It's time for another muffin recipe!
Oh how I love muffins. Mom was a frequent baker. Always making, pies, cakes, biscuits, and muffins. I grew up making muffins with her so much so that I had the basic recipe memorized by age 16. They are easy to put together and the result are so gratifying. To be honest, I believe that mom started my fascination with muffins.
Earlier this year we had the pleasure of traveling to Sedona, AZ. What a wonderful vacation! The scenery was beyond belief. There were tons of outdoor activities such as hiking, 4-wheeling, mountain biking, and golfing to name a few. All these activities can work up a good appetite too. One thing I loved about the hotel we stayed in was the coffee, juice, fruit and muffins that were delivered to us daily. Oh the muffins! (Did I mention I love a good muffin?)
4-Wheeling in the Sedona trails
Hiking at Bell Rock
A popular place to watch the Sedona sunset. The rocks turn all shades of red.
They included a choice of muffins, but I noticed that ever day there was a different berry muffin in the mix. There is nothing better than to bite into a hot tender muffin and have a juicy berry burst in to your mouth. Today's Berry Berry Muffins were inspired by those wonderful tasty, life saving morning muffins we had in Sedona.
I choose to make them with two of my favorite berries, blueberries and strawberries. Picking them up at my local farmer's market gives me local produce that is ripe and the very best. The blueberries were plump and promised to be juicy and bursting with flavor. The strawberries, also local, were a bright, deep red, and so sweet. Both flavors go great together and give your muffins just a touch of tart and sweet. Delicious!
Hot fresh muffins bursting with not one, but two berries should be on your weekend breakfast menu. A perfect ode to a wonderful vacation for us. A perfect breakfast treat for you!
Berry Berry Muffins
1 cup fresh blueberries
1 cup fresh strawberries, cored and chopped
1/4 cup all-purpose flour
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup milk
Preheat oven to 375 degrees F. Spray a 12 cup muffin tin with cooking spray.
Sprinkle 1/4 cup flour over blueberries and strawberries, and toss to coat.
In a small bowl, whisk together 2 cups flour, baking powder and salt.
In a large bowl, cream butter, and gradually mix in sugar. Beat eggs, and beat into creamed mixture along with vanilla. Add milk and combine to blend. Add flour mixture stirring just to combine. Fold in berries. Fill muffin cups 2/3 full with batter.
Bake for 20 - 22 minutes. Remove from the oven and cool on a wire rack.