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Kitchen Scoop: Enjoy summer berries with muffins

By Alicia Ross
Universal Uclick

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Summer’s freshest berries are everywhere — the farmers market, grocery store and corner fruit stand. What better way to celebrate the season’s fruit crop than with a homemade muffin?

Today’s recipe for Summer Berry Muffins combines the juicy goodness of fresh strawberries, blueberries and blackberries with a poundcake-like muffin.

We enjoyed them straight out of the oven hot and fresh. But the next morning they were amazing; all the flavors had settled in so nicely. They were the perfect accompaniment to a fried egg and a hot cup of coffee.

As we finished the rest of the muffins, I couldn’t find one thing that they didn’t accompany well — hot tea, my dinner salad, a late night glass of milk … You get the idea!

Summer’s best berries will be in abundance for just a few more weeks. Don’t miss the opportunity to celebrate with this delectable muffin recipe.

Summer Berry Muffins

2½ cups all-purpose flour

2½ tsp. baking powder

¼ tsp. salt

½ cup plus 6 tsp. sugar, divided use

1 cup whole milk

2 large eggs, lightly beaten

½ cup butter, melted

2 tsp. vanilla extract

1 cup fresh strawberries, capped and quartered

1 cup fresh blueberries, stemmed

1 cup fresh blackberries

Center an oven rack and preheat oven to 400 degrees. In a medium bowl, combine flour, baking powder, salt and ½ cup sugar. In another bowl, combine milk, eggs, butter and vanilla. Gently stir the wet ingredients into the dry just until mixed. Fold berries into batter.

Spoon batter into 12 paper-lined muffin cups. Sprinkle ½ teaspoon of the remaining sugar over the top of each muffin. Bake 22 to 25 minutes or until muffins are light golden-brown. Muffins will not test done with a wooden toothpick because of fresh berries.

Allow muffins to cool 5 minutes before removing from muffin tin. Serve as desired or remove to a wire rack to cool completely.

Store muffins in a metal or glass-sealed container (plastic will make the muffins sticky) up to three days.

Makes 1 dozen large muffins.

Each muffin has about 246 calories, 9.5 grams fat (5.5 grams saturated), 53 milligrams cholesterol, 5 grams protein, 38 grams carbohydrates, 2 grams dietary fiber, 126 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.


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