Summer Berry Muffins Recipe

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Summer Berry Muffins

Nikki Olschwanger

By
@redheadcooking

This was in the newspaper and I thought it sounded good. Made it, and everyone really liked it. I have been asked to make more for a brunch in a couple of weeks.


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Serves:

makes 12

Ingredients

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

Directions Step-By-Step

1
Preheat oven to 400 degrees, using center oven rack
2
Combine flour, baking powder, salt and 1/2 cup sugar. In another bowl, combine milk, eggs, butter and vanilla.
3
Gently stir the wet ingredients into the dry just until mixed. Fold berries into the batter.
4
Spoon batter into 12 paper-lined muffin cups. Sprinkle 1/2 teaspoon of the remaining sugar over the top of each muffin.
5
Bake 22 to 25 minutes or until muffins are light golden brown. Muffins will not test done with a toothpick because of fresh berries.
6
Allow muffins to cool 5 minutes before removing from muffin tin.
7
Serve 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.

About this Recipe

Course/Dish: Muffins