ISO berry muffin recipe

[ssgold]

I'd like to bring muffins to the dentist's office tomorrow morning as a holiday gift and to thank them for their kindness (they saw my DS in an emergency when no other dentist in a one hour radius would make time for us). Blueberries, raspberries and blackberries were buy one get one this week, so I have a ton. Does anyone have a good recipe?

Stacey

[little_bopeep]

This makes fabulous muffins! Val posted it here some time ago.


Blueberry Buttermilk Streusel Cake

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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1/2 cup butter
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries
streusel:
2/3 cup all-purpose flour
2/3 cup brown sugar
6 tablespoons butter -- softened

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

[blazedog]

Lucky you -- These are all delicious.


Blueberry Coffee Cake Muffins
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Recipe By: Barefoot Contessa
Serving Size: 16

Ingredients:

12 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3 extra large eggs, at room temperature
1 1/2 teaspoons vanilla extract
8 ounces sour cream, (1cup)
1/4 cup milk
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 pints half fresh blueberries, pick through for stems

Directions:

Preheat oven 350.

Line muffin tin with liners.

Cream butter and sugar until fluffy about 5 min. Add eggs one at a time then add vanilla, sour cream and milk.

Sift together flour, baking powder,baking soda, and salt and add to butter mixture until mixed. Fold in blueberries with a spatula. Scoop with an ice-cream scoop in prepared muffin tin.

Bake 25 to 30 minutes.

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Raspberry Corn Muffins
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Recipe By: Barefoot Contessa
Serving Size: 12

Ingredients:

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 lb. unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup good raspberry preserves

Directions:

Preheat the oven to 350 degrees.

Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.

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Best Blueberry Muffins (Cooks Illustrated)
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Recipe By: Cooks Illustrated
Serving Size: 12

Ingredients:

2 cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup (7 ounces) sugar
4 tablespoons unsalted butter, melted and cooled slightly
11/4 cups (10 ounces) sour cream
11/2 cups frozen blueberries, preferably wild

Directions:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
3. Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or use one of the toppings below.


Notes:

This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter. These muffins are great unadorned, but for an extra flourish, give them a dip in sugar by following one of the variations.

CINNAMON-SUGAR-DIPPED BLUEBERRY MUFFINS

Follow recipe for Best Blueberry Muffins; while muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.

GINGER-GLAZED or LEMON-GLAZED BLUEBERRY MUFFINS

Follow recipe for Best Blueberry Muffins; while muffins are baking, mix 1 teaspoon grated lemon zest or grated fresh ginger and 1/2 cup sugar in small bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to simmer in small saucepan over medium heat; simmer until mixture is thick and syrupy and reduced to about 4 tablespoons. After muffins have cooled 5 minutes, brush tops with glaze, then, working one at a time, dip tops of muffins in lemon-sugar or ginger-sugar. Set muffins upright on wire rack; serve.

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Roasted Cornmeal Blueberry Muffins
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Recipe By: CLBB
Serving Size: 12

Ingredients:

1 cup yellow cornmeal
1 large egg, at room temperature
1/2 cup pure maple syrup
1/4 cup unsalted butter, melted and slightly cooled
1/4 teaspoon vanilla extract
1/2 cup milk
1/4 cup sour cream or plain yogurt
1 cup unsifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries, picked over, rinsed and blotted dry (or whole frozen unthawed berries with all ice particles removed)
granulated sugar

Directions:

Position a rack in the center of the oven and preheat it to 400 degrees. Coat a 12-cup muffin tin with cooking spray. Roast the cornmeal. Place it in an ungreased frying pan over medium heat and stir the cornmeal on and off for 7-10 minutes, until it begins to turn a light tan color and smells aromatic. In a large bowl, whisk together the egg, maple syrup, melted butter, vanilla, milk, and sour cream. Directly on top of this wet mixture add- but don't stir in- the flour, baking powder, salt, and roasted cornmeal. Stir the dry ingredients all at once into the wet, mixing just to combine. Do not overmix. Add the berries and stir just to distribute. Divide the batter among the prepared muffin cups. Sprinkle some sugar on top of each muffin. Bake the muffins about 20 minutes, or until they rise, look golden brown on top, and a cake tester inserted into the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes, then coax them out of the pan with a fork and serve warm.



Notes:

NOTES : These freeze well.
Can use skim milk and low-fat sour cream. The aroma is wonderful. Muffins are dense and moist.
Source: The Family Baker by Susan Purdy

Nutritional Information:

Per Serving (excluding unknown items): 99 Calories; 5g Fat (43.3% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 203mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates


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[ssgold]

Blazedog and little_bopeep, thank you so much! They all look delicious. It is such a nice change to have fresh berries in the middle of winter. I haven't decided which to make tomorrow, but I will keep them all and have a wonderful time making them next spring and summer when the berries are plentiful.

[ssgold]

Still deciding...

Little_bopeep, I don't have buttermilk on hand, but I have Saco buttermilk powder. Have you ever used it with this recipe?

Blazedog, have you ever used low-fat sour cream with either the CI or Barefoot recipes?

Thanks,
Stacey

[blazedog]

I haven't personally because I made the BC ones for a party -- **** the fat and full speed ahead. :D

However, there is a thread on these (no need to search) and people had been happy with the substitution for lowered fat -- I wouldn't go with nonfat. :eek: Ina would rise from the pan. :D

I assume you could sub also with the CI but they are SO adamant about having tested a zillion recipes that I think oh no. I bake for special occasions or when I am bringing elsewhere so I don't try to reduce the fat. If I were baking muffins just for a Sunday morning for the family it would be different. :)

[ssgold]

Blazedog, I agree with you totally on using full fat everything for a gift. I only have low-fat sour cream in the house and it started snowing when I was planning on going to the store, so I am trying to make due with what I have.

Your comment about Ina made me crack up! I could also see Christopher Kimball falling over if he knew about me using low-fat in the CI recipe. I do love their recipes, though. I think I'll save that one for the full fat! Thanks.

[blazedog]

Blazedog, I agree with you totally on using full fat everything for a gift. I only have low-fat sour cream in the house and it started snowing when I was planning on going to the store, so I am trying to make due with what I have.

Your comment about Ina made me crack up! I could also see Christopher Kimball falling over if he knew about me using low-fat in the CI recipe. I do love their recipes, though. I think I'll save that one for the full fat! Thanks.

:D :D I was thinking of Christopher Kimball pursuing me around the kitchen with some weird Yankee implement. :D

[ssgold]

Do you think he Googles himself to see what people like us say about him? :D :D :D

[blazedog]

He is an interesting character isn't he though from what I've read about his background. He and Alton are both so quirky.

[little_bopeep]

Still deciding...

Little_bopeep, I don't have buttermilk on hand, but I have Saco buttermilk powder. Have you ever used it with this recipe?

Blazedog, have you ever used low-fat sour cream with either the CI or Barefoot recipes?

Thanks,
Stacey

No, not in this recipe. But that's a perfectly good substitute. I think you'll love this recipe...it's also excellent with bananas. :cool: