Wednesday, September 17, 2014

Very Berry Muffins


Since school has started back for us, the mornings are a mad rush to get everyone dressed, fed and out the door.  I made a batch of these Very Berry Muffins so the kids could help me out by getting themselves a muffin while I got the rest of breakfast ready and their lunches packed.  The muffins are full of brain boosting blueberries plus some antioxidant filled raspberries and strawberries.  These bright and beautiful muffins are a great way to start your day from the first bite.


Dry Ingredients:
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Wet ingredients:
1 cup white sugar
2 eggs
1/2 cup yogurt (whole fat, plain)
1/2 cup milk whole milk
1 stick butter (8 Tbs or 1/4 cup) melted and cooled
1 tsp vanilla
2/3 cup chopped fresh  strawberries

1 cup whole fresh blueberries
1/2 cup fresh raspberries cut into half

Optional glaze
3Tbs powdered sugar
1/2 Tbs water or up to 1 Tbs


Sift dry ingredients into  bowl.  Whisk wet ingredients together  except berries.  Add dry ingredients and fully incorporate without over mixing.  Add berries.

Fill into a well greased or sprayed muffin tin (I did not use liners) Bake at 375 degrees for 17-22 minutes or until toothpick comes out clean.  Serve hot or at room temperature. Keep in airtight container.  Enjoy.
Note: You can make the optional sugar glaze  by mixing the powdered sugar and water then top the muffins when they have cooled down.


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