Summer Berry Muffins

Breakfast & Brunch, Appetizers & Snacks, Desserts | Baking, Entertaining, Kid Friendly | Fruits

SERVES makes 12 muffins - START TO FINISH: 45 minutes
Recipe Scoop Summer Berry Muffins

Summer Berry Muffins

2 ½ cups all purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup plus 6 teaspoons granulated sugar, divided use
1 cup whole milk
2 large eggs, lightly beaten
½ cup melted butter
2 teaspoons vanilla extract
1 cup fresh strawberries, capped and quartered
1 cup fresh blueberries, stemmed
1 cup fresh blackberries

1. Center an oven rack and preheat oven to 400 degrees F.
2. In a medium bowl combine all but about 2 tablespoons of flour with the baking powder, salt and ½ cup sugar. In another bowl combine milk, eggs, butter and vanilla. Gently stir the wet ingredients into the dry just until mixed. Sprinkle the remaining flour over berries and toss to coat. Fold berries into batter.
3. Spoon batter into 12 paper-lined muffin cups. Sprinkle ½ teaspoon of the remaining sugar over the top of each muffin. Bake for 22 to 25 minutes or until muffins are light golden brown. Muffins will not test done with a wooden pick because of fresh berries. Allow to cool 5 minutes before removing. Serve as desired or remove to a wire rack to cool completely. Store muffins in a tin or glass sealed container (plastic will make the muffins sticky) for up to 3 days.

 

Summer Berry Muffins

Approximate Values Per Serving: 246 calories , 9.5 g fat (5.5 g saturated), 53 mg cholesterol, 5 g protein, 38 g carbohydrates, 2 g dietary fiber, 126 mg sodium

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