Blueberry -Aronia Muffins
Blueberry -Aronia Muffins

Blueberry -Aronia Muffins

Part Number:109
15 minutes
45 minutes
18

Price

$0.00

  • 1/2 cupUnsalted Butter
  • 1 1/4 cupsWhite Sugar
  • 1/2 teaspoonSalt
  • 2Eggs
  • 2 cupsAll-purpose Flour, Divided
  • 2 teaspoonBaking Powder
  • 1/2 cupButtermilk
  • 1 cupBlueberries
  • 1 cupSuperberries Fresh Frozen Aroniaberries

Position rack in the middle of oven. Preheat oven to 375˚F (190˚C). Spray the top of a muffin pan with nonstick coating, and line with paper liners. In a large bowl, cream together the butter, 1 ¼ cup sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 ¾ cup of the flour and the baking powder. Beat the flour mixture in with the buttermilk, mixing just until incorporated. Crush ¼ cup of the blueberries and ¼ cup of the Superberries aroniaberries, and stir into the batter. Mix the rest of the whole blueberries and Superberries aroniaberries with the remaining ¼ cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Bake in preheated oven for 30 minutes, or until golden brown; tops should spring back when lightly tapped.

Blueberry -Aronia Muffins


Ingredients
  • 1/2 cupUnsalted Butter
  • 1 1/4 cupsWhite Sugar
  • 1/2 teaspoonSalt
  • 2Eggs
  • 2 cupsAll-purpose Flour, Divided
  • 2 teaspoonBaking Powder
  • 1/2 cupButtermilk
  • 1 cupBlueberries
  • 1 cupSuperberries Fresh Frozen Aroniaberries



Directions
Position rack in the middle of oven. Preheat oven to 375˚F (190˚C). Spray the top of a muffin pan with nonstick coating, and line with paper liners. In a large bowl, cream together the butter, 1 ¼ cup sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 ¾ cup of the flour and the baking powder. Beat the flour mixture in with the buttermilk, mixing just until incorporated. Crush ¼ cup of the blueberries and ¼ cup of the Superberries aroniaberries, and stir into the batter. Mix the rest of the whole blueberries and Superberries aroniaberries with the remaining ¼ cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Bake in preheated oven for 30 minutes, or until golden brown; tops should spring back when lightly tapped.
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