Recipe: Berry Muffins (19)

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Berry Muffin Recipes

Cranberry Coconut Muffins
Oatmeal Blueberry Teatime Muffins
Blue Ribbon Muffins
Crunchy Top Blueberry Muffins
Saskatoon Berry Muffins
Best Apple-Cranberry-Nut Muffins
Cranberry Coconut Muffins
Fresh Strawberry Muffins
Bran-Elderberry Muffins
Berry Muffins
Blueberry Muffins
Blueberry Cream Cheese Muffins
Blueberry Muffins With Nutmeg Topping
Ellie's Blueberry Muffins (Very Cake-Like)
Blueberry Buttermilk Muffins
Whole Wheat Blueberry Muffins
Famous-Barr Blueberry Muffins
Raspberry Cheesecake Muffins

Betsy, NY (9:18:50 pm) :
From: beck4@pipeline.com (Eileen & Bob Holze)
Newsgroups: rec.food.recipes
Cranberry Coconut Muffins
2 cups All-purpose flour
3/4 cup Granulated sugar
3/4 cup Sweetened shredded coconut
1 tablespoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon Each cinnamon and salt
1 1/4 cups Buttermilk
2 Eggs
1/4 cup Vegetable oil
1 teaspoon Vanilla
1 cup Cranberries -- chopped
In bowl, stir together flour, sugar, 1/2 cup (125 mL) of the coconut, baking
powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and
vanilla; stir into flour mixture along with cranberries just until blended.
Spoon into lightly greased muffin tins, filling three-quarters full;
sprinkle with remaining coconut. Bake in 400 degree F(200 degree C) oven
for about 20 minutes or until golden and firm to the touch.
Makes 18 muffins.
Per muffin: about 150 calories, 3 g protein, 5 g fat, 23 g carbohydrate.
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Vicki,La (9:23:23 pm) :
Newsgroups: rec.food.baking
Here's a recipe from the "Better Homes & Garden Home Style Baking"
Date: 25 Jan 1997 15:19:54 +0200
Oatmeal Blueberry teatime muffins
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1 1/3 c all purpose flour (I use 1/2 whole wheat and 1/2 AP for a nicer
texture)
3/4 c rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
3/4 c milk
1/2 c packed brown sugar
1/4 c cooking oil
1/2 tsp vanilla
3/4 c fresh or frozen blueberries (or 3/4 c chocolate chips)
Grease 18 1 3/4-inch or six 2 1/2-inch muffin cups or line them with paper
bake cups. Set aside. Preheat oven to 400 F (about 190 C). In a bowl stir
together flour(s), oats, baking powder, baking soda and salt. Make a well
in center of dry ingredients.
In a second bowl combine the egg, milk, brown sugar, oil and vanilla. Add
egg mixture all at once to dry mixture. Stir just 'til moistened (batter
should be lumpy). Fold fruit/chocolate into batter.
Spoon 1/2 the batter into the prepared muffin cups, filling each 3/4 full.
Bake at 400F for 10-12 minutes (for 1 3/4-inch muffins) or 16-18 minutes
(2 1/2-inch muffins) or 'til done. Cool in muffin cups on a wire rack 5
minutes. Remove muffins from cups. Repeat with remaining batter. Serve
warm.
Makes... well the book says 36 small muffins, but IME it's more like 20 or
so small. I haven't tried making the larger-sized, since paper muffin cups
don't come very large here and I hate washing muffin tins!
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Betsy, NY (9:50:35 pm) :
From: R. Burke and D. Brown (eep@tampa.mindspring.com)
Newsgroups: rec.food.recipes
Blue Ribbon Muffins
2 cups unbleached flour
3 Tbs. brown sugar
1 Tbs. baking powder
1/2 tsp. salt
1 egg
1/4 cup butter, melted
1 cup milk
1 cup fresh blueberries
2 Tbs. granulated sugar
Preheat oven to 425 F. Grease 12 (2 1/2-inch) muffin cups. In a large
mixing bowl, combine flour, brown sugar, baking powder and salt. In a small
bowl, combine egg, butter and milk until blended. Add to flour mixture,
stirring just until moistened. Fold in blueberries.
Spoon into muffin cups. Sprinkle granulated sugar over tops. Bake 20
to 25 minutes or until wooden pick inserted in center comes out clean.
Remove from pan. Serve warm. Makes 12 muffins.
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Betsy, NY (9:51:06 pm) :
From: R. Burke and D. Brown (eep@tampa.mindspring.com)
Newsgroups: rec.food.recipes
Crunchy Top Blueberry Muffins
2 cups unbleached flour
2/3 cups sugar
1 Tbs. baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1 1/2 cups blueberries
3/4 cup milk
1/2 cup melted butter
2 beaten eggs
Crunchy topping (see below)
Preheat oven to 400 F. Grease or paper-line 6 (4-inch) muffin cups.
Prepare Crunchy Topping; set aside.
In a large bowl, combine flour, sugar, baking powder, salt and nutmeg.
Add 1 Tbs. of the flour mixture to the blueberries, tossing to coat. In a
small bowl, combine milk, butter and eggs until blended. Stir into flour
mixture just until moistened. Fold in blueberries.
Spoon evenly into muffin cups. Sprinkle Crunchy Topping over tops.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out
clean. Remove from pan. Cool on wire rack. Makes 6 giant muffins
Crunchy Topping
In a medium bowl, combine 1/2 cup uncooked rolled oats, 1/2 cup unbleached
flour, 1/4 cup packed brown sugar and 1 tsp ground cinnamon. With a fork,
blend in 1/4 cup softened butter until mixture is crumbly.
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BJ,Can (9:54:16 pm) : SASKATOON BERRY MUFFINS
1 egg beaten
1 cup milk
1/2 cup oil
2 cups flour
1/2 cup rolled oats
1/4 cup sugar
1 tsp. baking powder
1 tsp. salt
1 cup fresh saskatoon berries
Combine egg, milk, oil. Stir to mix.
Combine dry ingredients and add wet to dry. Mix until moistened and add the
berries. Bake at 375F for 18-20 minutes. Makes 12
For those of you who are puzzled by Saskatoon berries, they grow in Alberta,
and Saskatchewan. They are round, dark purple and very delicious with a
small stone-seed inside.
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Betsy, NY (9:59:39 pm) :
From: Hazel Slone (MSlone@news-e2b.gnn.com)
Newsgroups: rec.food.recipes
Best Apple-Cranberry-Nut Muffins
Recipe By : Jo Anne Merrill
Serving Size : 18 Preparation Time :0:30
Categories : Muffins
2 cups apples -- peeled, shredded
1 1/3 cups sugar
1 cup cranberries -- chopped
1 cup carrots -- shredded
1 cup black walnuts -- chopped
2 1/2 cups all-purpose flour
1 tablespoon double-acting baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs -- beaten
1/2 cup vegetable oil
In a large mixing bowl, combine apples and sugar. Gently fold in chopped
cranberries, carrots, and nuts. Combine dry ingredients; add to mixing bowl.
Mix well to moisten dry ingredients.
Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins
2/3 full. Bake at 375 degrees for 20-25 minutes. Cool 5 minutes before
removing from pans.
Yield: 18 muffins
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Betsy, NY (10:04:05 pm) :
From: Hazel Slone (MSlone@news-e2b.gnn.com)
Newsgroups: rec.food.recipes
Cranberry Coconut Muffins
2 cups All-purpose flour
3/4 cup Granulated sugar
3/4 cup Sweetened shredded coconut
1 tablespoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon Each cinnamon and salt
1 1/4 cups Buttermilk
2 Eggs
1/4 cup Vegetable oil
1 teaspoon Vanilla
1 cup Cranberries -- chopped
In bowl, stir togeher flour, sugar, 1/2 cup (125 mL) of the
coconut, baking powder, baking soda, cinnamon and salt. Whisk
buttermilk, eggs, oil and vanilla; stir into flour mixture along
with cranberries just until blended. Spoon into lightly greased
muffin tins, filling three-quarters full; sprinkle with remaining
coconut. Bake in 400 degree F(200 degree C) oven for about 20
minutes or until golden and firm to the touch.
Makes 18 muffins.
Per muffin: about 150 calories, 3 g protein, 5 g fat, 23 g
carbohydrate.
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Betsy, NY (10:06:15 pm) :
Fresh Strawberry Muffins
2 cup sifted flour
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 egg, well beaten
1 cup milk
4 Tbsp. shortening, melted
1/2 cup. sliced strawberries
Stir the dry ingredients together; add milk, egg and shortening. Stir in
strawberries. Do not overmix! Bake in well-greased muffin pan at 400'F
for 20-25 minutes. (When using frozen berries, drain juice and add to
milk to make 1 cup of liquid.)
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Betsy, NY (10:09:48 pm) :
From: R. Burke and D. Brown (eep@tampa.mindspring.com)
Newsgroups: rec.food.recipes
Bran-Elderberry Muffins
2 Tablespoons molasses
2 T. shortening
2 T. brown sugar
2 eggs, separated
1/2 tsp baking soda
1 C flour, whole wheat or white
1 C bran or bran cereal
2 T. baking powder
1/2 tsp salt
1 C milk or buttermilk (if you use milk, sour it with a squeeze or fresh
lemon juice and let sit 10 minutes)
1 C washed and drained elderberries
Mix molasses, shortening, sugar, and egg yolks. Add the dry ingredients
and milk alternately, then fold in well-beaten egg whites--to the point
where they peak but are not dry. Fold in elderberries; bake in greased
muffin tins for 15 minutes at 425 F. Makes 1 1/2 dozen muffins.
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Betsy, NY (10:13:06 pm) :
From: idlewild@webspan.net (Idlewild)
Newsgroups: rec.food.recipes
Berry Muffins
Recipe By: Martha Stewart
2 sticks butter at room temp.
1 1/2 cups sugar
4 large eggs
2 ts vanilla
4 cups flour
4 ts baking powder
1/2 ts salt
4 cups berries (4 to 5)
Cream together butter and sugar. add eggs and vanilla. sift together
flour, baking powder, and salt. Into the creamed mixture, alternate
adding the flour mixture with 1 cup of milk and stir just until blended.
Fold in berries. Spoon into 24 lined or greased muffin cups and
sprinkle tops with 1/2 teaspoon of sugar and spice mixture. Bake at 375
for 25 minutes.
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Betsy, NY (10:16:24 pm) :
From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes
Blueberry Muffins
Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:25
Categories : Muffins
1/4 cup vegetable shortening -- solid
2 large eggs
2 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
2 tablespoons sugar
1 orange -- juice and rind
1/2 cup milk
1/2 cup orange juice
1 cup blueberries
Grate the orange peel and set aside. Squeeze orange; you will need 1/2 cup
juice. Cream shortening in mixing bowl. Add eggs and mix well. Sift flour,
baking powder and sugar together; stir in orange peel. Add flour mixture,
milk and orange juice alternately to shortening. Stir well after each
addition. Batter will be stiff. Fold in blueberries. Grease small muffin
cups or use paper liners. Fill each 1/2 full of batter. Bake in preheated
375-degree oven for about 20 minutes or until browned.
Yield: about 24 small muffins.
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Betsy, NY (10:31:44 pm) :
From: beck4@pipeline.com (Eileen & Bob Holze)
Newsgroups: rec.food.recipes
Blueberry Cream Cheese Muffins
Recipe By : The Food Processor, San Francisco Chronicle
Serving Size : 12 Preparation Time :1:00
Categories : Breakfast Cakes Food
2 C Cake flour
3/4 C Sugar
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1 pinch Salt
3 oz Cream cheese -- cubed
2 tsp Lemon juice
2 tsp Vanilla extract
2 Whole eggs
4 tbsp Hot melted butter -- 160-180F
1/2 C Milk
1 C Blueberries
Adjust oven rack to middle position. Preheat oven to 350 degrees F. Line
the cups of a muffin tin with 12 paper liners. Set aside.
Combine flour, sugar, baking powder, baking soda, and salt in a
mixing bowl. Stir well; set aside.
Using metal blade, process cream cheese, lemon juice, and vanilla in
food processor until smooth.
Add eggs and process 15 seconds. Scrape down side of container with
a spatula. With processor running, pour hot melted butter through
food chute within 10 seconds. Process another 10 seconds. Add milk
and process 5 seconds.
Add dry ingredients to container and mix with 4 to 6 half-second pulses.
Add blueberries and mix until all are incorporated into batter,
usually with 3 or 4 half-second pulses. (Or use a spoon to fold
them in, if you prefer your berries whole.)
Pour an equal amount of batter into each muffin cup, filling each
about 3/4 full. Bake 30 minutes. Cool on rack 15 minutes.
Makes 12 muffins.
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Betsy, NY (10:35:38 pm) :
From: beck4@pipeline.com (Eileen & Bob Holze)
Newsgroups: rec.food.recipes
Blueberry Muffins with Nutmeg Topping
1/2 c Unsalted butter -- room temp
1/2 c Granulated sugar
1/2 c Powdered sugar
1 1/2 tbsp Vanilla
2 Eggs
1 c Buttermilk or plain yogurt
1 tsp Freshly grated nutmeg
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 1/3 c Cake flour
2 tbsp Whole-wheat flour
1 c All-purpose flour
2 c Fresh or frozen blueberries
1/2 tsp Freshly grated nutmeg -- stirred into
1/4 c Granulated sugar
In large mixing bowl cream butter with both sugars until very light in
color. Scrape sides of bowl with rubber spatula. Add vanilla, eggs and
buttermilk, beating constantly.
In another bowl stir together nutmeg, baking powder, baking soda, salt and flours. Add to butter mixture. Gently mix just until combined. Gently
fold in blueberries. Fill paper-lined muffin cups to top with batter.
Sprinkle each muffin with 2 teaspoons of a mixture of nutmeg and sugar.
Bake on rack in upper one-third of 400-degree F. oven until muffins are
lightly browned, about 20 to 25 minutes. Remove muffins from pan to
cooling rack. Serve warm or at room temperature.
Makes 16 muffins or 6 jumbo muffins.
Each small muffin contains about: 159 calories, 153 mg sodium, 43 mg
cholesterol, 7 grams of fat, 23 grams carbohydrates, 2 grams protein, and
0.28 gram fiber.
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Betsy, NY (10:36:54 pm) :
From: lnewland@serv01.net-link.net (Lee Newland)
Newsgroups: rec.food.recipes
ELLIE'S BLUEBERRY MUFFINS (these are from Boston and are very cake-like)
1/2 C. butter or margarine
2 C. flour
1/2 C. pastry flour
1 C. sugar
2 eggs
1/2 C. milk
4 tsp. baking powder
1/2 tsp. salt
2 1/2 C. fresh blueberries (or frozen)
drop of vanilla
Cream butter and sugar well. Add eggs, one at a time. Mix dry ingredients
together and add alternately with the milk. Mash 1/2 C. berries and stir
in by hand. Fold in the rest of the berries. Grease 12 muffin cups well.
Fill high. Bake at 375 degrees for 25 - 35 minutes.
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Betsy, NY (10:37:19 pm) :
From: lnewland@serv01.net-link.net (Lee Newland)
Newsgroups: rec.food.recipes
BLUEBERRY BUTTERMILK MUFFINS (my Mom's favorite recipe)
2 1/2 C. flour
2 1/2 tsp. baking powder
1 C. sugar
1/4 tsp. salt
1 C. buttermilk
2 eggs, beaten
1/2 C. butter or margarine, melted
1 1/2 C. fresh or dry-pack frozen blueberries
Mix dry ingredients together into a large bowl. Make a well and add
buttermilk, eggs and butter. Mix well. Fold in blueberries. Fill well
greased muffin tins half full. Bake at 400 degrees for 20 minutes (a bit
longer if using frozen berries). Note: Before baking, sprinkle with sugar
or cinnamon sugar.
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Betsy, NY (10:38:07 pm) :
From: lnewland@serv01.net-link.net (Lee Newland)
Newsgroups: rec.food.recipes
WHOLE WHEAT BLUEBERRY MUFFINS (this is my favorite)
1 C. white flour
1 C. whole wheat flour
1/2 C. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 - 2 C. blueberries, fresh or frozen
1/2 C. butter or margarine, melted
1/2 C. milk
2 large eggs
1/2 tsp. vanilla
Combine dry ingredients in a bowl and stir. In a separate bowl, toss 1
Tbsp. of the dry ingredients with the berries; set aside. Stir eggs, milk
and vanilla into the melted butter. Add the egg mixture to the dry
ingredients and stir until well moistened. Fold in the berries (if you are
using frozen berries, don't thaw them - but they'll make the batter turn
purple and become very stiff). Spoon batter into 12 greased muffin cups.
Sprinkle tops with a bit of sugar. Bake at 425 degrees for 15 - 20
minutes, until deep golden brown (fresh berries - check after 15 minutes,
frozen will take about 20 minutes or maybe a bit more). Let muffins stand
5 minutes before removing from pans. These are wonderful warm and very good
cold.
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Betsy, NY (10:46:51 pm) :
From: JW (no-spam@primary.net)
Newsgroups: rec.food.baking
Famous-Barr Blueberry Muffins
Recipe By : St. Louis Post-Dispatch, Wed., 10/26/94
Serving Size : 12 Preparation Time :0:35
1 1/2 cups flour, all-purpose
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine -- melted
1/2 cup sugar
2 whole eggs
1/2 cup milk
1 cup blueberries -- drained (if canned)
In a medium bowl, combine flour, salt, baking powder and cinnamon. In a
separate bowl, beat together melted butter and sugar until fluffy; beat in
eggs. Add butter mixture and milk to flour mixture; stir just until
moistened. Fold in blueberries.
Spoon batter into greased or paper-lined regular-size (2-5/8 x
1-1/2-inch) muffin cups. Bake in a preheated 350 F oven about 20 minutes, or
until done.
If you prefer to make 24 mini-muffins, bake for 18 minutes. If using a
DARK pan, reduce oven temperature to 325 F.
- - - - - - - - - - - - - - - - - -
NOTES : This recipe is easy to mix by hand. I use frozen blueberries; I
don't bother to thaw them. These muffins freeze well.
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Betsy, NY (10:53:32 pm) :
From: tamale@primenet.com (Teresa)
Newsgroups: rec.food.recipes
Raspberry Cheesecake Muffins
Recipe By: Totally Muffins by Helene Siegel and Karen Gillingham
1 (3-ounce) package cream cheese, room temperature
3 eggs
1 cup sugar
1-1/2 teaspoon vanilla
6 tablespoons butter
2 cups all-purpose flour
2-1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup raspberries, fresh or frozen, (unthawed)
Preheat oven to 400 degrees F. Grease muffin tins or line with paper cups.
In small bowl, beat cream cheese with 1 egg, 1/4 cup sugar, and 1/2
teaspoon vanilla until smooth. Set aside.
In saucepan, combine milk, butter, and remaining teaspoon vanilla. Stir
over medium heat until butter melts. Cool until warm to touch, then beat in
remaining 2 eggs.
In large bowl, combine flour, baking powder, salt, and remaining 3/4 cup
sugar. Add milk mixture and stir just to blend. Fold in raspberries. Divide
batter equally among muffin cups. Spoon about 2 teaspoons cream cheese
mixture on top of each muffin. Pull knife through each top to swirl
slightly. Bake about 20 minutes or until tops spring back when lightly
touched.
Makes 12
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