Any Berry Muffins
Ahhhh… So there is this fabulous eatery on Cape Cod, in Truro, MA called “Savory and The Sweet Escape”. Now everything I’ve ever eaten there is delicious, but they have this triple berry muffin, with blueberries, cranberries and raspberries that is DELIGHTFUL. This is the closest I’ve come. The recipe calls for 2 cups of berries - sometimes its all blueberry, sometimes i split it between blue and raspberry.
This recipe is easy and doesn’t require an electric mixer - huge score. It produces a lovely, moist muffin, perfect for coffee.
Makes 12 regular or 6 oversized muffins
Ingredients
2 Cups Berries
2 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Granulated Sugar
2 Eggs
1/2 Cup mik
1/2 Cup Safflower Oil
1 Tsp Vanilla Extract
1 Tsp Grated Lemon or Orange Zest
1/4 cup raw granulated sugar (optional, for muffin tops)
Directions
Preheat oven to 375.
Combine dry ingredients. Separately, in a large bowl, whisk 1 cup sugar and oil well. Add eggs, one at a time. Whisk in vanilla and zest. Add dry ingredients and milk alternately, whisking until just combined. Gently fold in berries. Divide amongst a well greased muffin tin. Sprinkle tops with raw sugar and bake for 25-35 minutes, depending on the tin size. Check periodically and test for doneness with a toothpick.
Helpful hints, tips and tricks for this recipe…
1.
Picking local, organically grown fruit is something we do regularly. If you have the freezer space, I highly recommend it. It’s less expensive than grocery stores, it supports local businesses and you know exactly where its coming from. When freezing fresh berries, I wash them, let them air dry and then i freeze them on cookie sheets so they can be vacuum sealed and defrosted without becoming a pile of mush.
2.
Sometimes, I like to be fancy. And sprinkling a dash of raw, granulated sugar on top of muffins before you bake them, is just that. Fancy, like a bakery muffin. Adds a little sparkle and a little sweet crunch. YUM.
