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White Very Berry Muffin Recipe

I love baking and I often bake muffin, browny, scone, etc.

So, I planned to bake so many holiday sweets though I’d already made so much baking stuff at the time, plus my audiences are little tired of eating sweet sugary stuff, so I decided to keep my ingredients in the cleverest invention in the world, a freezer.

Fortunately, all the left-overs (that I didn’t use) were frozen fruits (cranberry, blueberry, some’n berry) and a couple of chocolate-chip packages (white, dark, and miniature), so I didn’t have to waste the food at all. Good job, Freezer!

Since New Year, me and my husband had been so busy and so sick! We caught a huge cold!! So I didn’t have ANY desire to bake anything. It was weird, but really, I didn’t want to create any friggin’ thing. But today, the baking creativity was exploded. bomb!

I went to our small neat kitchen and grabbed all the ingredients that maybe I can bake something with… and a light bulb went off in my head.

“I need to make muffins….”

White Very Berry Muffin White Very Berry Muffin White Very Berry Muffin

At that time, I started moving to prepare all the ingredient…

Okay, so here is the incredibly easy but the best basic muffin recipe.

(Makes 12)

* 3/4 cup (11/2 sticks) unsalted butter, melted, plus more for pan
* 2 cups all-purpose flour (spooned and leveled), plus more for pan
* 2 large eggs
* 1/2 cup milk (whole milk is better, but any kinds)
* 1/2 teaspoon pre vanilla extract
* 3/4 cup granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt

1. Preheat oven to 375℉ with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping our excess. Set aside.
(*You can use paper-made muffin cups and spray oil, such as Pam. – I used them. ;-p)

2. In a small bowl, whisk together butter, eggs, mild, and vanilla; set aside.
In a large bowl, whisk together dry ingredients; make a well in the center.
Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened.

*******************That’s it. This is the basic muffin dough.*********************
In order to make your fav muffins, here are some mix-in idea.
(Add the ingredients when you finish make the basic muffin dough.)

In step 2, reduce flour to 1 cup and add 3/4 cup cornmeal.

In step 2, add 1 teaspoon ground cinnamon; replace butter with 3/4 cu vegetable oil, plus 3/4 cup raisins.

At the end of step 2, fold 11/2 chocolate chips (btw, I love dark choco-chip) into batter.

At the end of step 2, fold 11/2 cups blueberries (fresh or frozen) into batter.

At the end of step 2, fold 3/4 cup shopped pecans and 3/4 cup dried sherries into batter.

This time, I made my original, VERY Berry muffin featuring white chocolate-chips.

At step 2, reduce sugar to 1/2 cup and add 1/2 cup white-chocolate-chips . add 1/2 cup cranberries, and add 1/2 cup frozen blueberries.

(Back to the process)
3. Spoon your fav batter into prepared muffin cups, filling each about two-thirds full; bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes.

It is super easy! and really good. I tell you, it is REALLY good.

When you master the basic muffin batter, you can open your own muffin shop. Wooo it’s exciting! :)

Your muffin should be great for your breakfast/brunch or afternoon snack with a good cup of coffee.

Oh my…. I can’t wait to eat some for tomorrow’s breakfast….

Until next time! Cheers!! :)
-Yuki <3

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Posted in Recipes.

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  1. みき said





  2. おいしかったよ!ほしみっっっっっっつ!!!頂きましたー♪




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