Quick & Easy Gourmet Muffins

Name: Quick & Easy Gourmet Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 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 c all purpose flour; 1/2 tsp baking powder; 1/3 c sugar; dash(es) salt; 1/2 c buttermilk; 1 large egg; 2 c blueberries, fresh or frozen (or berries you love the best); flour for dusting berries

By Diane Atherton
@DeeDee2011

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"
thriftydecorating-nikkiw.blogspot.co...

Rating:

★★★★★ 1 vote5

Comments:

19 Comments

Serves:

Prep:

5 Min

Cook:

25 Min

Method:

Bake

Ingredients

Add to Grocery List

BLUEBERRY MUFFINS
1

(7-oz) package muffin mix (i used martha white's wildberry for this recipe)
1/2 c

all purpose flour
1/2 tsp

baking powder
1/3 c

sugar
dash(es)

salt
1/2 c

buttermilk
1 large

egg
2 c

blueberries, fresh or frozen (or berries you love the best)
·

flour for dusting berries

How to Make Quick & Easy Gourmet Muffins

Step-by-Step

Preheat oven to 425 degrees. Line 6 jumbo muffin tins with paper liners.

Rinse berries and gently blot with paper towels.
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.
Lightly dust berries with a light coating of flour and gently fold in batter, being careful not to burst berries.
Fill muffin tins 3/4 full and add crumb topping or sprinkle with sugar if desired. .
Bake for 22 to 25 minutes until golden brown. Done when cake tester or tooth pick inserted in center comes out clean.
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.
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