Very Berry Muffins are made with whole wheat pastry flour, mixed berries, buttermilk, and a little lemon zest. My mouth is watering just thinking about the recipe. Very Berry Muffins are loaded with berries, in fact, 3 cups of berries and on top of that, made with Whole Wheat Pastry Flour. Delicious and Healthy. Eat
Very Berry Muffins Make Your Mouth Happy
Very Berry Muffins are like, so full of berries, man! Yep, that’s right, full of berries. I put a lot of berries in these muffins, like 3 cups of mixed berries in these babies. Oh, and on top of that, I make them with whole wheat pastry flour. Not only good but good for you. These muffins are best eaten right away or the day after they are baked. Well, I assume they are great even the day after I make them as we never have any left after the first day. Serve with soft, creamy butter and Egg Sausage Casserole.
Very Berry Muffins Easy Peasy
The muffins are mixed by hand and best when using a big spatula or wooden spoon so not to break up the berries. When adding the liquid to the dry, do not over mix as this will make your muffins a little tough, it’s perfectly fine to have a few or more lumps in the batter. Just stir the batter enough to combine. Before adding the berries to the wet batter, place flour in a bowl and place the 3 cups of frozen berries on top the flour. (Do not thaw the berries..)
Very Berry Muffins Hints & Tips:
Before adding the berries to the wet batter, place flour in a bowl and place the 3 cups of frozen berries on top the flour. (Do not thaw the berries..) Toss the berries lightly in the flour and shake off the excess through your fingers. Fold the lightly floured berries gently into the batter. Why would I do that, you ask? You will do this because it helps the berries from sinking to the bottom of the muffin as they bake. Don’t you just love that?
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Serve Very Berry Muffins with Egg Sausage Souffle –>
Very Berry Muffins
These muffins are made with whole wheat pastry flour, mixed berries, buttermilk, and a little lemon zest.
- Butter to grease muffin tins
- 2 cups Whole Wheat pastry flour, I use Bob's organic
- 1 1/2 cups unbleached all-purpose flour, organic
- 1 1/2 cups organic cane sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups 2 % buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- grated zest of one large lemon
- 3 cups frozen mixed berries, do not thaw
- 1 teaspoon vanilla extract or 1/2 teaspoon almond extract
- Pre-heat the oven to 375 with a rack placed in the middle of the oven.
- Grease muffin tins with soft butter, Pam, oil or use cupcake papers.
- Whisk all dry ingredients together in a large bowl. Set aside.
- In a medium bowl, whisk together all wet ingredients, buttermilk, oil, eggs, lemon zest and extract. Stir with a spatula until semi-smooth.
- Pour wet ingredients into dry ingredients and fold with a spatula until blended, but do not over do it.
- Prepare frozen berries. In a small bowl, place 1/2 cup or so of flour, add the frozen berries and toss to coat. Remove the berries from the flour by cupping with your fingers, shaking off the excess flour. Add berries to the batter. Fold lightly with a spatula to distribute the berries into the batter.
- Spoon batter into muffin tins to fill approximately 2/3 full.
- Bake for 20 to 25 minutes, until golden brown or a toothpick, comes out clean when testing in the middle of the muffin.
- Cool 10 minutes on a rack, then remove the muffins from tin and place on a rack to cool completely.
Hint & Tip: Remember my mission is to offer healthier options, however, if you want to use all-purpose flour or do not have access to organic flours, feel free to use what you have. Questions? Just ask, I will do my best to help you find answers. Chef V