It is finally berry season where we live! We are hoping to get out and pick some at a local farm next week. Strawberries are ready now and raspberries and blueberries will be coming soon. I have great memories of picking raspberries every 4th of July at my parent’s home and then pouring milk over them…mmmmm…I may have also sprinkled on a bit of sugar! Here’s a recipe for Berry Muffins, adapted from 100 Days of Real Food. The idea that I love is customizing them…instead of folding the berries into the batter, you can stir them into the individual muffins after you’ve poured the batter into the tins. This is nice when you have random amounts of different berries that you’re trying to use up, or you have someone who won’t eat blueberries (how you cannot love blueberries, I have no idea!) or you want to add nuts to some, but not all. I usually double this recipe and freeze the extras.
BERRY MUFFINS (makes 12 muffins)
1 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, whisked with a fork
1/3 cup butter, melted
2 tablespoons honey
1 teaspoon vanilla
2/3 cup apple juice or orange juice
3 tablespoons oil (we use coconut)
Berries, rinsed. Diced, if they are large. You will need 1 to 2 cups.
Finely chopped walnuts, optional.
1. Preheat oven to 400 degrees.
2. Line a muffin tin with liners or grease them with softened butter.
3. Combine dry ingredients in a large bowl and whisk together.
4. Stir together the eggs, butter, honey, vanilla, juice and oil in another bowl.
5. Pour the wet ingredients into the dry and stir until just moistened, don’t over mix.
6. Fill the muffin tins about half full of batter. Stir in the fruit/nuts.
7. Bake about 15 minutes until a tooth pick inserted into the center comes out clean.