Today we are sharing a quick & tasty Berry Muffin recipe!
These muffins taste heavenly paired with a cup of tea, & are also perfect to grab for breakfast on those busy mornings.
I used strawberries & blackberries for these muffins because they were what I had on hand, but you can use whichever berries you prefer. 🙂
Very Berry Muffins Recipe (slightly adapted from Martha Stewart)
Ingredients: (yield: approx. 18 muffins)
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons Greek yogurt
2 cups fresh berries, mixed (I used blackberries & strawberries)
Preheat oven to 375 degrees F.
In a small bowl, whisk the flour, baking powder & salt together; set aside. Rinse & strain the berries. Sprinkle a few spoonfuls of the flour mixture over the berries making sure all the berries get coated with flour. Pour any excess flour back into the original bowl. (Sprinkling the berries with the flour mixture will help the berries to not sink to the bottom of the muffins).
2. Cream together the softened butter, & sugar until light and fluffy. Stir in the eggs, one at a time. Than the vanilla extract. Next stir in the flour mixture, 1 cup at a time until the batter becomes thick & hard to stir. Stir in the milk and yogurt. Lastly, gently fold the berries into the batter.
3. Spoon the batter into prepared baking cups. Fill the cups 2/3 full. Bake for 25 – 27 minutes, or until the edges begin to brown slightly.
Thick & fluffy pumpkin pancakes packed with fall spices & topped with maple syrup, walnuts & pumpkin seeds.
These pumpkin pancakes are a favorite in our house – If you’re a fan of pumpkin, definitely give these babies a try.
They are the perfect breakfast choice for a cold and rainy Autumn morning.
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 & 1/4 teaspoons cinnamon
dash of allspice
1/8 teaspoon nutmeg
pinch of cloves (optional)
1/2 teaspoon salt
1 cup milk
6 tablespoons canned pure pumpkin
2 tablespoons melted butter
chopped walnuts & pumpkin seeds for the topping (optional)
1. In a medium bowl whisk together the flour, sugar, baking powder, cinnamon, allspice, nutmeg, cloves and salt.
In a separate bowl, stir together the milk, pumpkin, melted butter, & egg; fold the mixture into dry ingredients.
2. Spray skillet with non-stick cooking spray, or butter, & heat over medium heat.
Pour 1/4 or 1/3 cup batter for each pancake. Cook pancakes approx. 3 minutes on each side.
Top with butter, maple syrup, pumpkin seeds & walnuts.
Pumpkin is one of those ingredients that tastes good in pretty much any kind of baked good it’s in.
Pumpkin tastes amazing in cookies, breads, cupcakes & biscotti, but I think my favorite baked good to add pumpkin to is muffins! The pumpkin helps keep the muffins super moist and gives it an amazing flavour.
This is a super simple recipe for delicious, moist, perfectly-spiced pumpkin muffins. (No mixer is required!)
It’s a perfect, simple recipe to make if you have some leftover pumpkin.
Spray 2 muffin pans with non-stick cooking spray, or line with cupcake liners & set aside.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg together until combined; set aside.
In a medium bowl, whisk the brown sugar & eggs together. Add in the pumpkin, oil, milk, and vanilla and mix until combined. Slowly pour the wet ingredients into the bowl with the dry ingredients and stir until ingredients are just combined – don’t overmix!
Preheat oven to 350 degrees F. Scoop batter and divide evenly into 14 muffin cups. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.