Breakfast, lunch or snack muffins are a yummy way to satisfy your fluffy delicious yurning. Did you know you can make your own for a fraction of the price a store bakery does? You also get many more muffins and know exactly what is in each and every one. If you love berries like I do then you will love this recipe!
Yield: 16 to 18 muffins or 28 to 36 mini muffins
Prep Time: 25 min
Cook Time: 20 min
Ingredients:
3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 Tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries (gently sliced)
1/2 cup diced fresh strawberries
1 1/2 cups granulated white sugar
Directions:
1. Preheat oven to 375°F. Line muffin tins with paper liners or use your silicone oven-safe muffin cups.
2. Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir making sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter or butter substitute.
3. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until combined. Some lumps are expected but will not harm the outcome. Add the blueberries, raspberries, strawberries and sugar and stir very gently to combine.
4. Using a large spoon or scoop, spoon batter into the muffin cups 3/4. Bake for 20 to 25 minutes, or until browned like shown above.
DON'T FORGET TO
DON'T FORGET TO