Lately I've been feeling like a muffin manda. Maybe it's the fact that it's warm and summer and berry season, or maybe it's my undying love of breakfast foods (aka breakfast breads), but I have been trying every muffin under the sun. Unlike my never-ending search for the best chocolate chip cookie recipe, I've finally filled the muffin recipe void in my life. And I will never go back-- Muffin manda is a title I now wear with pride.
Quickly backing up, the argument of what should be considered a "muffin" versus a "cupcake" seems to be hotly debated in extremely niche internet circles, so I obviously will address it here and you can feel free to skip this paragraph. In case you're curious where I stand on this pressing topic, please read on: Muffins are moist and have at least a 1:1 fruit-to-dough ratio, and cupcakes are denser and unobstructed by fruity mixins. Muffins crumble apart in a delicious way, and cupcakes kind of hold together when you bite into them (in an equally delicious but different way). Muffins are for any time of day, and so are cupcakes, because it's summer and these are both fun things you should include in your diet! Glad that's out of the way.
I bake a lot for my family, and everyone said these were the best muffins they've ever had. So share the joy of summer muffins and make your friends and family berry happy.
These Muffins Are:
- Moist, fluffy and crumbly
- Super packed with berries
- A perfect base recipe for your individual fruit-filled desires
The Best Mixed Summer Berry Muffins
Makes 12 Muffins
3 tbs unsalted butter
1 tbs Greek yogurt
1/2 cup milk (I used 1%)
2 cups all purpose flour*
3/4 cup sugar (I used coconut sugar)
2 tsp baking powder
1 cup strawberries
1 cup blueberries
1/2 cup blackberries**
*This time, I ran out of AP flour and used a bit of buckwheat to make up for the remainder. To be honest, I prefer it straight AP, but the buckwheat gives it an earthier, nuttier flavor, so if that's what you like, replace 1/2 cup AP with buckwheat.
** You can really mix and match the berries to your liking-- just have them equal out to 2 1/2 cups.
- Preheat the oven to 375* F and butter/ flour 12 baking tins
- Whisk together the milk, butter, greek yogurt and eggs.
- In a separate bowl, whisk together the flour, baking powder and sugar in another bowl. Then, stir the wet ingredients into this dry ingredient bowl.
- Fold the berries into the batter. Spoon batter into the muffin tins.
- Bake for 25-30 minutes, until a toothpick comes out clean. Let cool on a rack for 5 minutes.
Let me know if you use an unusual combo of fruits that turn out to be (muf)f-ing amazing.