Because of where we live, getting fresh berries isn't always easy. So, whenever I see them, I pick some up. Yesterday, I was able to get a few blueberries and raspberries. I love berries. As we don't get them often, we usually just eat them plain. That was the plan. But when I woke up this morning, I though some berry muffins would be nice. I have this basic muffin recipe which I have been using for a long time, so I used it and added the berries I had. So soft, moist and delicious. Try whatever berries you have on hand and see what flavours you come up with.
Makes 12 muffins
Prepare 12 muffin tins by greasing them or adding paper liners. Preheat your oven to 350 degrees F.
In a medium bowl, first combine your dry ingredients. flour, baking powder and. Stir to combine and set aside
Next, in your mixing bowl, cream the butter and gradually add the sugar until it is light and fluffy. This usually takes about 3 minutes or so. Now beat in the eggs one at a time until they are completely incorporated. Next, add 1/2 of the flour mixture and gradually incorporate it into the batter. Next add all the milk and combine. To the remaining flour mixture add the berries and toss to coat all the berries. Once you have done this, add this flour mixture to the batter and gradually stir it until it is just combined.
In case you are wondering, I always coast fruit with the flour in making muffins and cakes. I find, they are much less likely to sink to the bottom of the muffins by using this method.
Fill your muffin tins by putting a generous tablespoon in each muffin tin. If you have batter left over, evenly distribute it amongst the batter that is already in the muffin tins.
Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean.
Delicious served hot and with butter!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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