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KITCHEN SCOOP: Summer Berry Muffins

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Summer’s freshest berries are everywhere – the farmer’s market, grocery store and corner fruit stand. What better way to celebrate the season’s fruit crop than with a homemade muffin?
Today's recipe for Summer Berry Muffins combines the juicy goodness of fresh strawberries, blueberries and blackberries with a pound-cake-like muffin.
We enjoyed them straight out of the oven hot and fresh. But the next morning they were amazing. All the flavors had settled in so nicely. They were the perfect accompaniment to a fried egg and a hot cup of coffee. But seriously, as we finished the rest of the muffins through the next day, I couldn’t find one thing that they didn’t accompany well – hot tea, my dinner salad, a late-night glass of milk…. You get the idea!
Summer’s best berries will only be in abundance a few more weeks. Don't miss the opportunity to celebrate with this delectable muffin recipe.

Summer Berry Muffins

2 ½ cups all purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup plus 6 teaspoons granulated sugar, divided use
1 cup whole milk
2 large eggs, lightly beaten
½ cup melted butter
2 teaspoons vanilla extract
1 cup fresh strawberries, capped and quartered
1 cup fresh blueberries, stemmed
1 cup fresh blackberries

1. Center an oven rack and preheat oven to 400 degrees F.
2. In a medium bowl combine flour, baking powder, salt and ½ cup sugar. In another bowl combine milk, eggs, butter and vanilla. Gently stir the wet ingredients into the dry just until mixed. Fold berries into batter.
3. Spoon batter into 12 paper-lined muffin cups. Sprinkle ½ teaspoon of the remaining sugar over the top of each muffin. Bake for 22 to 25 minutes or until muffins are light golden brown. Muffins will not test done with a wooden pick because of fresh berries. Allow to cool 5 minutes before removing. Serve as desired or remove to a wire rack to cool completely. Store muffins in a tin or glass sealed container (plastic will make the muffins sticky) for up to 3 days.

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