Berry, Berry Good Muffins

"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."
 
Download
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by sheepdoc photo by sheepdoc
photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall photo by Mrs Goodall
photo by WiGal photo by WiGal
Ready In:
32mins
Ingredients:
14
Yields:
12 muffins
Advertisement

ingredients

Advertisement

directions

  • Preheat oven ot 350 degrees.
  • Topping:.
  • Mix dry ingredients together.
  • Stir in nuts and butter, mix until butter mixture is crumbly, set aside.
  • Muffins:.
  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Great muffins -- we used all blueberries but skipped the nuts. We got 16 muffins from the recipe -- some to freeze for later and some for now! Thanks for sharing!
     
  2. Absolut lacker! Definitely delicious! I did make only half the topping and reduced the butter to 1/3 cup after looking at other reviews. Served your muffins and sipped recipe#309187 for a special raspberry afternoon with friends. Thank you momaphet for sharing. Made for an Unruly by an Unruly during ZWT6.
     
  3. These were Berry, Berry Good Muffins indeed! I used a combo of frozen raspberries, blackberries and blueberries. After defrosting the berries, they turned into more of a puree than solid berries and then turned the muffin mix purple. I was afraid that might ruin the taste but they were very moist and delicious. I am anxious to try them with fresh berries and see what the difference in taste is. Update: I made again with fresh berries (blueberries and raspberries) and they were wonderful! I would give them 5 stars all over again! My hubby even loves them and he is not a muffin person.
     
  4. Have not made this recipe, but wanted to comment on the muffins falling or not rising as much as usual. I think if you reduce the butter to 1/3 cup or less, the muffins will rise better. I would also use half the topping for the full recipe.
     
  5. I loved these as were, although mine were a little over moist, I did use frozen berries. It didn't make them any less delicious!!! will make these again, a real treat!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes