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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Sarah Petermeier
sarah.petermeier38@gmail.comThis recipe is a keeper! I've already made it twice and it's always a hit.
LOVE BIRDS
l.b83@yahoo.comI'm not sure what I did wrong, but my muffins turned out dry and crumbly.
Ahsan Parvaiz
parvaiz.a@gmail.comI didn't have any raspberries, so I used all blueberries. The muffins were still delicious.
Malak Kabany
mkabany@aol.comThese muffins were a bit too sweet for my taste, but my kids loved them.
Md Rahul Molla
r-md85@aol.comI followed the recipe exactly and the muffins turned out great! They were so moist and flavorful.
Bebik Tharu
t35@yahoo.comThese muffins are the best! I'll be making them again and again.
Ocean Truthful
o.truthful95@yahoo.comI'm not a big fan of muffins, but these were really good.
Ingram Davis
ingram-d6@hotmail.frThese muffins are amazing! I've never had better.
Sagar Thapa magar
magars49@aol.comSo good!
Keith Hilger
hkeith@gmail.comThese muffins are delicious! I love the combination of blueberries and raspberries. They're also very moist and fluffy. I will definitely be making these again.
Alex Gomez
a86@hotmail.frI made these muffins for my family for breakfast, and they were a huge hit! Everyone loved them. They're so easy to make, and they taste amazing. I'll definitely be making these again.
Shafin Hossain
shafin68@gmail.comThese muffins are so good! They're moist and fluffy, with just the right amount of sweetness. The blueberries and raspberries add a nice tartness that balances out the sweetness perfectly. I'll definitely be making these again!
Akbor Hussain
a63@yahoo.comThese muffins are delicious! I love the way the blueberries and raspberries burst in my mouth. The muffins are also very moist and fluffy. I will definitely be making these again.
Ally Marie
a.m15@hotmail.frI've made these muffins several times now, and they're always a hit. They're so easy to make, and they always turn out perfectly. I love that I can use fresh or frozen berries, depending on what I have on hand.
Ayoue Raja
raja_a@gmail.comThese muffins are the perfect combination of sweet and tart, with a moist, fluffy texture. I used fresh blueberries and raspberries from my garden, and they were bursting with flavor. My family loved them!