Berrylicious Muffins Food

MIXED BERRY MUFFINS

Steps:

• Pre-heat the oven to 180°c and line a 12-hole muffin pan with cupcake/muffin liners.
• Sift together the cake flour, baking powder and salt and set aside.
• In a separate bowl, combine the remaining ingredients and mix well.
• Pour the yoghurt mixture into the dry ingredients and mix to combine.
• Coat the berries in the 3 tablespoons of flour. Shake off the excess and fold into the muffin batter.
• Transfer the batter to the prepared muffin cases and place in the oven.
• Bake for 15-20 minutes until the muffins are gold brown and a skewer inserted comes out clean.
• Remove from the oven and allow to cool completely before serving.
• Store in an airtight container in the fridge for 3-4 days.

THE BEST BLUEBERRY MUFFINS

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

BERRYLICIOUS MUFFINS

Steps:

• In a bowl, combine the berries, orange zest and 1/4 cup sugar; set aside.
• In a large mixing bowl, beat cream cheese and remaining sugar until nice and smooth.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking soda and salt; add to the creamed mixture.
• Fold in the berry mixture.
• Fill paper-lined muffin cups two-thirds full.
• Combine topping ingredients; sprinkle over batter.
• Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing to a wire rack.