Oh muffins, how I adore you.
Today we are sharing a quick & tasty Berry Muffin recipe!
These muffins taste heavenly paired with a cup of tea, & are also perfect to grab for breakfast on those busy mornings.
This is one of those recipes where you must lick the batter spoon! Trust me. The batter is almost too good to be true.
I used strawberries & blackberries for these muffins because they were what I had on hand, but you can use whichever berries you prefer. 🙂
Very Berry Muffins Recipe
(slightly adapted from Martha Stewart)
(yield: approx. 18 muffins)
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons Greek yogurt
2 cups fresh berries, mixed (I used blackberries & strawberries)
- Preheat oven to 375 degrees F.
In a small bowl, whisk the flour, baking powder & salt together; set aside. Rinse & strain the berries. Sprinkle a few spoonfuls of the flour mixture over the berries making sure all the berries get coated with flour. Pour any excess flour back into the original bowl. (Sprinkling the berries with the flour mixture will help the berries to not sink to the bottom of the muffins).
2. Cream together the softened butter, & sugar until light and fluffy. Stir in the eggs, one at a time. Than the vanilla extract. Next stir in the flour mixture, 1 cup at a time until the batter becomes thick & hard to stir. Stir in the milk and yogurt. Lastly, gently fold the berries into the batter.
3. Spoon the batter into prepared baking cups. Fill the cups 2/3 full. Bake for 25 – 27 minutes, or until the edges begin to brown slightly.