#SCBDRecipe: Driscoll’s #MuffinMadness Recipes



In honor of March Madness, Driscoll’s has concocted a bracket all their own consisting of delicious muffin recipes made from the freshest ingredients. What better way to celebrate the end of March than with a delicious organic muffin? Below you’ll find some of our favorite picks from #MuffinMadness along with recipes to try out at home!



Whole Wheat Blueberry Muffins with Cardamom


  • 2 cups whole wheat pastry flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/2 tablespoon salt
  • 1 1/4 cups plain fat-free yogurt
  • 1 large egg plus 1 large egg white
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Driscoll’s Blueberries, divided

Preheat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners. Whisk together flour, sugar, baking powder, baking soda, cardamom and salt in a medium bowl until blended. Whisk together yogurt, egg, egg white and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in 1 cup blueberries until evenly mixed. Batter will be thick, do not over stir.
Divide batter evenly between muffin cups, filling each about three-fourths full. Top with remaining 1/2 cup blueberries, gently pressing about 3 blueberries into each muffin top. Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.

recipe_detail_bcc0afe733890fb27bbc881719181064King Arthur Flour’s Gluten-Free Blackberry Muffin


  • 3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or 3/4 cup plus 2 tablespoons brown rice flour blend*
  • 1/3 cup sugar
  • 1/4 cup gluten-free Hi-maize Fiber
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • Pinch of nutmeg
  • 1/2 teaspoon xanthan gum
  • 1/4 cup melted butter or vegetable oil
  • 1 large egg
  • 1/2 cup milk
  • 1/2 teaspoon gluten-free vanilla extract
  • 3/4 cup Driscoll’s Blackberries
  • Cinnamon-sugar, for sprinkling on top

Preheat the oven to 375°F. Grease a 6-cup muffin pan. Stir together the dry ingredients and set aside. Whisk together the melted butter or oil, egg, and milk. Using an electric mixer, slowly beat the milk mixture into the dry ingredients. Scrape the bottom and sides of the bowl and continue beating at medium speed until the batter thickens, about 30 seconds. Stir in the berries. Fill the muffin cups almost full. Sprinkle with cinnamon-sugar. Bake the muffins for 20 to 25 minutes, until a cake tester inserted into the middle of a muffin comes out clean. Remove from the oven, and after 5 minutes transfer to a rack to cool.

*Make your own blend

Many of King Arthur’s gluten-free recipes use their King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Their flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).



Raspberry-Orange Muffins 


  • 1 package (6 ounces) Driscoll’s Raspberries
  • 2 cups all-purpose flour
  • 2/3 cups packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 2/3 cups sour cream or low-fat plain yogurt
  • 1/3 cups canola oil
  • 2 to 3 teaspoons grated orange zest (from about 1 orange)
  • 1/3 cups orange juice
  • 1 large egg

Preheat oven to 375°F. Line a muffin tin with 12 paper liners or coat with cooking spray. Stir together flour, brown sugar, baking powder and baking soda in a medium bowl, breaking up any lumps of sugar. Combine sour cream, oil, zest, juice and egg in a large bowl. Stir in flour mixture until partially moistened. Add raspberries and stir gently until evenly mixed. Batter will be thick, do not over stir. Divide batter evenly between muffin cups, filling each about three-fourths full. Bake 20 to 22 minutes until golden brown and toothpick inserted comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.

Lighten Up Tip
Lighten up the recipe by replacing the sour cream with an equivalent amount of fat free sour cream or plain low fat yogurt.



Strawberry Buttermilk Muffins 


  • 1 cup granulated sugar, divided
  • 1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoons freshly grated nutmeg, divided
  • 2 1/2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 cups (1 stick) unsalted butter, chilled and cut into small pieces
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (16 ounces or 3 cups) Driscoll’s Strawberries

Preheat oven to 400°F. Butter a muffin pan. Combine 1/4 cup sugar with 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg; liberally sprinkle muffin tins with sugar mixture. Save remaining mixture for topping muffins. Sift 2 1/4 cups flour, baking powder, salt and remaining 3/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg together in a large bowl. Add butter to flour mixture and cut in with a pastry blender or two knives. (You can also use an electric stand mixer fitted with the paddle attachment on low speed.) Stop mixing when butter pieces are pea-sized and smaller. Whisk buttermilk, eggs and vanilla together in a small bowl. Add buttermilk mixture to flour mixture stirring just until combined. The batter will be lumpy. Chop strawberries in chunks the size of blueberries or raspberries. Small berries can be quartered. Measure out 1-1/2 cups of the chopped strawberries and save any leftover berries for another use, such as a smoothie or yogurt topping.
Toss 1 1/2 cups chopped strawberries with remaining 1/4 cup flour and gently fold into batter. Fill muffin tins to the top and sprinkle with a generous amount of remaining sugar mixture. Bake 15 minutes and rotate pan. Bake 10 to 15 minutes longer and or until muffins spring back when lightly pressed in the center and/or a cake tester inserted in the center comes out clean. Jumbo muffins will take approximately 5 minutes longer.

For more #MuffinMadness recipes, check out Driscoll’s website!

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