Yamberry Muffins Recipes

BEST BERRY YOGURT MUFFINS: MIXED BERRY YOGURT MUFFINS

Steps:

• Preheat the oven to 350ºF and line a standard muffin tin with paper or coat with cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the eggs, cooking oil, and yogurt until smooth. Fold the yogurt mixture into the dry ingredients just until combined. Be careful not to overmix as it will result in dense muffins. You want light and fluffy muffins in this recipe.
• Toss the berries in about 1 teaspoon of flour and very gently stir into the muffin batter. Refrain from too many stirs as it will colorize the batter. Portion the batter evenly into the prepared muffin cups.
• Bake for 15 to 19 minutes, or until golden and a tester comes out mostly clean. Let cool before serving with honey butter. And maybe coffee too!

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.

TO DIE FOR BLUEBERRY MUFFINS

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.

YAMBERRY MUFFINS

Steps:

• Heat the oven to 350 degrees and grease a 12-cup muffin pan.
• In a large bowl, mix together potatoes, eggs, sugar, oil, water, zest, and vanilla with a wooden spoon.
• In another bowl, whisk together flours, salt, baking powder, and baking soda, then add to the sweet potato mixture and stir until just combined.
• Gently stir in cranberry sauce.
• Spoon batter into the muffin cups and bake until muffins are browned and the tops spring back when you press them lightly with your fingertip, about 30 minutes.
• Cool in pan on a rack 5 minutes, then turn muffins out onto rack to cool completely.