BETTER BEST BLUEBERRY (AND RASPBERRY) MUFFINS
These blueberry-and-raspberry muffins are mini cakes of flavor explosion and fantastic texture. The different components -- high extraction flour, sourdough discard, lemon zest, sweet blueberries, and tart raspberries -- all come together perfectly into a moist and delicious treat.
Provided by Melissa Johnson
Categories Recipes
Time 45m
Yield 12-16 muffins
Number Of Ingredients 13
Steps:
- Preheat your oven to 375°F.
- Line a 12-cup muffin tin or grease it with butter or non-stick spray. You can make 12 tall muffins or about 16 regular ones.
- In a large bowl or stand mixer bowl with a paddle attachment, beat the softened butter and sugar until it's light and creamy.
- Beating between each addition, add the sourdough starter, eggs one at a time, vanilla extract, and lemon zest.
- In another bowl, sift together the flour, baking powder, and salt.
- Alternately add the milk and the dry ingredients to the creamed mixture in 2-3 rounds, stirring or running the mixer throughout.
- Gently fold in the berries, the delicate raspberries after the blueberries, and then spoon the batter into the cupcake liners. The batter will be somewhat stiff and be higher than the rim of the liners, but it will settle after about 10 minutes in the oven.
- Sprinkle sugar over the muffin batter. This will create a crisp top crust on the muffins.
- Bake for 30-35 minutes. Remove the muffins from the pan and let them cool about a half hour before serving.
- You can store the muffins uncovered and they won't dry out. I like to invert a big bowl over any muffins that aren't eaten the day they were baked.
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Md azad
azad.md38@yahoo.comThese muffins are delicious! I love the combination of blueberries and raspberries.
wihara methendi
methendi_w@hotmail.frI've made these muffins several times and they're always a hit. They're the perfect muffin for any occasion.
rebecca black
r.b@aol.comI love these muffins! They're so easy to make and always turn out perfect.
Jayceon Holmes
j-holmes@yahoo.comThese muffins are so good! They're moist and flavorful, and the perfect combination of sweet and tart.
Mashahin Mashahin
mashahin@yahoo.comThese muffins were easy to make and turned out great! I'll definitely be making them again.
Daniel Agbontaen
d-agbontaen32@gmail.comOverall, I thought these muffins were just okay. They weren't bad, but they weren't anything special either.
im unbr8kble
im.unbr8kble54@hotmail.frThese muffins were a bit too dense for my taste. I think I'll try a different recipe next time.
Itx Rauf
itx_r30@hotmail.co.ukI found that the muffins were a little dry. I think I'll add some extra butter or oil next time.
Kazi Md, Alamin Vai
m.kazi13@hotmail.comThese were a bit too sweet for my taste. I think I'll cut back on the sugar next time.
Music Matt5
m-music@hotmail.comI substituted almond milk for the regular milk and they turned out great! They're also gluten-free if you use gluten-free flour.
Nicholas Manu
m-nicholas@gmail.comThese muffins were delicious! I will definitely be making them again.
Amaka David
davida4@hotmail.co.ukThese turned out great! I was a little worried about the texture since I didn't have any butter on hand, but they were still really moist and fluffy.
Cluie Shy
s-c@hotmail.co.ukMy kids loved these muffins. They said they were the best muffins they've ever had.
Momina Mehmood
mehmood-momina2@gmail.comThese muffins are the perfect grab-and-go breakfast. They're also great for snacks and parties.
Janie Taylor
t_j@gmail.comI'm not a huge fan of muffins, but these were really good. The muffins were light and fluffy, and the berries were nice and juicy.
Bhuwan Dhami
dhami_b@gmail.comThese muffins are so easy to make. I was able to whip up a batch in no time.
Rumki Saha
s96@yahoo.comI love that this recipe uses fresh fruit. It really makes a difference in the flavor of the muffins.
Brian Goredema
g@aol.comThese muffins were a huge hit with my family! They're so moist and flavorful, and the combination of blueberries and raspberries is perfect.