Berry Muffins
Alright. I’m ahead of myself with this one. Berry season isn’t for another couple of months, but I was able to find some greenhouse-grown domestic raspberries and blueberries. It was Sunday; it was rainy. A nice big cup of coffee, a book and some homemade muffins. I went for it.
Muffins are so easy, really — the least messy of all baking projects. You can wake up, put the coffee on and have them in the oven by the time it’s brewed. Plus they’re good for a few days, so I don’t have to worry about breakfast tomorrow.
It’s been a quiet weekend, and this week will be the first B will be back at work, leaving me home alone. It’s time to start seriously thinking about earning some money. The good news about not having much of a life this past year is that I managed to sock away quite a bit of savings, but that’s no reason to stop moving forward. Right? Right. So tomorrow morning, after B leaves, coffee, muffins and some serious work.
Berry Muffins
Ingredients
- 2 eggs
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 2 teaspoons vanilla
- 1/2 cup butter, melted and cooled
- 1/2 cup milk
- 1 3/4 cup flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 350 degrees F (177 C)
- Place the muffin liners in the muffin pan.
- In a large bowl, mix together the eggs, sugar and vanilla. Add the milk and cooled butter and mix until just combined.
- Sift together the flour, salt and baking powder. Slowly add the flour mixture to the egg and sugar mixture while stirring.
- Add the berries to the muffin batter and very gently fold them in.
- Use a scoop to fill the muffin liners 3/4 of the way full. Place in the oven and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Allow the muffins to cool before serving for the best flavor.
