QUICK & EASY GOURMET MUFFINS

Quick & Easy Gourmet Muffins image

Provided by Diane Atherton

Time 30m

Number Of Ingredients 10

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

Steps:

1. Preheat oven to 425 degrees. Line 6 jumbo muffin tins with paper liners. Rinse berries and gently blot with paper towels.
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.
3. Lightly dust berries with a light coating of flour and gently fold in batter, being careful not to burst berries.
4. Fill muffin tins 3/4 full and add crumb topping or sprinkle with sugar if desired. .
5. Bake for 22 to 25 minutes until golden brown. Done when cake tester or tooth pick inserted in center comes out clean.
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.
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