One-Bowl Any Berry Muffins
It’s the season of many, many fresh berries. While we endeavor to eat them all up before the get too soft, that doesn’t always happen. My solution? Bake. These one-bowl any berry muffins are the perfect treats to make with kids when you have that last handful of berries that you don’t want to freeze, but need to be eaten. You know they are so fresh that it would be a shame for them to go to waste!
My daughter and I whipped these up in Cooperstown last week using the last of the raspberries and blueberries we’d gotten at the farmers’ market. They were delicious and sweet, but on the verge of softening too much so we knew it was time to bake or freeze. I went back to Aunt Ethel’s famous recipe for biscuit-like muffins and amended it to be a little easier but just as good. They came together in a jiffy and tasted amazing. Here is a great recipe for you if you find yourself in a pinch!
Ingredients
- ½ cup unsalted butter, melted and cooled
- 1 large egg
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- 6 Tablespoons granulated sugar
- ½ teaspoon salt
- 4 teaspoons baking powder
- 2 cup all-purpose flour
- 1 cup berries (I used a blend of blueberries and raspberries)
Instructions
- 1. Preheat oven to 425 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.
- 2. Whisk the melted butter, large egg, milk, extract, and sugar in a bowl. Stir in the salt, baking powder and flour until smooth. Then, carefully stir in the berries.
- 5. Pour batter into a 12-cup regular sized muffin tin. Make sure each cup is about ¾ full. Bake for 20 minutes or until tops are golden.
looks delicious, can’t wait to make these.