Blueberry and raspberry muffins

[jcallaghan]

• Serves: 12 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes

Ingredients

• 245g buttermilk, ^{See note 1}
• 110ml vegetable oil
• 2 eggs
• 200g granulated sugar
• 2 tsp vanilla extract
• 125g all-purpose flour
• 4 tsp baking powder
• ¼ tsp salt
• 190g blueberries, fresh or frozen do not thaw if using frozen
• 190g raspberries, fresh or frozen do not thaw if using frozen

Method

1. Preheat oven to 190°C. Spray non-stick cooking spray on your muffin tin or you can use liners instead.
2. In a large mixing bowl, combine the buttermilk, oil, and eggs. Mix together.
3. Add in the sugar and vanilla extract and mix together.
4. Slowly add in the flour and fold it into the wet batter.
5. Fold in the baking powder and salt into the muffin batter.
6. Gently fold in the blueberries and raspberries.
7. Add the muffin batter into the tins or into your liners and fill all the way to the top. If you have any extra blueberries or raspberries you can place some on the top.
8. Bake for 19 minutes. Allow the muffins to cool 2-3 minutes and then transfer to a cooling rack.

Notes

1. You can use store-bought or homemade buttermilk by adding 1 teaspoon of vinegar or lemon juice and allowing it to sit for 10 minutes.

Pictures

Reference

• Blueberry and Raspberry Muffins

[jcallaghan]

View Recipe

Prep time: 15 min
Cook time: 20 min
Serves: 14 servings

Ingredients

• 245g buttermilk
• 110ml canola or vegetable oil
• 2 large eggs
• 200g granulated sugar
• 2 tsp vanilla extract
• 125g all-purpose flour
• 4 tsp baking powder
• ¼ tsp salt
• 190g fresh or frozen blueberries do not thaw if using frozen
• 190g fresh or frozen raspberries do not thaw if using frozen

Method

1. Preheat oven to 375 degrees. Spray non-stick cooking spray on your muffin tin or you can use liners instead.
2. In a large mixing bowl, combine the buttermilk, oil, and eggs. Mix together.
3. Add in the sugar and vanilla extract and mix together.
4. Slowly add in the flour and fold it into the wet batter.
5. Fold in the baking powder and salt into the muffin batter.
6. Gently fold in the blueberries and raspberries.
7. Add the muffin batter into the tins or into your liners and fill all the way to the top. If you have any extra blueberries or raspberries you can place some on the top.
8. Bake for 19 minutes. Allow the muffins to cool 2-3 minutes and then transfer to a cooling rack.

Notes

• You can use store-bought or homemade buttermilk by adding 1 teaspoon of vinegar or lemon juice and allowing it to sit for 10 minutes.

Gal on a Mission

Blueberry and Raspberry Muffins

A bakery-style blueberry and raspberry muffin recipe that is a refreshing and delicious breakfast that pairs perfectly with a cup of coffee or tea.

[jcallaghan]

View Recipe

Prep time: 15 min
Cook time: 20 min
Serves: 12 servings

Ingredients

• 1/3 cup refined coconut oil, in liquid form
• ½ cup honey or maple syrup
• 2 large eggs
• 1 1/4 cup packed mashed ripe bananas, about 2–3 bananas
• 1/2 cup milk
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• ½ tsp. kosher salt
• 2 1/2 cups white whole wheat flour, properly measured
• 1 1/4 cups fresh or frozen blueberries, no need to defrost
• Turbinado sugar or coconut sugar, for topping, optional

Method

1. Preheat the oven to 350 degrees F.
2. Grease a standard 12-cup muffin pan with non-stick cooking spray.
3. In a large mixing bowl, whisk coconut oil and honey. Add eggs and banana. Then whisk in the milk.
4. Whisk in baking soda, vanilla, and salt. With a wooden spoon, stir in the flour. Batter will be thick. Do not overmix. Gently fold in the blueberries. Optional: To prevent blueberries from sinking to the bottom, toss them with one heaping teaspoon of flour.
5. Spoon the batter evenly into the prepared pan, filling all the way to the top. You should be able to fill all 12 muffin cups. If desired, sprinkle the tops with turbinado or coconut sugar for a crunchy topping and a pretty muffin top.
6. Bake for 17-22 or until the toothpick inserted in the middle comes out clean.
7. Remove the pan from the oven and let the muffins cool in the pan for about 10 minutes, then transfer to a cooling rack. Store cooled muffins, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Little Broken

Easy Blueberry Muffins {One Bowl} - Little Broken

Easy one bowl blueberry muffins made with white whole wheat flour and honey. These are healthy and perfect for busy mornings on the go.

[jcallaghan]

View Recipe

Prep time: 15 min
Cook time: 20 min
Serves: 12 servings

Ingredients

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 large egg, room temperature
• 2-1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained

Streusel topping

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed

Method

1. Preheat oven to 375°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries.
2. Fill greased or paper-lined muffin cups two-thirds full. For streusel topping, in a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake until a toothpick comes out clean, 20-25 minutes.

https://www.tasteofhome.com/recipes/wild-blueberry-muffins/

[jcallaghan]

View Recipe

Prep time: 15 min
Cook time: 20 min
Serves: 12 servings

Ingredients

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup (1 stick) salted butter, softened*
• ¾ cup brown sugar, packed**
• 1 tablespoon turbinado sugar (aka Sugar in the Raw), divided
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ cup milk***, room temperature
• ¼ cup unsweetened apple juice, room temperature
• ¾ cup fresh raspberries

Method

1. Preheat oven to 425°F and line a muffin tin with 12 liners.
2. In a medium bowl, whisk together the flour and baking powder.
3. In the bowl of a stand mixer, fitted with the paddle attachment, on medium speed, cream together the butter and sugars, until fluffy.
4. Beat in the egg, one at a time, and vanilla, scraping down the sides as needed.
5. In a small bowl or liquid measuring cup, whisk together the milk and apple juice together.
6. Reduce the mixer speed to low and alternate the flour mixture and milk mixture, beginning and ending with the flour mixture. During the last addition of flour, mix only until flour streaks are no longer visible. Do not overmix. Gently fold in the raspberries by hand.
7. Fill the lined wells about ¾ full. Bake for 5 minutes. Then, reduce the temperature to 375°F and continue baking for 15-17 minutes or until a toothpick inserted comes out clean. Cool in pan on a cooling rack for about 2 minutes before transferring to a cooling rack to cool for about 15 minutes. Serve warm.

The PKP Way

Game-Changing Raspberry Muffins - The PKP Way

These raspberry muffins have a special ingredient that amplifies the raspberry flavor and intensifies the sweet muffin aroma.

[jcallaghan]

View Recipe

Prep time: 7 min
Cook time: 20 min
Serves: 12 servings

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1/3 cup avocado oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• sparkling sugar

Method

1. Preheat the oven to 400˚F. Line a muffin pan with paper cups and set aside.
2. In a medium bowl, mix together the flour, sugar, baking powder and salt. Set aside.
3. In a seperate bowl, mix together the milk, oil, egg and vanilla.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the raspberries. Do not overmix!
5. Divide the batter into the prepared muffin pan. Sprinkle the top with sparkling sugar.
6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan.

A Taste of Madness

Raspberry Muffins | A Taste of Madness

Easy Raspberry Muffins. This is the best muffin recipe using fresh sweet raspberries, it makes a great breakfast or snack idea.