Best 3 Katos Blackberry Blueberry Muffins Recipes

Indulge in a delightful culinary journey with Kato's irresistible muffins, a symphony of flavors that will tantalize your taste buds. From the classic Blueberry Muffins, bursting with juicy blueberry goodness, to the tantalizing Blackberry Muffins, showcasing the sweet-tart notes of blackberries, each muffin is a masterpiece. For those seeking a delightful twist, the Blueberry-Blackberry Muffins harmoniously blend the best of both worlds, offering a delectable combination of blueberry and blackberry flavors. And for a touch of indulgence, the Cream Cheese Muffins, swirled with creamy cheesecake filling, are a true delight. No matter your preference, Kato's muffin recipes promise an unforgettable baking experience and a treat that will satisfy your every craving.

Let's cook with our recipes!

BAKERY STYLE BLUEBERRY & BLACKBERRY MUFFINS

Bakery Style Blueberry & Blackberry Muffins image

These scrumptious uber-yummy blueberry and blackberry 'bakery style' muffins offer an explosion of flavor in every bite.

Provided by Kim Lange

Categories Breakfast

Time 28m

Number Of Ingredients 11

Ingredients

2 -1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter melted and cooled
1 cup granulated sugar
2 large eggs
1 cup Greek yogurt
1/3 cup almond milk or buttermilk
2 teaspoons vanilla extract
1 - 1/2 cups blueberries and/or blackberries (fresh or frozen)

Steps:

Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
In a medium bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, almond milk and vanilla and then add in the dry ingredients, mixing until just combined, do not overmix. Add berries and gently fold together until incorporated.
Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13-15 minutes.
Let cool for about 10 minutes and enjoy warm.
Make sure you seal the muffins to keep fresh.

KATO'S BLACKBERRY & BLUEBERRY MUFFINS

Kato's Blackberry & Blueberry Muffins image

These muffins are at their best when served warm with plain or peach butter. They are very quick and easy to make. If you can find them, wild blueberries have a deeper flavor. Frozen fruit may be used, but need to be thawed first. This is a very versatile recipe, feel free to experiment with it.

Provided by Baby Kato

Categories Quick Breads

Time 35m

Yield 12 muffins, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups flour
1/3 cup sugar, white
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon lemon rind, finely shredded
1/2 cup blackberry, fresh
1/2 cup blueberries, fresh, wild
1 cup milk
1 egg, jumbo (or extra large)
1/3 cup butter, melted
2 tablespoons sugar, white (garnish)
1/16 teaspoon nutmeg (garnish)
1/16 teaspoon cinnamon (garnish)

Steps:

Preheat oven to 400 degrees.
Combine flour, sugar, baking powder, salt and lemon rind in a large bowl.
Stir the blackberries and blueberries into the flour mixture, coating the fruit well.
Next add the milk, egg and butter, mixing just until moistened.
Do not overbeat, the batter should be lumpy.
In a small bowl mix the sugar, nutmeg and cinnamon together.
Pour the batter into greased muffin cups and top with the sugar spice garnish.
Bake in a 400 degree oven for 25 minutes.

BEST-EVER BLUEBERRY MUFFINS

Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

Ingredients

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

To ensure evenly-sized muffins, use a cookie scoop to measure the batter into the muffin cups.
For a golden brown crust on top of the muffins, sprinkle a little bit of granulated sugar on top before baking.
To test if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready.
If you want a moist and fluffy crumb, avoid over-mixing the batter.
For a more intense berry flavor, use fresh berries when they are in season.
If you don't have a muffin pan, you can bake the muffins in a greased 9x13 inch baking pan.
To store the muffins, place them in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.

Conclusion:

Katos's Blackberry Blueberry Muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dessert. With a few simple ingredients and a little bit of time, you can create a batch of muffins that are sure to please everyone. So next time you're looking for a sweet and satisfying snack, give these muffins a try.