Now that July 4th has come and gone, I feel like the summer is flying by way too fast. I am savoring my time off from school and never want it to end. One of my absolute favorite things to do in the summer is to take a trip to the farmer’s market and then bake with whatever ingredients looked the best. I’ve been dying to make muffins, (probably because I got this new muffin pan that I am obsessed with) so I was excited to see tons of freshly picked berries at the market last week.
For some reason, I have only added blueberries to muffins before, so I decided to mix things up and try adding other berries. I used a combination of blueberries, raspberries and blackberries and I loved how the muffins turned out. You could also use chopped strawberries, but I wouldn’t add too many since their high water content may make your muffins soggy.
These muffins don’t contain a ton of sugar, so they may not be as sweet as you are used to. Since I love eating these in the morning, I don’t mind the subtle sweetness. If you prefer a sweeter muffin or your berries aren’t totally ripe, I would just add a little more sugar than the recipe calls for.
Whether as a morning treat or an afternoon snack, these muffins go perfectly with an iced latte and a book, as you hopefully soak up the summer sun!
- 1 1/3 cups all-purpose flour
- 1/4 cup granulated sugar* (these muffins are not very sweet, increase sugar to 1/2 cup, if desired)
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 2 tsp. baking powder
- 1/4 tsp. cinnamon
- 1 egg
- 4 Tbsp. unsalted butter, melted
- 1 scant cup of buttermilk (or mix 1 cup skim or whole milk with 1 Tbsp. lemon juice)
- 2 cups of berries (blueberries, raspberries, blackberries)
- optional: oats to sprinkle on top
- Preheat oven to 400 degrees F. Combine flour, sugar, salt, baking soda, baking powder and cinnamon in a large bowl. In a small bowl, or measuring cup, combine buttermilk, egg and melted butter. Pour buttermilk mixture into flour mixture and stir, just until combined. Fold in berries.
- Line or grease 10-12 muffin cups and fill 3/4 to completely full. Sprinkle oats on top, if desired. Bake 18-20 minutes, or until golden brown and a toothpick comes out clean.