Strawberries are still coming in the garden which inspired me to make these muffins.
I have a cookbook called ‘Colorado Collage’ that it one of my go-to cookbooks, meaning I browse through it occasionally for inspiration and ideas. Every single recipe I have prepared from this cookbook has turned out amazing. The recipes use ingredients and flavors for many different cuisines which makes it interesting and unique. I followed this recipe as it is written with a few minor adjustments.
I substituted almond milk for ‘milk’ because that is all that I had at the time. I also omitted the raspberries because I didn’t have any and doubled up on the strawberries. The recipe says it makes 12 muffins, but I was able to get 12 regular-sized muffins, as well as 4 large muffins, filling then 3/4 full as the recipe recommends. Baking time took longer as well I think because the blueberries were frozen and the strawberries were fresh and released a lot of liquid.
I added about 2 TBSP. flour to the blueberries and mixed to cover them well before adding to the mixture so that they blend into the dough and do not sink to the bottom with baking. I just added the strawberries as is, not mixing with flour as they are not heavy like the frozen blueberries.
After baking, I let them cool in the pans for about 10 minutes and then carefully lifted them out of the muffin tin, from the bottom as they are heavy with soft, gooey berries, and put them on a wire rack to cool.
Slice through the top for 2 equally-sized halves or cut sideways for a ‘muffin top’ and bottom. Eat warm with a little slather of butter (or not, but why not!?) and enjoy!
Summer Berry Muffins
cinnamon batter with summer berries make deliciously dense and delicious muffins
Ingredients
- 3 cups unbleached flour
- 1 1/2 cups sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 4 1/2 tsp. cinnamon
- 1 1/4 cups milk
- 2 eggs
- 2 sticks unsalted butter, melted
- 2 cups fresh or frozen berries, any combination
Directions
- Step 1 Preheat oven to 375 deg
- Step 2 Use paper liners in muffin tins or spray with non-stick cooking spray
- Step 3 Combine dry ingredients in bowl of a stand mixer (may also be mixed by hand)
- Step 4 Add all wet ingredients to well in center of dry ingredients and stir until well incorporated.
- Step 5 Using a spatula, fold berries carefully into batter.
- Step 6 Fill muffin tins 3/4 full and bake 20 minutes or until golden brown and a tooth pick inserted comes out clean.
- Step 7 Cool for 10 min. in muffin tins.
- Step 8 Remove to wire rack to cool. Store in airtight container or freeze.
