1.Preheat oven to 400F. Spray or line a muffin tin with cupcake liners. 2.In a medium bowl, combine the 2 and 3/4 cup flour, baking powder, baking soda, and salt; set aside. 3.In a stand-mixer ...

Roxanne’s friend Sue Monaghan shared this recipe with us, and we are so appreciative! Prepare these using either fresh or frozen raspberries. They are a nice change of pace from blueberry. Fresh ...

The blueberry cream muffins contain 460 calories with 28 grams of sugar and 25 grams of fat, while the lemon raspberry clocked in slightly lighter at 420 calories, 25 grams of sugar, and 23 grams ...

Vegan Blueberry Muffins Substitute 1/2 cup nut-based milk, such as almond, cashew or oat, for the whole milk. Substitute vegetable oil, ... Blackberry or Raspberry Muffins ...

A far cry from weekday breakfasts, these pancakes, waffles, eggs, and brunch bake recipes might mean never having to fight ...

You can substitute any berry or finely diced apple in the muffins. Or for a special treat, swap the fruit for ½ cup of mini chocolate chips. Pay special attention to Step 1.

1. Preheat the oven to 400 degrees. Grease a standard 12-compartment muffin tin. 2. Mix together the dry ingredients in a bowl. Beat together the egg, milk, zest and butter or oil. Make a well in ...

Blueberry muffins should be sturdier and less cloying than cake, but nowhere near as crusty and bland as bread. Better to err on the side of cake, I always say.

Bake for 15-20 minutes, depending upon the size of the muffins. Let cool before removing muffins from the pan.