i never thought i’d say that . . . but these muffins prove differently.
so here’s one muffin recipe that works with ANY berries. blackberries, cranberries, fresh berries, dried berries, ANY type of berry and i guarantee you they’ll come out great. i made one batch, split the batter in two and tried blueberries and raspberries. the winner?
the blueberries. believe me, they both taste great, but these blue ones were sweeter. and even weirder: they tasted better the next day. i don’t know how that works, but i’d seriously wait a whole day for them.
Berry Muffinsadapted from My Sweet Life – 1/2 stick (113 g) unsalted butter, softened – 2 cups all-purpose flour – 1 1/2 teaspoons baking powder – 1/2 teaspoon salt – 2 cups fresh or dried berries (again, i recommend blueberries) – 1 1/4 cups sugar – 2 large eggs – 2 teaspoons pure vanilla extract – 1/2 cup milk – 1/4 teaspoon nutmeg or cinammon (optional, but highly recommended)
1. Preheat oven to 375ºF (190ºC). Butter a muffin pan and dust with flour, or line with paper liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Take 1 1/2 teaspoons of flour mixture and combine with berries in a separate bowl (believe it or not, this stops them from sinking to the bottom).
2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar until light and fluffy; about 3 minutes. Add eggs, one at a time, beating until combined. Combine milk and vanilla in a glass.
3. With the mixer on low speed, add reserved flour alternating with milk, beating just until combined. Do not over mix. Using a rubber spatula, fold in the berries. Divide batter evenly among the the prepared muffin cups. If desired, mix remaining 1/4 cup sugar and nutmeg or cinnamon (nutmeg goes great with blueberries; cinnamon with raspberries). Sprinkle sugar mixture on top of muffin batter.
4. Bake, rotating pan halfway through, until muffins are golden brown and cake tester inserted in the center of one muffin comes out clean, about 30 minutes (took me less). Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve at room temperature, preferably the next day.
Luce, you get one tomorrow at school;)