Fresh berries are prolific in the Pacific Northwest during the summer, but we freeze them to use all year round. These are delectable in them morning or at teatime. The muffin is the perfect support for a mixture of raspberries, blueberries and blackberries, for a change try a single type. Fresh or frozen berries can be used. The topping is an extra delight, but can be ommited.
- 1⁄3 cup light brown sugar, packed
- 1⁄3 cup flour
- 1⁄3 cup pecans or 1⁄3 cup walnuts, chopped
- 2 tablespoons butter, softened
- 1 1⁄3 cups flour
- 3⁄4 cup sugar
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons lemon zest, grated
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 1⁄2 cup butter, melted and cooled
- 1 egg
- 1 1⁄2 cups mixed berries, see note below
- Preheat oven ot 350 degrees.
- Mix dry ingredients together.
- Stir in nuts and butter, mix until butter mixture is crumbly, set aside.
- Combine dry ingredients in a large bowl.
- Make a well in the center, add milk, butter and egg and mix just until smooth.
- Gentley fold in berries.
- Spoon into paper-lined muffin cups, fill 2/3 full.
- Sprinkle with 1 Tbls. of topping.
- Bake 20-25 minutes, or until toothpick comes out clean.
- Cool 5 minutes, remove from pan, serve warm.
- Note: if using frozen berries, defrost first, and toss with 1 Tbls of the flour mixture.