Cranberry or Blueberry Muffins
Submitted by skizyx
Light, fluffy muffins bursting with cranberries or blueberries, kissed with citrus zest, and ready in under 40 minutes for busy morning breakfasts.
YIELD
12 servingsPREP
15 minCOOK
25 minREADY
40 minThese bakery-style muffins strike that rare balance: tender crumb that practically melts on your tongue, with berries that burst into tart-sweet pockets in every bite.
The secret is barely mixing the batter, leaving it slightly lumpy so the muffins rise tall and stay light.
Orange or lemon zest brightens the whole affair.
Chef Tips
- Fold berries in gently at the very end to prevent over-mixing and tough muffins
- For sky-high muffin tops, start baking at 400°F for the first 5 minutes, then continue as directed
- Frozen berries work great, no need to thaw, just add an extra 2-3 minutes baking time
Ingredients
Directions
Sift dry ingrediants together. Beat eggs in a separate bowl.
Add butter and milk to the eggs. Combine the liquid and the dry ingredriants with a few strokes. Fold into the batter, before the dry ingrediants are completely moist--either the blueberries or the cranberries.
Fill well greased muffin pans ⅔ full and bake in a 400 degree preheated oven for 20 to 25 min.
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