Berry Muffins

Muffins. Muffins. Muffins.

There have been poems penned about them, children’s books written about them, songs sung about Muffins (well, Muffin Man ), tv shows, “Muffin” used as a term of endearment, pets named after them….I could go on and on. Bottom line is, people love muffins. The good news is that they are a snap to make. Even better news than that is that they are SO MUCH BETTER when they are homemade compared to the “muffins” you buy in the store. I mean really, how can they possibly share the same name? ANYWAY…

I hope you give these muffins a try…But remember…if you give a friend a Muffin…chances are…they will want some coffee to go with it…and if you give them coffee to go with it, chances are,  you have a breakfast date! Enjoy!

♥Shelly

Toss your favorite berries into this muffin batter...delicious.

Toss your favorite berries into this muffin batter…delicious.

Berry Muffins

3 cups flour

1 1/2 cups sugar

1 tsp salt

4 tsp baking powder

2/3 cup vegetable oil

2/3 cup buttermilk (or use sour milk)

2 eggs

1 Tbs Greek yogurt

2 tsp vanilla

lemon zest from one lemon

3 cups fresh berries, tossed in 1/4 cup flour 

(I’ve used blueberry, blackberry combinations, raspberry/blueberry, peach/blueberry, strawberry/blueberry)

Topping

2/3 cup brown sugar

1/4 cup flour

3 Tbs butter, room temp

1 Tbs. cinnamon

Preheat oven to 350 degrees.  Spray muffin tins with baking spray. Be sure to spray the top of the tray as well.

In a large bowl, combine the flour, sugar, salt and baking powder. Now add the oil, yogurt, buttermilk, eggs, vanilla, and zest. Mix only until combined. Add the berries and gently fold them into the batter, taking care not to smash them.

Using a large spoon, spoon the batter into the muffin tins about 2/3 full. I made about 20 muffins.

Now make the topping by combining the topping ingredients together. Spoon the cinnamon mixture onto the muffin tops.

Bake about 18-23 minutes. Check with a toothpick. If it comes out clean, the muffins are done. Allow to cool 20 minutes in the pan, then gently remove and allow to cool on racks.

What did I love about this recipe? I love how versitile it is. I’ve tried it with quite a few variations of berries and it always tastes great.

Nothing to not love about this!

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