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- Dish type
- Mini cakes
- Fruit muffins
My best berry muffins, these are moist, soft, lightly sweet and gently tart thanks to the berries. No contest, these are among my family's favourite things.
19 people made this
IngredientsMakes: 12 muffins
- 280g plain flour
- 1 tablespoon baking powder
- 130g caster sugar
- 1 pinch salt
- 2 1/2 tablespoons olive oil
- 120ml milk
- 2 eggs
- 210g berries - strawberrries, raspberries, blueberries and blackberries (fresh or frozen, sliced if large)
MethodPrep:15min ›Cook:20min ›Extra time:5min cooling › Ready in:40min
- Preheat the oven to 180 C / Gas 4. Butter a 12-cup muffin tin or line with paper cases.
- Sieve the flour, baking powder, caster sugar and salt together into a large bowl.
- Whisk the eggs in a medium bowl with the olive oil and milk. Pour into the flour mixture and stir just until dry ingredients are moistened.
- Quickly stir in the berries. Fill muffin cups 2/3 full.
- Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 20 minutes. Let cool for 5 minutes before turning out of the muffin tin. Serve warm, or cool completely on a wire rack.
Reviews & ratingsAverage global rating:(3)
Reviews in English (1)
I halved this recipe and the result was delicious- although they turned out more like crumble than muffins.-04 Apr 2013
We don’t share a lot of recipes here, but when we do, it’s because they are easy and delicious! This mom of three does a bit of baking when she can, and muffins are my favourite thing to make. Every summer in our neck of the woods, we get a big crop of wild saskatoon berries, but recipes for them are hard to come by sometimes. Since our freezers are full of saskatoon berries in the fall, I thought this was the perfect time to share the recipe for our delicious saskatoon berry muffins.
Mary Berry’s blueberry muffins
These blueberry muffins are like the traditional American muffins so don’t expect them to be very sweet. They are always best served warm.
Georgia Glynn Smith
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
275g (10oz) self-raising flour
1 tsp baking powder
75g (3oz) caster sugar
225ml (8fl oz) milk
100g (4oz) butter, melted and cooled slightly
1 tsp vanilla extract (see note)
175g (6oz) fresh blueberries
1. You will need a 12-hole muffin tin. Preheat the oven to 200C/180C fan/gas 6 and line the muffin tin with paper cases.
2. Measure all the ingredients except the blueberries into a bowl and mix with a wooden spoon until just combined. Take care not to overwork the mixture. Stir in the blueberries, then divide evenly between the paper cases.
3. Bake in the middle of the oven for 20-25 minutes or until risen, cooked through and lightly golden.
4. Remove to a wire rack to cool slightly before serving.
Always use vanilla extract as this is a natural flavouring made from the pod vanilla essence is an artificial flavouring.
Best made on the day of serving.
Freeze on the same day and keep in the freezer for about a month.
SAVE 20 PER CENT ON MARY’S NEW BOOK
Berry Crumble Muffins
0 hour 0 hour
1 cup blueberries, raspberries or blackberries fresh or frozen
3/4 cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
1/2 tsp vanilla essence
2 cups plain flour
4 tsp baking powder
¼ tsp salt
100g butter, melted
2 eggs, beaten
1 cup milk
2 tbsp Chelsea Raw Sugar, extra
2 tbsp oats
Preheat the oven to 220°C and grease a 12 hole muffin tray.
Combine all ingredients in a large bowl until just mixed and spoon into the prepared muffin tray. Don’t over mix or the muffins will be tough.
Crumble Topping: Sprinkle with extra sugar and oats and bake for 12-15 minutes, until the muffins spring back when pressed.
Note: If using frozen berries, they don’t need to be defrosted beforehand.
How to make mixed berry muffins
Like most muffin recipes, these are very easy to whip up! Get out a muffin pan and spray it with cooking spray or line it with parchment paper liners. Now, let&rsquos bake some yummy muffins!
- Start the batter by whisking together flour, oats, baking powder, and salt.
- Add the berries and toss to coat well in the flour mixture. Set aside.
- Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Then, slowly stream in the milk. Mix until blended.
- Combine the wet ingredients with the dry ingredients, being careful not to smoosh the berries. Mix until just combined, then fill prepared muffin tins with batter.
- Make and add the streusel topping to the tops of each muffin.
- Bake muffins for 25-30 minutes, until golden brown and toothpick inserted comes out clean or with just a few moist crumbs.
- Allow muffins to cool completely on a wire rack. Enjoy with a smear of butter or a drizzle of honey!
MAIN INGREDIENTS OF THIS RECIPE:
- Orange juice, berries, granulated sugar, eggs, flour
HOW TO MAKE ORANGE TRIPLE BERRY MUFFINS:
Beat the sugar and the butter until obtain a creamy mixture. Add the eggs and the orange zest and mix for 2 to 3 minutes until it’s nicely incorporated. Add the orange juice, flour, baking powder and beat until a creamy and homogeneous mixture. Add the berries and fold with a spatula.
Pour small portions of the cream into the paper liners
and bake for 15 to 20 minutes. Remove the muffins from the oven, let cool completely and serve.
This muffin is the one to go to for a well-behaved, consistent recipe. It does very well with any kind of berry. The batter will also keep, once mixed, for up to a week in the refrigerator. It's nice to wake up, turn on the oven, make your morning coffee, scoop two muffins, pop them in to cook, and by the time you've fetched the paper and let the dog back in, you're ready to settle down for a wonderful, warm, fresh-baked treat.
- 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 to 3/8 teaspoon salt, to taste
- 1/4 cup (50g) vegetable oil or 4 tablespoons (57g) unsalted butter, at room temperature
- 3/4 cup to 7/8 cup (149g to 174g) granulated sugar*
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (113g) sour cream or yogurt (full-fat will yield the most tender muffins)
- 1 1/2 cups (213g) blueberries, fresh or frozen , for garnish, optional
Preheat the oven to 375°F. Line a muffin pan with papers, and grease the papers.
Measure the flour by gently spooning it into a cup, then sweeping off any excess. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
In a large bowl, beat the butter or vegetable oil and sugar with a hand-held or stand mixer, until light and fluffy. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high. If using butter, the mixture should turn almost white in color if using oil, the mixture should look frothy.
Scrape down the bowl to make sure all the butter or oil is incorporated, then add the eggs one at a time, beating well after each addition.
The secret to baking with frozen blueberries
Add the vanilla and sour cream or yogurt, and mix until incorporated.
Add the dry ingredients and mix on low speed just until the batter is smooth. The batter will be very thick, almost like cookie dough.
Fold in the berries by hand. If you use frozen berries, the batter will become even stiffer don't worry about it, it's fine.
Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Again, the batter will be thick and stiff don't expect it to settle. Sprinkle with regular granulated or coarse white sugar, if desired.
Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean.
Remove them from the oven, and take them out of the baking pan as soon as you can and transfer to a rack to finish cooling. (Leaving hot muffins in the pan creates steam that will toughen the muffins as they sit.)
Store leftovers for a couple of days at room temperature in an airtight container, or freeze for up to 1 month.
Tips from our Bakers
You can use any kind of fresh berry, dried fruit, diced peaches, bananas, or nectarines in this recipe. Canned blueberries are fine, but drain them well first and make sure you have 1 3/4 cups (273g) of berries.
How to Make Parchment Muffin Wrappers
- I love the look of unbleached parchment paper (but you could use white as well)- cut 5-6″ squares for the jumbo size muffins
- Spray muffin tins with a little cooking spray (this will help hold them in place)
- Place one square of parchment into one cup of the muffin tin, pressing the folds to crease (it’s not going to be perfect, just do the best you can) – repeat with each muffin cup.
- Fill cups 2/3 full with batter and bake.
- After they cool, tie with a piece of twine or ribbon to make them extra pretty
I hand picked up a bunch of yummy berries at Sams Club the other day……..so I decided on mixed berry muffins.
Mixed Berry Muffins with Crumb Topping
I am excited to share with you today&rsquos recipe. These mixed berry crumb muffins are one of my favorite muffin recipes of all time. Filled with berries bursting in every bite and topped with a sweet and buttery crumb &ndash what&rsquos not to love?!
This recipe is inspired by a muffin at one of my favorite (late) vegan bakeries, Dovetail Bakery, which sadly closed down several years ago.
Since then I have been diligently working to recreate their recipes at home as to not let such a wonderful bakery be forgotten forever. See: Chocolate Chip Walnut Scones and Healthy Carrot Muffins if you want some more treats.
When I worked in the Whole Foods bakery &ndash a lifetime ago &ndash we would get a variation of these mixed berry muffins delivered several times a week. Those were my favorite mornings in the bakery. I can still remember the delicious, comforting smell of buttery spices that hit me when I first opened the lid to that box.
Very Berry Quinoa Muffins
These light and healthy muffins get an extra hit of tart fruitiness from fresh raspberries.
all-purpose flour, plus more for dusting
6-oz containers small raspberries
1. Heat oven to 325°F. Lightly coat 12-cup muffin pan with cooking spray and dust with flour.
2. In large bowl, whisk together flours, quinoa, baking powder, cinnamon, ginger, baking soda, and salt.
3. In medium bowl, whisk together eggs, yogurt, milk, and honey. Fold egg mixture into flour mixture until just combined, then stir in raspberries.
4. Divide batter among muffin-pan cups and bake until toothpick inserted into centers of muffins comes out clean, 15 to 20 minutes. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information (per serving): About 170 calories, 7 g fat (1 g saturated), 6 g protein, 205 mg sodium, 23 g carb, 3 g fiber