Berries are in season, and my garden is full of them, as are the grocery stores. I can’t resist their luscious color and texture, but often I find myself wondering what to do with them besides just putting them on cereal or mixing with yogurt. Here’s a good simple recipe. It takes about 10 minutes to put it together, requires no mixer, and the results are light and full of fruit. You can put the batter in greased muffin tins or in a greased 9×14 pan. Either way the results are wonderful. These muffins disappeared in about an hour. My hubby loved them.
Here’s the recipe. Preheat oven to 375
- 2 c. flour
- 2 tsp baking powder
- 1/2 t. salt
- 2/3 cup sugar
You’ll need about 1/2 cup of brown sugar for topping.
- 2 eggs
- 1/2 c. milk
- 1/2 c. sour cream or plain yogurt
- 1 stick butter, melted
- 1/2 tsp vanilla
Beat wet ingredients together with a wooden spoon or rubber spatula. Mix dry ingredients with a whisk to combine. Add wet to dry, stir well. If mixture is too thick, thin with a little more milk. add 2 cups berries, any kind. Blueberries, blackberries and raspberries all work well with this recipe. Pour into muffin tins or baking dish and sprinkle with brown sugar. Bake for 25 minutes. Let cool for 5 minutes before turning muffins out onto a plate. Let cool. Enjoy.