Berry Burst Muffins

I am completely infatuated with muffins. Sweet, savoury, cheesy, fruity, crunchy, warm, cold…I love ‘em all. I’ve shared a few of my favourites on this blog, like banana, caramel-apple, date square and even savoury frittata muffins, and now I have a new one to add to the lineup. It was inspired by a trip to the Farmers’ Market this weekend, where I couldn’t resist the many pints of perfect local berries on display. I chose blueberry and strawberry as my feature flavours but you could easily use raspberries, blackberries or even cranberries too. You could also use frozen berries or even fruit jam in a pinch. We ate the whole batch in a day but these muffins would freeze beautifully.

Adding multiple kinds of fruit to a favourite muffin batter makes these Berry Burst beauties extra flavourful.

Adding multiple kinds of fruit to a favourite muffin batter makes these Berry Burst beauties extra flavourful.

Ingredients

  • 1/3 cup (75 mL) butter, softened
  • 2/3 cup (150 mL) brown sugar
  • 3/4 cup (175 mL) milk
  • 1/2 teaspoon (2.5 mL) vanilla
  • 2 eggs
  • 2 cups (500 mL) flour
  • 1/2 teaspoon (2.5 mL) salt
  • 4 teaspoons (20 mL) baking powder
  • 3/4 cup fresh mixed berries (halve or quarter large berries)
  • 1 teaspoon (5 mL) ground cinnamon
  • 2 tablespoons (30 mL) white sugar

Method

  • Line 12 muffin tins (look for parchment paper liners – they are fantastic) and set aside.
  • Preheat oven to 375F.
  • In a medium bowl, cream together the butter and brown sugar until smooth and fluffy.
  • Add the milk, vanilla and eggs and beat for a minute or two.
  • Combine the flour, salt and baking powder and add to the butter mixture all at once.
  • Beat just until the flour mixture is completely damp (don’t worry about the lumps).
  • Fill the muffin tins 1/3 full with this mixture (about a heaping tablespoon / 18 mL per tin).
  • Place a heaping spoonful of fruit on top of the batter then fill tins with remaining batter.
  • Combine the cinnamon and sugar and sprinkle on top of the muffins.
  • Bake in the preheated oven for 18 – 20 minutes until golden brown.
  • Remove and let cool on a rack for a few minutes before devouring.

Makes 12 irresistible, large muffins.

Advertisements

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Baking, Berries, Breakfast, Fruit, Muffins and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Berry Burst Muffins

  1. Pingback: Double Raspberry Streusel Muffins | Constantly Cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s