Hey Friends, I’m back with yet another baking post! Can you take a wild guess at how I’m primarily passing the time at home? Let’s just say, I have not stepped on a scale since self isolation protocols began because I am sure I will be in for some disappointment. Today, I share an easy berry muffins recipe with you.
We’ve been buying a lot of our groceries from Costco lately. While the lineups are long, my opinion is that of all the grocery stores, Costco has it together during this pandemic! We don’t get the same anxiety picking things up from Costco as we do from other grocers. The downside with shopping bulk is that we are only a little family of two and a quarter. While the husband is a giant, he can’t eat absolutely everything that we end up buying, no matter how much he thinks he can. Most times, I am left with extra fruit that has not quite fully expired, but definitely past the point of fresh enjoyment.
I cringe every time I have to throw out food. Such a waste! So, as the husband was moving our sad looking strawberries and blueberries toward the garbage, I yelled out and put a stop to it. I promised him that I would make something delicious with them!
Being cooped up at home has really brought on a craving for comforting sweets. I was feeling like sinking my teeth into a delicious, hearty muffin. So why not throw these berries into these muffins!
I washed and picked through the blueberries, discarding the really ugly unsalvageable ones. Then, washed and picked through the strawberries and diced them into bit size pieces.
After a toss with some flour, the berries were folded into my muffin batter. I distributed the batter evenly between 12 muffin cups, and want to make the note of saying that you should use ALL the batter for all 12 muffin cups! I did not because I was afraid of uncontrollable over-spillage during the baking process. But it ended up resulting in small little muffins that look more like cupcakes.
In the only scenario in the world where I would want to see some big muffin tops, alas, I did not get any.
Another note I want to make is that I found my batter to be quite “gummy”. However, the muffins turned out absolutely perfect! I know this for a fact because I got a resounding “MMMM” from both the husband and baby as soon as they bit into a muffin.
Very Berry Muffins Recipe
Ingredients
- 1/2 cup unsalted butter, room temperature
- zest of 1 lemon
- 1 cup of sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1-1/2 tsp salt
- 2 cups fresh berries
- 1/2 cup whole milk
Instructions
- Heat the oven to 375F. Line a 12-cup muffin tin with paper liners, or grease with butter or spray with non-stick spray.
- Cream butter and lemon zest + sugar until light and fluffy with the paddle attachment on a stand mixer.
- Add egg and vanilla, and beat until combined.
- Toss berries with 1/4 cup of flour. Then whisk together the remaining 1-3/4 cups of flour, the baking powder and salt in a separate bowl.
- Add flour mixture to the butter and egg mixture a little at a time, alternating with milk. Once everything is combined, fold in the berries with the mixer on slow speed.
- Distribute batter evenly between the muffin cups. They will be quite full. This is ok and will produce nice muffin tops for you. Sprinkle tops of batter with some more sugar. Bake for approximately 30 minutes, checking centres with a toothpick for doneness.
