quick & easy gourmet muffins

Name: Quick & Easy Gourmet Muffins
Prep time: 5 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: ## BLUEBERRY MUFFINS; 1 - (7-oz) package muffin mix (i used martha white's wildberry for this recipe); 1/2 cup(s) all purpose flour; 1/2 teaspoon(s) baking powder; 1/3 cup(s) sugar; dash(es) salt; 1/2 cup(s) buttermilk; 1 large egg; 2 cup(s) blueberries, fresh or frozen (or berries you love the best); - flour for dusting berries

(1 RATING)

169 Pinches 7 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Jun 19, 2013

This super easy recipe starts with one of those less than a $1 mixes. I used Martha White, added a few extra ingredients and wha la "Gourmet Muffins". I found this recipe online and did some tweaking to my liking. It's a great muffin to have on hand for those busy mornings when you just don't have time for breakfast. Just grab a muffin, a cup of coffee and run! Hope you enjoy! Inspired from "Thrifty Decorating Blog" http://thriftydecorating-nikkiw.blogspot.com/2012/12/gourmet-muffins-from-050-mix.html?m=1

Rate

prep time 5 Min

cook time 25 Min

method Bake

yield 6 serving(s)

Ingredients

BLUEBERRY MUFFINS
1 - (7-oz) package muffin mix (i used martha white's wildberry for this recipe)
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/3 cup sugar
dash salt
1/2 cup buttermilk
1 large egg
2 cups blueberries, fresh or frozen (or berries you love the best)
- flour for dusting berries

How To Make quick & easy gourmet muffins

Step 1

Preheat oven to 425 degrees. Line 6 jumbo muffin tins with paper liners. Rinse berries and gently blot with paper towels.

Step 2

Combine muffin mix, flour, baking powder, sugar and salt in a mixing bowl; whisk to combine. In a small bowl, whisk egg in butter milk. Pour into flour mix and hand stir to mix.
Step 3

Lightly dust berries with a light coating of flour and gently fold in batter, being careful not to burst berries.
Step 4

Fill muffin tins 3/4 full and add crumb topping or sprinkle with sugar if desired. .
Step 5

Bake for 22 to 25 minutes until golden brown. Done when cake tester or tooth pick inserted in center comes out clean.
Step 6

CRANBERRY MUFFINS: I used Martha White's Blueberry Cheese Cake muffin mix and 1/2 of a 6-oz bag of frozen cranberries. Topped with a mixture of sugar and fresh grated lemon peel. NOTE: cranberries are tart and these muffins were tart. You would have to be a true cranberry lover to enjoy the tartness.
Step 7

CRUMB TOPPING: 1/2 cup all-purpose flour 1/3 cup brown sugar 1 Tablespoon oatmeal pinch of salt 3 tablespoons unsalted butter, melted Make the crumb topping by using a fork to combine the flour, brown sugar, and melted butter in a small bowl. Sprinkle each muffin with one tablespoon of the crumb topping
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