The Ultimate Muffin

Ultimate Blueberry Raspberry Muffins
Ultimate Blueberry Raspberry Muffins
Gingerbread muffins
Gingerbread muffins

I am the muffin queen.  That’s what my husband calls me.  Whenever I am asked to bring something to work lunches, brunches, or church gatherings, muffins are my first choice.  The reason is that I love muffins!  Not all muffins, mostly the muffins that I make.  I don’t like store bought muffins.  They are high in calories, high in fat and low in fruit.  I like a lot of fruit so that they are heavy with fruit.  Sometimes they have to be eaten with a fork or spoon like an English pudding.  I prefer them warm.  This kind of muffin doesn’t keep very well.  They need to be frozen or refrigerated soon after baking, if they don’t disappear right away!  I wouldn’t call them health food, but they are definitely healthier than the store bought variety.  For me they are my favorite breakfast!  I also find excuses to eat them at other meals.  Like with a bowl of homemade soup for lunch or with a big salad for dinner.  I always have some in my freezer for quick reheating. 

 

This recipe is my favorite.  I consider them the ultimate muffin, made from scratch with real fruit and lots of it!

 

Ultimate Blueberry-Raspberry Muffins

Makes 12 large muffins

 

Ingredients:

 

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

2 large eggs

1 stick butter, melted & cooled slightly

1 cup buttermilk

½ teaspoon orange zest (optional)

1 cup fresh or frozen blueberries

1 cup fresh or frozen raspberries, if the raspberries are large, they need to be halved or quartered

 

Preheat your oven to 400 degrees F.   Grease your muffin tin with butter, or use paper or foil liners.  I like the foil liners best.  In a bowl mix together all the dry ingredients.  In a separate bowl whisk the eggs until well beaten, then add the melted butter slowly while whisking.  Add the buttermilk and orange zest to the egg and butter mixture.  Then pour the dry ingredients into the wet ingredients and mix just enough to combine.  I use a rubber spatula.  When mixed, fold the fruit into the mixture gently so you don’t break up the fruit.  Use a large spoon or ice cream scoop to measure the batter in equal parts into the prepared muffin tin.

 

Bake for around 20 minutes.  If your fruit is frozen, the muffins will take longer to bake.  They are done when golden brown and the middle of the muffin springs back when you touch it.  Let the muffins cool in the pan for at least 10 minutes before removing.  Enjoy!

 

 

If this sounds like too much work, you can use my short-cut recipe below.  These are good too and lots easier!

 

Short-cut Blueberry-Raspberry Muffins

Makes 9 to 10 muffins

 

Ingredients:

 

Betty Crocker Wild Blueberry Muffin Mix, including a can of blueberries

¾ cup milk (slightly less)

¼ cup vegetable oil

2 eggs

2/3 cup fresh or frozen raspberries, if the raspberries are large, they need to halved or quartered

¼ cup sugar

¼ teaspoon cinnamon

 

Preheat your oven to 425 degrees F.  Grease your muffin tin with butter or cooking spray or use paper or foil liners.   Open the can of blueberries and drain.  Stir together the muffin mix, sugar, and cinnamon, then add the milk, oil, and eggs and mix until just blended.  Gently fold in the two fruits with a rubber spatula.  Use a large spoon or ice cream scoop to measure the batter into the prepared muffin tin.  Bake 16 to 21 minutes until the muffins are golden brown and the middle springs back when you touch it.  If the raspberries are frozen it will take longer to bake.

 

If you don’t care for raspberries, you can substitute another fruit with similar texture or just use all blueberries.  The combination of blueberries and raspberries, to me, make it first rate!

 

Another recipe I really enjoy that’s very different from the previous:

 

Gingerbread Muffins

Makes 12 large muffins

 

Ingredients:

 

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

4 teaspoons ground ginger

1 ¼ teaspoons cinnamon

¼ teaspoon allspice

¼ teaspoon cloves

½ cup butter, at room temperature

½ cup firmly packed brown sugar (light or dark)

2 large eggs

2/3 cup molasses (light or dark)

2/3 cup buttermilk

1 ½ teaspoon vanilla extract

2/3 cup walnuts or pecans, chopped

2/3 cup raisins

 

Preheat your oven to 350 degrees F.  Grease and flour your muffin tin, or use paper or foil liners.

Sift together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves.  In a bowl beat together the butter and brown sugar until smooth and fluffy.  Add the eggs, one at a time, beating after each one.  Then beat in the molasses.  Add the dry ingredients in two increments alternating with the buttermilk and vanilla.  Beat until smooth.  Fold in the nuts and raisins.  Fill the muffin tin with a large spoon or ice cream scoop in equal parts.  Bake for around 20 minutes until the center of the muffin feels firm and springs back when you touch it.

 

 

 

Comments 3 comments

Montana Farm Girl profile image

Montana Farm Girl 7 years ago from Northwestern Montana

Yumo.... I love finding new recipes!!! AND, I love muffins!!! I bookmarked your hub, so I can whip up a batch this weekend..perfect Sunday morning treat!!!


Dorrene R profile image

Dorrene R 7 years ago Author

Thanks Montana Farm Girl! Hope you like them and I'll check out your Hubs.


Diane Gorman 5 years ago

I just made the ginger muffins using half molasses and half treacle and they are soooo good.

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