Best Red White And Blueberry Muffins Recipes

RED, WHITE AND BLUEBERRY MUFFINS

Steps:

• Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil, eggs and cranberries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-fourths full).
• Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle. Drizzle glaze over muffins.

RED, WHITE AND BLUEBERRY MUFFINS

Steps:

• For streusel topping:.
• Cut margarine into flour, brown sugar, cinnamon and about 4 drops of food coloring (number of drops depends on how dark you want the red), in a medium bowl, using a pastry blender or crisscrossing 2 knives, until crumbly.
• Muffins:.
• Heat oven to 400. Grease bottoms of 12 medium muffin cups or line with paper baking cups.
• Prepare streusel topping; set aside.
• Beat milk, oil, vanilla and egg in a large bowl. Stir in flour, sugar, baking powder and salt all at once, just until the flour is moistened (batter will be lumpy). Fold in blueberies. Divide batter among the muffin cups and top with 2 teaspoons of the streusel topping.
• Bake 20-25 minutes or until golden brown. Remove from pan. These muffins are good warm or cool!

RED, WHITE AND BLUEBERRY MUFFINS

Steps:

• Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
• In a separate, mix together the flour, baking soda, and baking powder.
• Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
• Fold the berries into the batter. Portion the muffin batter into greased tins(I use an ice cream scoop). Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20 minutes(mine took 25 because my berries were super juicy) until they are golden brown.