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Very Berry Muffins

Making these Very Berry Muffins is a great way to incorporate local, seasonal berries! Join Liz Sands of Common Ground Cooperative Grocery Store in making delicious and filling Very Berry Muffins using local fruits.

Equipment

  • 1 Large Bowl
  • 1 Big Spoon
  • 1 Muffin Tin
  • 1 Cutting Board
  • 1 Knife

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons milk powder
  • 2/3 cup cold water
  • 1 large egg
  • 1/2 cup canola oil
  • 1/2 cup fresh blueberries Can substitute an equivalent amount of any frozen or local fruit!
  • 1/4 cup fresh raspberries, cut in half Can substitute an equivalent amount of any frozen or local fruit!
  • 1/4 cup fresh strawberries, diced Can substitute an equivalent amount of any frozen or local fruit!
  • 3/4 cup sugar

Instructions

  • Preheat oven to 375 degrees F. Line muffin tins with paper liners - the recipe makes approximately 10 muffins.
  • In a large bowl, add flour, baking powder, baking soda, salt, and cinnamon. Mix well to combine.
  • In a small bowl, add the milk powder and water. Whisk well until the milk powder has dissolved. 
  • In another bowl, whisk together the eggs, milk mixture, and canola oil.
  • Make a well in the middle of the dry mixture. Pour the wet mixture into the well, and stir until just combined. The batter will be thick. Add the blueberries, raspberries, strawberries, and sugar and stir gently to combine.
  • Use a large spoon or scoop to add the batter to the muffin liners. Bake for 25 minutes, until a toothpick comes out clean and the tops are nicely browned.

Notes

These muffins can easily be frozen and reheated in a microwave for a delicious and quick breakfast or snack. To freeze, layer on a cookie sheet in the freezer until frozen solid, then store in a large paper or plastic bag in the freezer until needed.