Better For You Blackberry Muffins Whole Grain Food

WHOLE GRAIN BLACKBERRY SPICE MUFFINS

Steps:

• Preheat oven to 375°F. Line 17 muffin cups with paper liners and spray lightly with nonstick spray.
• In a large bowl, combine flour and next 6 ingredients (through allspice). Make a well in the center of the mixture. In a small bowl, combine milk, butter, vanilla and egg; add to flour mixture, stirring until just moist. Gently stir in blackberries.
• Spoon 1/4 cup batter into each muffin cup. Sprinkle each lightly with sugar. Bake for 16 minutes, or until center springs back when touched. Cool in pans 10 minutes on wire racks.

DELICIOUS BLACKBERRY MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
• Mix flour, sugar, baking powder, and salt together in a large bowl.
• Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
• Spoon batter into the muffin tin, filling each liner 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

BLACKBERRY MUFFINS

Steps:

• In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

LEMON BLACKBERRY MUFFINS

Steps:

• Preheat oven to 375°; grease a 12-cup muffin pan.
• In a big bowl, whisk together the flour, baking powder, salt, and baking soda.
• In another bowl, whisk together brown sugar and eggs until blended; whisk in buttermilk, butter, lemon zest, 1 T lemon juice, and vanilla until well blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Gently fold in blackberries.
• Divide batter evenly among prepared muffin cups.
• Bake for 25-28 minutes or until tops are golden and pick comes out clean.
• Let cool in a pan on a wire rack for 5 minutes, then transfer to the rack to cool while you prepare the glaze.
• In a small saucepan, heat the remaining lemon juice and sugar over low heat, stirring occasionally, until sugar is dissolved.
• Brush warm muffin tops with lemon syrup.
• Let cool for at least 5 minutes before serving or let completely cool.

HEARTY WHOLE GRAIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
• Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
• Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.

BLACKBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and spray a muffin tin with nonstick spray or use paper liners.
• Rinse the frozen berries and let them drain in a sieve.
• In a mixing bowl, whisk the flour, baking powder, and salt to evenly distribute. In another bowl, beat the egg, then whisk in the sugar, and sour cream. Whisk until the mixture is throughly combined then add in the buttermilk and melted butter.
• Scatter the blackberries in the dry ingredients and then add the wet ingredients. Gently fold to combine, there should not be large pockets of flour but streaks of flour are okay. Do not overmix the batter.
• Divide the batter into your muffin tin with a large spoon or ice cream scoop and bake until a toothpick or skewer inserted into the center of the muffins comes out clean, about 20 - 25 minutes. Remove them from the pan and cool on a rack.