- These are moist and fruity with a mixture of blueberries, raspberries and strawberries.
I woke up at 4:30 with strawberries on my mind, consumed with thoughts of fresh muffins for breakfast. With a large pot of espresso-made iced coffee to sustain me, I gathered up the little bags of frozen berries left from last summer’s crops, and baked a double recipe of these 3-berry muffins. The house is peaceful, with a gentle rain falling, and everyone still asleep. When the family wakes up there will be a basket of fresh muffins on the table, and then, hopefully, I’ll sneak upstairs and take a nap.
3-Berry Muffins
Combine the wet ingredients:
- 2 eggs, lightly beaten
- 1-1/4 c. milk, warmed
- 1 c. melted butter
Add the wet ingredients to the combined dry ingredients:
- 3 c. flour (I use part whole wheat pastry flour)
- 1-1/2 c. sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 4 tsp. cinnamon
Stir in the berries:
- 2 c. mix of blueberries, raspberries and chopped strawberries
Bake at 375 degrees for 20-25 minutes. Makes 2 dozen muffins.
My very-good coffee would be even better with these delicious-sounding muffins.
Do you thaw the berries first?
The berries were all frozen, but you could use fresh as long as all the berries are fresh. That is, all the berries should be the same temp.