Muffins are a familiar preparation because they are very similar to cake, but take a lot less time. 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 during the summer, 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 stay plump and juicy when preserved this way, and can be easily added to baked goods or desserts, and can hold up in batter and don’t break apart. The frozen berries in the freezer section are often mashed or weighted down in ice, not always the best.
This recipe makes a great basic muffin base that you can add all sorts of things, like fresh fruit, nuts, oats and even chocolate. If you do add dry ingredients like oats, take out a little of the flour, you don’t want to compromise the soft texture of these muffins.
1 stick butter, room temperature
1 cup granulated sugar + 2 tablespoons
2 teaspoons vanilla extract
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)
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. Sprinkle tops with granulated sugar.
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!