Summer Berry Muffins

★★★★★ 1 Review
redheadcooking avatar
By Nikki Olschwanger
from Dallas, TX

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.

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
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How To Make

  • 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.

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