Monday, March 16, 2015
Very Berry Muffins
A super easy muffin recipe! Use fresh berries in the summer, frozen berries in the winter. For this recipe, I used a combination of strawberries, blueberries and raspberries, but you could substitute other berries such as blackberry, boysenberry, etc. These smell great while in the oven and taste even better while still warm!
Yield: approx 15 small muffins
1 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter, chilled and cut into small pieces
1 cup cream cheese
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup diced strawberries, fresh or frozen
1 cup blueberries, fresh or frozen
1 cup raspberries, fresh or frozen
Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray. Mix dry ingredients in a bowl. Add butter chunks and cut into the dry mix with a pastry blender - or, if you're lazy (I like to call it efficient), use an electric mixer to mix until the butter is incorporated into pea sized bits.
In a separate bowl, whisk the eggs, buttermilk, and vanilla extract. Pour over the dry ingredients and mix until just combined. The batter will be lumpy. Fold in the berries and fill a muffin tin or cupcake wrappers about 3/4 full.
Bake for 20-25 minutes longer or until muffins are firm and a clean knife inserted in the center comes out clean. Enjoy!