Breakfast, Food

Mixed Berry Muffins – Recipe!

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Muffins are a simple preparation – similar to cake, but even easier.  I think they are great to have on hand any day of the week, but especially on the weekends with a good cup of coffee and the paper.  Yes, I know I’m probably one of the few people left who love to read an actual paper, and I think muffins add to this enjoyable experience.

Berries are everywhere most months of the year, but now that spring is in full bloom, they’re tastier than ever. I have a little trick I do with fresh berries, I freeze them on a sheet pan, when I can find the organic variety on sale, and then package them up into zip-lock bags, and use them all year long.  Berries prepared this way are plump and juicy, when added to baked goods or desserts, and they hold up in the batter and don’t break apart. The frozen berries in the freezer section are often mashed or drowned in a pool of frozen berry mush, just not for me.

This recipe makes a great basic muffin base that you can add all sorts of things to like; fresh fruit, nuts, oats and even chocolate.  If you do add oats, take out a little of the flour, otherwise you compromise the soft texture of these muffins.

Ingredients

1 stick butter, room temperature

1 cup granulated sugar

2 teaspoons vanilla extract

2 eggs

1 2/3 cup all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Greek yogurt

1/2 cup milk or buttermilk

2 cups fresh frozen berries, not do defrost

(Makes 1 Dozen)

To Prepare:

1. Preheat oven to 350 degrees. Grease a 12-cup muffin pan, set aside.  In a stand mixer or bowl, cream butter and sugar for 3 minutes.  Scrape down sides of bowl, add vanilla and eggs, mix on high for 2 minutes. Add flour, baking powder, baking soda and salt, mix on low for 30 seconds.  Dollop yogurt into the batter and mix for 30 seconds.

2.  Pour in milk and mix on low for 30 seconds.  Remove bowl and stir by hand, until all ingredients are incorporated.  Add berries and stir again.  Spoon into prepared pan, using ice cream scoop.

3. Bake for 22-28 minutes, or until tops are lightly golden brown.  Cool in pan for 10 minutes, then remove and let cool on wire rack.  Serve with hot coffee and a good paper.  Enjoy!

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