Raspberry Or Blueberry Corn Muffins Recipes

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BLUEBERRY-CORN MUFFINS

Blueberry muffins meet cornbread and live happily ever after.

Provided by Food Network Kitchen

Time 1h30m

Yield 12

Number Of Ingredients 11



Blueberry-Corn Muffins image

Steps:

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
  • Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
  • Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
  • Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon fine salt
1 large egg
1 large egg yolk
1 1/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
3/4 cup blueberries

BLUEBERRY-RASPBERRY MUFFINS

Lots of folks will tell you their favorite kind of muffin is blueberry. They might change their answer if they tried these Blueberry-Raspberry Muffins!

Provided by My Food and Family

Categories     Dairy

Time 37m

Yield 12 servings

Number Of Ingredients 13



Blueberry-Raspberry Muffins image

Steps:

  • Heat oven to 375ºF.
  • Mix blueberries and raspberries. Toss half of berry mixture with 2 Tbsp. flour. Mix remaining flour, baking powder, baking soda and salt.
  • Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Add milk, eggs, lemon juice and vanilla; mix well. Add flour mixture; stir just until moistened. Gently stir in berry mixture.
  • Spoon into 12 muffin cups sprayed with cooking spray. Top with remaining berries; sprinkle with coarse sugar.
  • Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

1 cup each blueberries and raspberries
2 cups flour, divided
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1/4 cup butter, melted
3/4 cup granulated sugar
1/2 cup milk
2 eggs
1 Tbsp. lemon juice
1 tsp. vanilla
1 Tbsp. coarse sugar

RASPBERRY CORN MUFFINS

Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.

Provided by Emily Luchetti

Categories     Egg     Breakfast     Brunch     Bake     Kid-Friendly     Raspberry     Cornmeal     Summer     Family Reunion     Shower     Edible Gift     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield Makes 12 muffins

Number Of Ingredients 13



Raspberry Corn Muffins image

Steps:

  • 1. Preheat the oven to 400°F. Grease the cups of a muffin pan with nonstick cooking spray or butter or fill with paper liners.
  • 2. In a medium bowl, stir the cornmeal with the flour, sugar, baking powder, baking soda, and salt.
  • 3. In another medium bowl, whisk the eggs and buttermilk, then whisk in the butter and honey. Using a rubber spatula or large spoon, stir in the flour mixture until the batter is evenly combined and no dry streaks are visible. Add the raspberries and gently mix until everything is barely blended-to keep the muffins light it's important to not overmix the batter.
  • 4. Spoon the batter into the prepared muffin cups, filling them equally. Bake until a bamboo skewer or toothpick inserted into the middles of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool in the pan for 5 minutes and then use a small paring knife to pop them out of the cups.

What you'll need:
Standard 12-cup muffin pan
1 cup cornmeal
1 1/4 cups unbleached all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 large eggs
3/4 cup buttermilk or 3/4 cup whole milk mixed with 1 teaspoon lemon juice
12 tablespoons (1 1/2 sticks) unsalted butter, melted
3 tablespoons honey
1 1/2 cups raspberries

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



Raspberry or Blueberry Corn Muffins image

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.

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup applesauce
2 teaspoons vanilla extract
1/4 cup egg substitute
1 1/4 cups raspberries or 1 1/2 cups blueberries

RASPBERRY CORN MUFFINS

I don't recall where I got this recipe, but these golden muffins have been a hit whenever I made them for brunch or give them as gifts. They're moist, yummy and good for you, too. -Jane Bray, Temple Terrace, Florida

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10



Raspberry Corn Muffins image

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in raspberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 175mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 5g protein.

1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature, lightly beaten
1 1/2 cups fat-free plain yogurt
2 tablespoons butter, melted
1 cup fresh raspberries

FRESH RASPBERRY MINI CORN MUFFINS

I can't write a cookbook about comfort food without including corn muffins; they're my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.

Provided by Ina Garten Bio & Top Recipes

Time 50m

Yield 48 muffins

Number Of Ingredients 11



Fresh Raspberry Mini Corn Muffins image

Steps:

  • Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
  • In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don't worry if it's a little lumpy.) Set the batter aside for 15 minutes.
  • When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
  • Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
  • Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.

Baking spray with flour, such as Pam
3 cups all-purpose flour
1 cup granulated sugar
1 cup fine cornmeal, such as Indian Head
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
2 extra-large eggs
1/2 pound (2 sticks) unsalted butter, melted
12 ounces firm fresh raspberries
2 tablespoons turbinado sugar, such as Sugar in the Raw

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING

Provided by Food Network

Categories     dessert

Time 45m

Yield 1 dozen

Number Of Ingredients 17



Blueberry-Raspberry Muffins with Streusel Topping image

Steps:

  • Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
  • To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
  • In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
  • Let cool in the tins for 10 minutes, then remove and cool on wire racks.

1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped walnuts
1 teaspoon finely grated lemon peel
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
1 tablespoon grated lemon zest
3/4 cup fresh blueberries
3/4 cup fresh raspberries

CORN MUFFINS WITH BLUEBERRIES

Sweet blueberries really jazz up an ordinary box of corn muffin mix. They're perfect for on-the-go snacking or as an addition to any summer potluck.-Diane Hixon, Niceville, Florida

Provided by Taste of Home

Time 25m

Yield 8 muffins.

Number Of Ingredients 5



Corn Muffins with Blueberries image

Steps:

  • In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners. Fill half full with batter. Bake at 400° for 12-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 146 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 264mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

1 package (8-1/2 ounces) corn bread/muffin mix
1 tablespoon brown sugar
1 egg, lightly beaten
1/3 cup milk
1/2 cup fresh or frozen blueberries

BLUEBERRY LEMON CORN MUFFINS

This recipe can be prepared in 45 minutes or less.

Categories     Bread     Citrus     Fruit     Breakfast     Brunch     Bake     Quick & Easy     Blueberry     Lemon     Cornmeal     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 10



Blueberry Lemon Corn Muffins image

Steps:

  • Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
  • Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
  • Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.

paper muffin cup liners
1/2 stick (1/4 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
1/2 cup plus 1 tablespoon sugar
1 tablespoon freshly grated lemon zest
1/2 cup whole milk
2 large egg yolks
1/2 cup blueberries

RASPBERRY CORN MUFFINS

Categories     Bread     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Yogurt     Raspberry     Cornmeal     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 10



Raspberry Corn Muffins image

Steps:

  • Preheat the oven to 375°F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container.

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/4 cups plain yogurt
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup fresh raspberries

RASPBERRY MUFFINS

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9



Raspberry Muffins image

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

BLUEBERRY CORN MUFFINS

There tender blueberry corn muffins are bursting with blueberries and flavor. For a different fruity taste, I sometimes substitute chopped apples for the berries. -Genevieve Fairchild, Chester, Iowa

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11



Blueberry Corn Muffins image

Steps:

  • In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.

1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup 2% milk
1 cup fresh or frozen blueberries

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