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Fruit Fresh
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toss berries
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whisk wet & sugar
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Add sour cream
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Fold in berries
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before baking
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after baking
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glaze ingredients
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after glaze
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Made the old-fashioned way, by hand in a big bowl with a whisk and a wooden spoon ~ just like Grandma made them. Big, plump blueberries or blackberries, folded in with a wooden scraper ... bursting in a light, fluffy muffin with a hint of nutmeg and topped with a light, shiny LEMON GLAZE. These can be made with sugar or Splenda (sugar-free).
The BEST Fresh BLUEBERRY or BLACKBERRY MUFFINS
With sugar or sugar-free * OPTIONAL LEMON GLAZE
2/3 cup white sugar ~or~ regular white Splenda
1 large egg………………………………….....1/2 cup vegetable oil
1/3 cup milk, any kind (I like unsweetened vanilla almond or cashew milk)
1 tsp. vanilla………………………………....1-1/4 cup all-purpose flour
1 tsp. baking powder……………………...1/4 tsp. salt
1/2 tsp. baking soda (ONLY if using Splenda)
1/2 cup sour cream ~or~ plain yogurt or Greek yogurt
1 small 6 oz. box (I added some more) blueberries or blackberries
1/4 tsp. nutmeg
1 TB extra flour
OPTIONAL: about 1 TB Fruit Fresh (especially if it’s humid )
OPTIONAL: About 2 TB coarse or Sparkling Sugar for top
***
(1) Preheat oven to 375. **
(2) Line a muffin tin with paper liners (8-9 silicon ~ 10-12 metal ~ 4 giant muffin) * (They don't rise up too much, so don't worry about filling them all the way up) **
(3) Put berries into a bowl with Fruit Fresh (which will help keep them from getting moldy) and extra 1 TB flour (which will keep them from settling to the bottom of the muffin). VERY GENTLY toss (you don’t want to crush the berries) and set aside.
Combine the sugar/Splenda, egg, oil, milk, and vanilla in a bowl and whisk until well combined. Then whisk in the baking powder, baking soda (if using), nutmeg and salt. Add flour and stir with a wooden spoon just until everything is well combined (but don’t overmix). (It will be very light & fluffy.) Then stir/fold in sour cream just until well distributed (be gentle ~ you can see from photo how light and airy the batter is).
VERY GENTLY fold in blueberries or blackberries (plus the flour & Fruit Fresh left in the bowl) with rubber scraper. Fill muffin tins equally (to the top is fine. I did 9 silicone in the photo, but could have just filled 8 even more). You can sprinkle the top with some coarse or Sparkling sugar.
Bake for about 18-22 minutes (giant muffins may take longer ~ metal pans may bake faster) ~ start checking on them after about 15 minutes. They should be lightly golden on top, and a toothpick should come out clean.
OPTIONAL LEMON GLAZE: Whisk 2-3 lemon juice into about 2 TB canned vanilla frosting (can be sugar-free) until thin smooth consistency. (You want it to be transparent and shiny.) Brush over hot muffins. But let the muffins cool in the pan about 15 minutes or so, before removing to a rack to cool completely (or eat). I've found that if you take them out of the pan hot, sometimes they collapse a little as they cool.
The BEST Fresh BLUEBERRY or BLACKBERRY MUFFINS
With sugar or sugar-free * OPTIONAL LEMON GLAZE
2/3 cup white sugar ~or~ regular white Splenda
1 large egg………………………………….....1/2 cup vegetable oil
1/3 cup milk, any kind (I like unsweetened vanilla almond or cashew milk)
1 tsp. vanilla………………………………....1-1/4 cup all-purpose flour
1 tsp. baking powder……………………...1/4 tsp. salt
1/2 tsp. baking soda (ONLY if using Splenda)
1/2 cup sour cream ~or~ plain yogurt or Greek yogurt
1 small 6 oz. box (I added some more) blueberries or blackberries
1/4 tsp. nutmeg
1 TB extra flour
OPTIONAL: about 1 TB Fruit Fresh (especially if it’s humid )
OPTIONAL: About 2 TB coarse or Sparkling Sugar for top
***
(1) Preheat oven to 375. **
(2) Line a muffin tin with paper liners (8-9 silicon ~ 10-12 metal ~ 4 giant muffin) * (They don't rise up too much, so don't worry about filling them all the way up) **
(3) Put berries into a bowl with Fruit Fresh (which will help keep them from getting moldy) and extra 1 TB flour (which will keep them from settling to the bottom of the muffin). VERY GENTLY toss (you don’t want to crush the berries) and set aside.
Combine the sugar/Splenda, egg, oil, milk, and vanilla in a bowl and whisk until well combined. Then whisk in the baking powder, baking soda (if using), nutmeg and salt. Add flour and stir with a wooden spoon just until everything is well combined (but don’t overmix). (It will be very light & fluffy.) Then stir/fold in sour cream just until well distributed (be gentle ~ you can see from photo how light and airy the batter is).
VERY GENTLY fold in blueberries or blackberries (plus the flour & Fruit Fresh left in the bowl) with rubber scraper. Fill muffin tins equally (to the top is fine. I did 9 silicone in the photo, but could have just filled 8 even more). You can sprinkle the top with some coarse or Sparkling sugar.
Bake for about 18-22 minutes (giant muffins may take longer ~ metal pans may bake faster) ~ start checking on them after about 15 minutes. They should be lightly golden on top, and a toothpick should come out clean.
OPTIONAL LEMON GLAZE: Whisk 2-3 lemon juice into about 2 TB canned vanilla frosting (can be sugar-free) until thin smooth consistency. (You want it to be transparent and shiny.) Brush over hot muffins. But let the muffins cool in the pan about 15 minutes or so, before removing to a rack to cool completely (or eat). I've found that if you take them out of the pan hot, sometimes they collapse a little as they cool.
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