Artisan Muffins

Add blueberries or other fruit to make a delicious morning treat or daytime snack!

Ingredients

    Yield: 12 muffins

    • 2 cups Pamela's All-Purpose Flour Artisan Blend
    • 1 TBSP baking powder
    • ½ tsp salt
    • 2 eggs, large
    • 1 cup milk, cream, milk alternative, sour cream, yogurt or buttermilk
    • ¾ cup sugar or light brown sugar, packed
    • 8 TBSP oil, butter or butter alternative, melted
    • 1 tsp vanilla
    • 1½ cup fruit, like berries, banana, grated apple, etc.
    • Optional: ¼ tsp nutmeg
    • Optional: ½ cup chopped walnuts
Directions

    Preheat oven to 400°.

    Mix together dry ingredients. In a separate bowl, whisk together all liquids. Add dry ingredients to wet ingredients and combine. Stir in fruit and nuts.

    Grease or line muffin tin with papers. Divide batter evenly among muffin cups. Bake for 14 to 25 minutes, depending on which fruit you use. A toothpick inserted in the center of a muffin should come out clean.

    © Pamela's Products, Inc.

Customer Reviews

Based on 13 reviews
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Deborah
Great

We love these muffins. I’ve made them about 4 times now. First 2 times I made them with chia “eggs” and it worked wonderfully. The last 2 times I had eggs, so I used them. Also, each time I’ve made using milk powder and water. I also use a stick of butter instead of oil. My kids ask for these all the time. First 2 times I made with chocolate chips, then a mix of wild blueberries and chocolate chips and then this time just wild blueberries. Last time I made them with stevia only and they were great and this time I just did 1/2 cup of brown sugar instead of the full amount.

All of that so say, they are great and versatile.

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Keri

Delicious. Options I used : 3/4 yogurt, 1/4 miik, oil, nutmeg, and blackberries (tossed in a bit of the flour before adding). I also sprinkled tops with sugar before baking. They took the longest suggested bake time.

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Deborah

I tried these muffins for the first time. I used a 1/2 cup of brown sugar, heavy cream and canola oil. Although the recipe says bake for 15 - 20 minutes, I believe I had them baking for about 20 - 30 minutes. Scrumptious Muffins.

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Lynn

These muffins were great, even my husband loved them. I made these with coconut oil instead of butter because I was out of butter. I've tried making gluten free recipes in the past and non were very good and always dry. I was so surprised that these actually tasted like real muffins. Thank you Pamela's for your wonderful flour and recipe! I can't wait to try more products and recipes.

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Kay Scott

TRIED THIS RECIPE TWICE. DID NOT LIKE IT AT ALL. IT TOOK TWICE AS LONG TO COOK AND WAS STILL DOUGHY. I WILL STAY WITH THE PANCAKE MIX INSTEAD OF THIS ONE.

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