Berrycreammuffins Recipes

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BERRY CREAM MUFFINS



Berry Cream Muffins image

If you can't decide which berries to use in these muffins, you can't go wrong using half raspberries and half blueberries! -Linda Gilmore, Hampstead, Maryland

Provided by Taste of Home

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

4 cups all-purpose flour
2 cups sugar
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups fresh or frozen raspberries or blueberries
4 large eggs, lightly beaten, room temperature
2 cups sour cream
1 cup canola oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add fresh or frozen berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.

Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 330mg sodium, Carbohydrate 60g carbohydrate (31g sugars, Fiber 3g fiber), Protein 7g protein.

BLUEBERRY CREAM MUFFINS



Blueberry Cream Muffins image

Rich and delicious blueberry muffins. The secret is the sour cream.

Provided by KK3

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 24

Number Of Ingredients 9

4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
  • Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes.

Nutrition Facts : Calories 281 calories, Carbohydrate 35.2 g, Cholesterol 39.4 mg, Fat 14.2 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 171.7 mg, Sugar 18 g

MARY BERRY'S BLUEBERRY MUFFINS



Mary Berry's Blueberry Muffins image

Mary Berry's recipe for Blueberry Muffins is my personal favourite. Quick & easy to make they are not overly sweet and perfect for lazy weekend breakfast, as a snack or just because! They are the best slightly warm with cup of milky coffee. Heaven!

Provided by Jo Allison

Categories     Afternoon Tea     Breakfast     Brunch     Snack

Time 35m

Number Of Ingredients 9

250 g self-raising flour (see notes)
1 tsp baking powder
50 g margarine or unsalted butter (softened)
75 g caster (fine) sugar
250 ml milk
2 large eggs
175 g fresh or frozen blueberries (see notes for baking with frozen blueberries)
zest of 1 lemon
1 tsp vanilla extract (optional)

Steps:

  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Put flour in a large bowl, add baking powder and give it a good whisk. Alternatively you could sieve both into the bowl instead.
  • Add butter or margarine and rub it into the flour with your fingers until the mixture resembles sand/breadcrumbs.
  • Add caster (fine) sugar, grate the zest of one lemon and add fresh blueberries (see tips on baking with frozen blueberries in the notes below). Give it all a good mix.
  • Prepare your wet ingredients by mixing eggs with milk and adding vanila extract (if using).
  • Pour the wet ingredients into dry ones and mix in gently with silicone spatula until incorporated. Take care not to burst your blueberries. The muffin batter will be really wet, almost pancake batter like which is how it's supposed to be so don't panic. I find soup ladle really useful for pouring the batter onto the cases.
  • Pour batter into the tin lined with muffin cases and bake in preheated oven for 20-25 minutes until golden on top and spring back as you touch them.
  • Take the muffins out of the oven and let them cool on the wire rack before serving.

Nutrition Facts : Calories 162 kcal, Carbohydrate 25 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 38 mg, Sodium 50 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

CRANBERRY MUFFINS



Cranberry Muffins image

These simple old-fashioned Cranberry Muffins are a delicious make-ahead breakfast, cozy side dish with supper, or festive addition to your Thanksgiving or Christmas table.

Provided by Blair Lonergan

Categories     Breakfast     Side Dish     Sides

Time 45m

Number Of Ingredients 12

2 ¼ cups (269 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
¼ cup vegetable oil
¾ cup granulated sugar, plus additional 2 tablespoons for cranberries
2 large eggs
2 teaspoons vanilla extract
2 teaspoons loosely packed orange zest ((optional, if you want to prepare cranberry orange muffins))
½ cup (113 g) full-fat sour cream
1 cup fresh or frozen cranberries, cut larger cranberries in half
Optional topping: coarse sparkling sugar

Steps:

  • Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Spritz the liners with nonstick spray; set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, use an electric mixer on low speed to combine the oil and ¾ cup of sugar. Increase the speed to medium-high and continue mixing for 2 more minutes.
  • Add the eggs, one at a time, mixing to combine after each addition.
  • Mix in the vanilla extract, the optional orange zest (if using), and the sour cream until smooth.
  • With the mixer on low speed, gradually add the dry ingredients. Mix just until the batter is thick and smooth; do not over-mix.
  • In a small bowl, toss together the cranberries and the remaining 2 tablespoons of sugar so that all of the cranberries are coated.
  • Using a spatula or wooden spoon, gently fold the cranberries into the batter.
  • Divide the batter evenly between the prepared muffin cups. Sprinkle tops with optional coarse sugar, if desired.
  • Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Remove the muffins from the pan and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 208 kcal, Carbohydrate 32 g, Protein 4 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 32 mg, Sodium 210 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 muffin, UnsaturatedFat 2 g

MIXED BERRY MUFFINS



Mixed Berry Muffins image

These fluffy and moist triple berry muffins come together quickly and are loaded with juicy strawberries, raspberries and blueberries.

Provided by Natasha Kravchuk

Categories     Easy

Time 30m

Number Of Ingredients 11

2 large eggs (room temperature)
1 cup granulated sugar
1 cup Greek yogurt ((or sour cream))
1/2 cup extra LIGHT olive oil ((not extra virgin))
1 tsp vanilla extract
1/4 tsp sea salt
2 cups all-purpose flour (*measured correctly)
2 tsp baking powder
1/2 cup strawberries (hulled and diced)
1/2 cup raspberries
1/2 cup blueberries

Steps:

  • Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.
  • Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
  • In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.
  • Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
  • Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 340 kcal, Carbohydrate 52 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 61 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

BERRY CREAM MUFFINS



Berry Cream Muffins image

These were entered into a taste of home muffin contest by Linda Gilmore. This recipe was in the top 12! Sounds yummy!

Provided by Courtly

Categories     Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups frozen raspberries or 3 cups blueberries
4 eggs, lightly beaten
2 cups sour cream
1 cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well.
  • Stir into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 20-25 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 302.4, Fat 13.9, SaturatedFat 3.7, Cholesterol 41, Sodium 207.7, Carbohydrate 41.5, Fiber 1.9, Sugar 24.2, Protein 3.8

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