RASPBERRY OR BLUEBERRY CORN MUFFINS
Make and share this Raspberry or Blueberry Corn Muffins recipe from Food.com.
Provided by MsSally
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
- In large bowl, mix first 6 ingredients.
- In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
- Fold in berries.
- Spoon batter into muffin cups.
- Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
- Immediately remove muffins from pans; serve warm. Or cool on wire rack.
- Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.
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peyal Chowdhury
[email protected]These muffins were a bit too dense for my taste. I think I might have overmixed the batter. However, the flavor was still good and the muffins were still enjoyable.
Mmesoma Precious
[email protected]I made these muffins with chocolate chips and they were delicious! The muffins were moist and fluffy, and the chocolate chips added a nice sweetness. I will definitely be making these again.
Kibria Selina
[email protected]These muffins were a bit too sweet for my taste. I think I might have added too much sugar. However, the texture was good and the muffins were still enjoyable.
Bilal Ashraf
[email protected]I made these muffins for a brunch party and they were a big hit! Everyone loved the moist texture and the perfect balance of sweetness and tartness. The muffins were also very easy to make, which is always a plus.
Munna Sokal
[email protected]These muffins were so easy to make and they turned out so well! I love the combination of raspberries and blueberries. The muffins were moist and fluffy, and the perfect size for a quick breakfast or snack.
Hugo Flores
[email protected]I made these muffins with frozen blueberries and raspberries. They turned out great! The muffins were moist and fluffy, and the berries added a nice sweetness. I will definitely be making these again.
Muhammad Shafii
[email protected]These muffins were a bit too dry for my taste. I think I might have overmixed the batter. However, the flavor was still good and the muffins were still enjoyable.
Amiriqbal Iqbal
[email protected]I made these muffins with fresh blueberries and raspberries from my garden. They were absolutely delicious! The muffins were moist and flavorful, and the berries added a burst of sweetness. I will definitely be making these again.
Kajal shrestha
[email protected]These muffins were so easy to make and they turned out perfectly! I love the combination of raspberries and blueberries. The muffins were moist and fluffy, and the perfect size for a quick breakfast or snack.
Adolfo Alcala
[email protected]I'm not usually a fan of corn muffins, but these were surprisingly delicious! The berries added a nice pop of flavor and the cornmeal gave them a nice crumb. I'll definitely be making these again.
Jamal Hassan
[email protected]I made these muffins for my family and they were a huge hit! Everyone loved the moist texture and the perfect balance of sweetness and tartness. The muffins were also very easy to make, which is always a plus.
sentim 35
[email protected]These muffins were a delightful treat! The combination of raspberries and blueberries created a burst of flavor in every bite. The cornmeal added a nice texture and a subtle sweetness. I will definitely be making these again!