We don’t have muffins all that often around here, so I try to make them extra tasty when we do. With all the delicious summer berries in the markets right now, it’s simple to do. I’ve used raspberries and blueberries here, but feel free to use whatever you’d like.
***A tip for baking with berries–To keep them from getting smashed and turning the batter purple, clean them, dry them, and put them in the freezer the night before using. No need to thaw before adding to the batter.
Summer Berry Muffins
adapted from Williams-Sonoma, Savoring America
2 1/4 c. all-purpose flour
1/3 c. sugar
1 TBSP baking powder
1/2 tsp. salt
1 c. milk
1 egg, at room temperature
1 tsp. almond extract
1/2 tsp. vanilla extract
1/2 c. unsalted butter, melted and cooled slightly
1/2 c. fresh, frozen blueberries
1/2 c. fresh, frozen raspberries
1. Preheat oven to 375 degrees Farenheit. Spray a twelve cup muffin-pan with with baking spray or line with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well blended. Create a well in the center.
3. In a small bowl, whisk together milk, egg, and two extracts until well blended.
4. Pour the milk mixture and melted butter in to the well in the flour mixtures and stir until mostly combined. Fold in berries.
5. Spoon batter into prepared muffin cups, dividing evenly. They should be no more than 3/4 full.
6. Bake until muffins are golden and a toothpick inserted into the center comes out clean, approx. 18–20 minutes.
7. Let muffins cool in the pan on a rack for five minutes, then remove and continue to cool on the rack.
one year ago:pizza with prosciutto, peppers, and goat cheese
three years ago: summer fruit salad with Sambuca