Blueberry Muffin Strawberry Shortcake Wiki FANDOM powered by Wikia
Preheat oven to 400°F (200°C). Line a muffin tin with paper liners. In a large bowl, combine the flour, sugar, salt, and baking powder. In a small bowl, combine the oil, egg, and milk. Add the wet ingredients to the dry ones and stir until combined. Fold in the blueberries and strawberries.
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Instructions. Preheat oven to 350. In a small bowl stir together flour, sugar, baking powder and salt. Set aside. In a separate bowl whisk together eggs, oil and milk. Stir together wet and dry ingredients. Fold in berries.
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Fold the batter and scoop it. Fold the blueberries into the batter using a spatula. Then line the muffin tin with cupcake liners and begin scooping the batter out using a large cookie scoop. Make the topping. Combine the cold cubed butter, all-purpose flour, salt, cinnamon, and brown sugar in a small bowl.
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Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside. Mix all of the topping ingredients together. Set aside. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
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Preheat oven and line a muffin tin with liners or spray with non-stick cooking spray. Whisk together the dry ingredients. Whisk the sugar and the wet ingredients in a separate bowl. Toss the blueberries in the dry ingredients. Fold in the sour cream mixture. Be sure to mix gently to ensure the muffins are not tough.
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Whisk together the flour, sugar, salt, baking powder and cinnamon. Then add the vegetable oil, egg and milk. Mix together until the ingredients are well mixed. To this muffin batter add the blueberries and strawberries. Fold the berries into the batter, but don't overmix. In a small bowl combine the ingredients for the crumb topping.
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Instructions. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes.
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1 Whisk the flour, sugar, baking powder, and salt in a large bowl. 2 Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine. 3 Add milk mixture to the bowl with dry ingredients then use a fork to combine.
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Instructions. Preheat oven to 425F/218C and grease a 12 cup muffin tin. In a large bowl mix together the melted butter, vegetable oil, and granulated sugar. Add the egg and vanilla extract whisking to combine. In a separate bowl combine the all-purpose flour, baking powder, and salt.
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Preheat oven to 400℉. Prepare 12 muffin cups by spraying lightly with non stick spray or line with paper liners. In medium sized bowl, whisk together eggs, yogurt or sour cream, oil, strawberry jam, and vanilla. In separate bowl, whisk together flour, sugar, baking powder, and salt.
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Whisk the flour, baking powder, and salt together in a large bowl. Whisk the remaining 1⅛ cups sugar and the eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the melted butter and oil until combined. Whisk in buttermilk and vanilla until combined.
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Preheat an oven to 375° F and line a muffin pan with liners. In a large bowl combine the flour, sugar, salt and baking powder. Whisk until fully combined. Toss in the strawberries and blueberries. Mix to evenly distribute the berries. In a separate bowl combine the milk, oil, vanilla extract and eggs.
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Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color. Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla.
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Directions. 1 Heat the oven to 400°F (204°C). Line 12 standard-size muffin cups with paper liners. 2 Whisk flour, sugar, baking powder, salt, cinnamon, and black pepper in a large bowl until well-mixed. 3 Measure the vegetable oil using a measuring jug that holds at least 1 cup.
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Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners. Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.
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In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!). Carefully fold in the blueberries or chopped strawberries. Divide the mixture between the muffin tins. Sprinkle the reserved streusel over tops of muffins. Bake for about 25-30 minutes, or until.
