Blueberry Or Cherry Muffins Food

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.

QUICK CHERRY BLUEBERRY OAT CRISP

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, gently toss the cherries and blueberries with lemon juice. Place in a 9-inch deep pie dish (or an equivalent square baking dish).
• Combine the remaining ingredients in a separate bowl. Then evenly sprinkle the oat mixture over the fruit.
• Bake for 22-25 minutes until the topping is golden. Serve warm with whipped cream or vanilla ice cream.

BLUEBERRY CHERRY MUFFINS MADE WITH GREEK YOGURT

Steps:

• Preheat oven to 350 and line a muffin tin with 12 muffin liners and set aside.
• In a bowl (I didn't even use a stand mixer for this!) microwave the butter for 30 seconds so that it is nice and soft or almost melted. Add the sugar and combine until it is almost creamy looking.
• Next add the egg and stir until it is incorporated, then add the Greek yogurt followed by the lemon zest. Stir it a few times so that everything is mixed together.
• Now add the flour, baking soda and pinch of salt and mix, but don't over mix (as soon as it looks combined stop stirring).
• Add the berries, stir a few times, and then spoon into lined muffin cups (the batter should fill 3/4 way up).
• For the streusel topping: In a small bowl add 1 of butter and melt it in the microwave, then add the flour and sugar. Evenly distribute a pinch of the topping onto all of the muffins, then sprinkle a pinch of sanding sugar (if using) over the top of each muffin.
• Bake muffins for 20-25 minutes until the top is slightly golden brown. Remove from oven, let sit for 5 minutes, then transfer to a cooling rack and when cooled down, enjoy!

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.

BLUEBERRY-CHERRY JELLY

Steps:

• Crush blueberries in bottom of large saucepan.
• Pit cherries, mash, and add to blueberries.
• Add water and bring to a boil.
• Allow to simmer for 10 minutes keeping pan covered.
• Remove from heat and place in jelly bag and allow juices to drip.
• Combine recovered juices with sugar in a deep saucepan and mix well till sugar is dissolved.
• Bring to a boil and add pectin.
• Hold at the boil for 1 full minute while stirring constantly.
• Skim off foam and pour into hot, sterile jelly jars and seal.
• Process in water bath 5 minutes.

BLUEBERRY OR CHERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Cream margarine and 1 scant cup of sugar.
• Add eggs, one at a time, beating after each one.
• Add vanilla, matzo cake meal, salt and potato starch.
• Fold in blueberries or cherries.
• Spoon/pour into muffin pan with paper fillers.
• If desired, top with 1/2 cup of sugar mixed with cinnamon or lemon rind.
• Bake for 45 minutes.
• Note: mini-muffins can also be made from this batter.
• The baking time is 15-20 minutes.

BLUEBERRY CHERRY MUFFINS MADE WITH GREEK YOGURT

Steps:

• Preheat oven to 350 and line a muffin tin with 12 muffin liners. In a bowl (I didn't even use a stand mixer for this!) microwave the butter for 30 seconds so that it is nice and soft or almost melted. Add the sugar and combine until it is almost creamy looking. Add the egg and stir until it is incorporated. Next add the lemon zest and stir. Next add all the dry ingredients and mix, but don't over mix (as soon as it looks combined stop stirring). Add the berries, stir a few times, and then spoon into lined muffin cups (the batter should fill to the top all the muffin cups (they don't rise too much so it is ok). In a small bowl add 1 Tbs of butter for the topping and melt it in the microwave, then add the sugar and flour and lastly the sanding sugar. Evenly distribute a pinch of the topping onto all of the muffins, and then bake for 20-25 minutes until the top is slightly golden brown. Remove from oven, let sit for 5 minutes, then transfer to a cooling rack and when cooled down, enjoy!
• http://www.sweetphi.com/best-muffins-ever-blueberry-cherry-muffins-made-with-greek-yogurt/

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
• Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
• Allow to cool for 10 minutes in pan before serving.
• Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY MUFFINS WITH SOUR CREAM

Steps:

• Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
• Sift together flour, salt, and baking powder in a small bowl and set aside.
• In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream.
• Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
• Toss 1 cup of blueberries with the remaining tablespoon of flour and fold into the muffin batter.
• Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.
• Sprinkle brown sugar over the top of the muffins.
• Bake for 6 to 7 minutes at 425°F and then turn the oven down to 375°F and continue baking an additional 10 to 12 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
• Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.

CHERRY COBBLER MUFFINS

Steps:

• Preheat the oven to 375°F. Line a 12-cup muffin pan with parchment paper muffin liners or spray with non-stick cooking spray.
• Sift together flour, salt, and baking powder in a small bowl and set aside.
• In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, and milk.
• Dump the dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
• Transfer ½ (about 1 cup) of the canned cherry pie filling to a strainer and rinse the pie filling from the cherries. Allow to drain completely.
• Toss the rinsed cherries in the remaining tablespoon of flour. Then fold into muffin batter, stirring just until cherries are distributed.
• Divide the batter evenly between 12 muffin cups.
• From the remainder of the cherry pie filling can, drop 2 to 3 cherries over the top of the muffins along with a small amount of pie filling.
• In a small bowl use your fingers or a fork to mix butter, flour, baking powder, sugar, and cinnamon until crumbles form.
• Mix heavy cream into the butter/flour mixture. Sprinkle streusel over the top of the cherries and muffin batter.
• Bake approximately 22 to 25 minutes or until a toothpick inserted in the center of muffins comes out with only a few crumbles.
• Cool for 10 minutes and then remove muffins from the pan onto a cooling rack.
• Serve warm.

HEALTHY CHERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 F.
• Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture.
• Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18 to 20 minutes.

ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER

Steps:

• Preheat oven 350 degrees.
• Mix dry ingredients.
• Mix liquid ingredients in separate bowl.
• Add liquid ingredients to dry ingredients and gently mix.
• Gently fold in blueberries.
• Put into prepared muffin cups.
• If making mini muffins cook for 15 minute or when toothpick comes out clean.
• If making big muffins cook for 20-23 minute or when toothpick comes out clean.
• Cool for 5 minutes and enjoy. Yum!