINS RECIPE | ALLRECIPES
I soaked the oatmeal in the milk for 15 minutes. In a sep. bowl I mixed the oil, egg, sugar. In another bowl I mixed the dry ingredients. I combined all the ingredients and saved some flour to cover the blueberries in and added them last. The muffins …
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