Lucy was born in the height of June last summer. Berries had come to market and their sweetness was unmatched. I ate berries each morning and spent the days waiting for our little girl to make her arrival. For that reason, Lucy will always be my strawberry-girl.
Now, she’s eating berries of her own. Raspberries, blueberries, strawberries…she loves them all. But as any parent knows, babies and toddlers can be rather inconsistent in their eating habits. One day she’ll eat a dozen, the next day she’s content with just two or three. So after a few days of more milk than berries, I had some very ripe fruit in my refrigerator.
These berry muffins seemed like the perfect way to use up our uneaten produce…and after we took our first bite, we knew we’d now be going out to buy more berries just so we could make these again soon. This recipe calls for whole milk yogurt. And If you haven’t made muffins with yogurt before, you should. The yogurt adds moisture and a slight tang. It’s a perfect compliment to sweet berries. And berries: use a lot of them. I folded in blueberries, raspberries, and strawberries. My batter turned purple with my first spoon stroke.
Bountiful Berry Muffins
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 1/4 cup whole milk yogurt
2 eggs
1/2 stick butter, melted
1 1/2 cups berries, mixedPreheat oven to 375 degrees Fahrenheit. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Toss the berries in the flour mixture to prevent sinking.In a larger bowl, whisk together sugar, cinnamon, 2 eggs, yogurt, and butter until smooth. Gently fold dry ingredients and berries into wet ingredients. Do not overmix. Scoop batter into a standard muffin pan lined with paper tins or greased with butter. Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean.
