Katos Blackberry Blueberry Muffins Recipes

BAKERY STYLE BLUEBERRY & BLACKBERRY MUFFINS

Steps:

• Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
• In a medium bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, almond milk and vanilla and then add in the dry ingredients, mixing until just combined, do not overmix. Add berries and gently fold together until incorporated.
• Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13-15 minutes.
• Let cool for about 10 minutes and enjoy warm.
• Make sure you seal the muffins to keep fresh.

KATO'S BLACKBERRY & BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine flour, sugar, baking powder, salt and lemon rind in a large bowl.
• Stir the blackberries and blueberries into the flour mixture, coating the fruit well.
• Next add the milk, egg and butter, mixing just until moistened.
• Do not overbeat, the batter should be lumpy.
• In a small bowl mix the sugar, nutmeg and cinnamon together.
• Pour the batter into greased muffin cups and top with the sugar spice garnish.
• Bake in a 400 degree oven for 25 minutes.

MIXED BERRY MUFFINS

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.

BEST OF THE BEST BLUEBERRY MUFFINS

Steps:

• Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
• In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
• Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.