Mixed Berry Muffins
This is a yummy recipe for when you've got extra berries in your fridge. I used a mix of blueberries, blackberries and strawberries. They are tasty with or without the glaze...I left mine unglazed this time around. Recipe adapted from : Sallysbakingaddiction.com
Mixed Berry Muffins
This is a yummy recipe for when you've got extra berries in your fridge. I used a mix of blueberries, blackberries and strawberries. They are tasty with or without the glaze...I left mine unglazed this time around. Recipe adapted from : Sallysbakingaddiction.com
Cooking Instructions
- 1
Preheat the oven to 425°F. Line a 12 count muffin run with liners or spray the tons with non-stick cooking spray and set aside.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set it aside.
- 3
In a separate large bowl, using a hand held mixer beat the butter until it it's smooth and creamy, about a minute. Add the sugar and cream them together. Add the eggs, sour cream (or yogurt) and vanilla extract. Beat them all together.
- 4
Add the dry ingredients to the wet ingredients and mix until everything is combined. Then mix in the milk. Using a rubber spatula, fold in the berries.
- 5
Fill the muffin tins to the top with the batter. Bake for 5 minutes at 425°F, then lower the temperature to 350°F (while keeping the muffin tins in the oven) and bake for an additional 12-15 minutes, until a toothpick inserted into the center of them comes out clean. The initial 5 minutes at a high temperature will allow the muffin tops to rise high.
- 6
Allow them to cool in the pan for 5 minutes, then move the muffins to a wire rack to cool completely.
- 7
To make the optional glaze, just whisk together the confectioners sugar and milk until it reaches the desired consistency. Drizzle the glaze over the cooled muffins.
- 8
Store glazed muffins in the fridge for up to 1 week. If you don't glaze them, then they can be stored In an airtight container at room temperature.
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