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
[email protected]These muffins are delicious! I love the combination of blueberries and raspberries.
wihara methendi
[email protected]I've made these muffins several times and they're always a hit. They're the perfect muffin for any occasion.
rebecca black
[email protected]I love these muffins! They're so easy to make and always turn out perfect.
Jayceon Holmes
[email protected]These muffins are so good! They're moist and flavorful, and the perfect combination of sweet and tart.
Mashahin Mashahin
[email protected]These muffins were easy to make and turned out great! I'll definitely be making them again.
Daniel Agbontaen
[email protected]Overall, I thought these muffins were just okay. They weren't bad, but they weren't anything special either.
im unbr8kble
[email protected]These muffins were a bit too dense for my taste. I think I'll try a different recipe next time.
Itx Rauf
[email protected]I found that the muffins were a little dry. I think I'll add some extra butter or oil next time.
Kazi Md, Alamin Vai
[email protected]These were a bit too sweet for my taste. I think I'll cut back on the sugar next time.
Music Matt5
[email protected]I 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
[email protected]These muffins were delicious! I will definitely be making them again.
Amaka David
[email protected]These 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
[email protected]My kids loved these muffins. They said they were the best muffins they've ever had.
Momina Mehmood
[email protected]These muffins are the perfect grab-and-go breakfast. They're also great for snacks and parties.
Janie Taylor
[email protected]I'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
[email protected]These muffins are so easy to make. I was able to whip up a batch in no time.
Rumki Saha
[email protected]I love that this recipe uses fresh fruit. It really makes a difference in the flavor of the muffins.
Brian Goredema
[email protected]These muffins were a huge hit with my family! They're so moist and flavorful, and the combination of blueberries and raspberries is perfect.