TRIPLE BERRY MUFFINS
These triple berry muffins are bursting with fresh fruit. Fluffy, buttery, super moist & oh so soft - these are the perfect summertime breakfast!
Provided by Fiona Dowling
Categories Breakfast
Time 33m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425F degrees. Line with muffin papers or butter and flour two 12-cavity muffin pans. I ended up with 15 muffins total.
- In a large bowl beat the butter and sugar until light and fluffy. Add in the eggs and vanilla and continue beating until combined.
- Turn off the mixer. Fold in the lemon zest, sour cream and milk using a large rubber spatula or wooden spoon.
- In a separate medium sized bowl, whisk together the flour, baking powder & salt. Gently fold the dry ingredients into the wet until almost combined. The batter will be very thick.
- If using frozen berries - toss the berries with 1 tablespoon of flour. Then gently fold the berries into the muffin batter.
- Fill muffin cavities to the top (about 1/3 cup batter). Bake at 425F for 5 minutes then turn down the oven to 375F and continue baking for 10-13 minutes. The tops should be just starting to brown and an inserted toothpick should come out clean.
- Let muffins cool in the pan for 5-10 minutes. Then remove and continue cooling on a wire rack.
Nutrition Facts : Calories 224 kcal, ServingSize 1 serving
TRIPLE BERRY MUFFINS
Triple Berry Muffins are moist, sweet, and bursting with tart berry flavor. Use fresh or frozen berries for these classically delicious breakfast treats.
Provided by Sue Moran
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
- In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, vanilla extract, lemon zest and lemon juice.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and flour.
- Add the flour mixture to the wet ingredients and mix to combine, until there are no pockets of dry flour left.
- Gently fold in the berries, just until evenly distributed.
- Divide the batter between the prepared muffin cups. This recipe makes enough for 12 large muffins, so you should be able to fill your muffin cups all the way to the top.
- Bake for about 25-30 minutes, until risen and just starting to turn golden on top.
Nutrition Facts : Calories 291 kcal, Carbohydrate 46 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 51 mg, Sodium 169 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
TRIPLE-BERRY QUICK MUFFIN {WHEAT BELLY} RECIPE - (4.4/5)
Provided by grinder
Number Of Ingredients 13
Steps:
- In a medium bowl, combine baking mix, cinnamon, sweetener and salt. Whisk in the egg. Add milk, butter, and berries and whisk thoroughly. Use a rubber spatula to scrape the mixture into a large mug or a 10 ounce ramekin. Microwave on high power 2 minutes, or until a wooden pick inserted in the center comes out clean. {If using fresh berries, microwave for 1½ minutes} Allow to cool 5 minutes.
TRIPLE BERRY MUFFINS
Make and share this Triple Berry Muffins recipe from Food.com.
Provided by TishT
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375F.
- Line a 12-cup muffin tray with paper liners or spray them with a non-stick vegetable oil spray.
- In a large mixing bowl, with a whisk, blend the eggs with the brown sugar and whisk until frothy.
- Add the oil and milk and beat until blended.
- Blend in the bran.
- In a separate mixing bowl, with a whisk or fork, combine the baking powder, baking soda, and salt with the whole wheat and all-purpose flours.
- Gradually incorporate the dry ingredients into the egg mixture and beat, with a wooden spoon, until the batter is smooth.
- Fold in the berries and let the batter set for 5 minutes.
- Fill the muffin tins three quarters full and sprinkle about 1/2 tsp of brown sugar over each muffin.
- Bake for 22-25 minutes or until a toothpick, when inserted in the center of the muffin, comes out dry.
- Cool on a rack.
- Store in the refrigerator.
TRIPLE BERRY MUFFINS
These are so good you will have the kis eating fresh fruit and they will be enjoying it. You can really use almost anykind of fruit that you wish.
Provided by Kim19068
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- In a large bowl combine the dry ingresients.
- In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist.
- fold in berries.
- Fill greased or paper lined muffin pans 3/4 full.
- Bake at 375 for 20 minutes or until toothpick comes out clean.
- Cool for 5 minutes.
- Remove from Pan to a wire rack.
Nutrition Facts : Calories 259.3, Fat 11.7, SaturatedFat 7.1, Cholesterol 50.1, Sodium 232.2, Carbohydrate 36, Fiber 1.4, Sugar 17.9, Protein 3.7
TRIPLE BERRY MUFFINS
Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 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.
Nutrition Facts :
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