summer berry muffins
(1 rating)
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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.
(1 rating)
yield
serving(s)
Ingredients For summer berry muffins
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2 1/2 cups flour
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2 1/2 tsp. baking powder
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1/4 tsp. salt
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1/2 cup plus 6 teaspoons sugar (divided use)
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1 cup whole milk
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2 large eggs, lightly beaten
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1/2 cup melted butter
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2 tsp. vanilla extract
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1 cup fresh strawberries
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1 cup fresh blueberries, stemmed
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1 cup fresh blackberries
How To Make summer berry muffins
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1Preheat oven to 400 degrees, using center oven rack
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2Combine flour, baking powder, salt and 1/2 cup sugar. In another bowl, combine milk, eggs, butter and vanilla.
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3Gently stir the wet ingredients into the dry just until mixed. Fold berries into the batter.
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4Spoon batter into 12 paper-lined muffin cups. Sprinkle 1/2 teaspoon of the remaining sugar over the top of each muffin.
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5Bake 22 to 25 minutes or until muffins are light golden brown. Muffins will not test done with a toothpick because of fresh berries.
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6Allow muffins to cool 5 minutes before removing from muffin tin.
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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.
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