Bursting Berry Muffins

AuthorMelissa JoyDifficultyBeginner

Yields12 Servings
Prep Time25 minsCook Time22 minsTotal Time47 mins

Pantry Ingredients
 1 cup Unbleached Whole Wheat Flour
 1 cup All Purpose Flour
 1 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 ¼ cup Whole Flax Meal
 ¼ cup Whole Flax Seed
 ½ cup Light Brown Sugar
 2 tsp Vanilla Extract
Fresh Ingredients
 ¼ cup Room Temperature Unsalted Butter (1/2 a stick)
 2 Large Eggs
 ¾ cup buttermilk (or plain yogurt)
 ¾ cup Fresh Blueberries
 ¾ cup Fresh Raspberries
Optional
 Course Sparkling Sugar for Muffin Tops

1

Preheat your oven to 375º F. Line a muffin pan with paper liners, or spray with cooking spray.

2

Combine the first 7 dry ingredients in a large mixing bowl.

3

In a medium mixing bowl, beat butter and brown sugar until combined and creamy.

4

Add one egg at a time, blending well between.

5

Add the vanilla and buttermilk (or yogurt) to the egg mixture and mix. It may look curdled and a bit lumpy and that's normal.

6

Combine the wet and dry ingredients and stir or beat until smooth.

7

Add the berries and fold them in gently with a spoon.

8

Add the batter to the muffin cups, about 1/4 cup in each. I do not have a fancy muffin scoop, so I use an ice cream scoop for this.

9

If desired, add sparkling sugar to the top of each muffin.

10

Bake for 22-25 minutes, until the edges are lightly browned. Cool on a rack for 5 minutes then remove from the pan.

11

Store in a plastic container in the refrigerator for up to a week, if they stick around that long.

Ingredients

Pantry Ingredients
 1 cup Unbleached Whole Wheat Flour
 1 cup All Purpose Flour
 1 ½ tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
 ¼ cup Whole Flax Meal
 ¼ cup Whole Flax Seed
 ½ cup Light Brown Sugar
 2 tsp Vanilla Extract
Fresh Ingredients
 ¼ cup Room Temperature Unsalted Butter (1/2 a stick)
 2 Large Eggs
 ¾ cup buttermilk (or plain yogurt)
 ¾ cup Fresh Blueberries
 ¾ cup Fresh Raspberries
Optional
 Course Sparkling Sugar for Muffin Tops

Directions

1

Preheat your oven to 375º F. Line a muffin pan with paper liners, or spray with cooking spray.

2

Combine the first 7 dry ingredients in a large mixing bowl.

3

In a medium mixing bowl, beat butter and brown sugar until combined and creamy.

4

Add one egg at a time, blending well between.

5

Add the vanilla and buttermilk (or yogurt) to the egg mixture and mix. It may look curdled and a bit lumpy and that's normal.

6

Combine the wet and dry ingredients and stir or beat until smooth.

7

Add the berries and fold them in gently with a spoon.

8

Add the batter to the muffin cups, about 1/4 cup in each. I do not have a fancy muffin scoop, so I use an ice cream scoop for this.

9

If desired, add sparkling sugar to the top of each muffin.

10

Bake for 22-25 minutes, until the edges are lightly browned. Cool on a rack for 5 minutes then remove from the pan.

11

Store in a plastic container in the refrigerator for up to a week, if they stick around that long.

Bursting Berry Muffins

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