Summer Berry Muffins
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- 2 1/2 cups flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup plus 6 teaspoons sugar (divided use)
- 1 cup whole milk
- 2 large eggs, lightly beaten
- 1/2 cup melted butter
- 2 tsp. vanilla extract
- 1 cup fresh strawberries
- 1 cup fresh blueberries, stemmed
- 1 cup fresh blackberries
1Preheat oven to 400 degrees, using center oven rack
2Combine flour, baking powder, salt and 1/2 cup sugar. In another bowl, combine milk, eggs, butter and vanilla.
3Gently stir the wet ingredients into the dry just until mixed. Fold berries into the batter.
4Spoon batter into 12 paper-lined muffin cups. Sprinkle 1/2 teaspoon of the remaining sugar over the top of each muffin.
5Bake 22 to 25 minutes or until muffins are light golden brown. Muffins will not test done with a toothpick because of fresh berries.
6Allow muffins to cool 5 minutes before removing from muffin tin.
7Serve as desired or remove to a wire rack to cool completely. Store muffins in a metal or glass-sealed container. ( Plastic will make the muffins sticky)
Store up to 3 days.