There’s a short window of time in Vermont when blueberry and fall strawberry seasons overlap. That time is now. So we’re busy throwing berries into everything we can think of, from smoothies to salads to desserts.
This morning we made up a batch of mixed berry muffins, and decided they were good enough to share! Happy baking!
What You Need
- 1 1/2 cups all-purpose flour (we used King Arthur Baking Co.)
- 1/2 – 3/4 cup granulated sugar (we used 1/2 cup and thought they were plenty sweet)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup coconut oil (or vegetable oil)
- 1 large egg
- Approx. 1/2 cup of milk
- 1/4 teaspoon ground pepper
- 1 1/2 teaspoons vanilla extract
- Approx. 1 cup of berries (diced strawberries and whole blueberries)
- 1 1/2 tablespoon brown sugar
- 3/4 teaspoon vanilla extract
What To Do
- Heat the oven to 400 degrees F. Grease 6 large or 12 standard-size muffins cups.
- Whisk together flour, sugar, baking powder, salt, black pepper, and cinnamon in a large bowl.
- Measure out the oil into a measuring cup that holds a cup or more of liquid. Add the egg and then fill the cup to the 1-cup line with milk. Add 1 1/2 teaspoons of vanilla extract and whisk until blended.
- Pour the wet mixture into the bowl with the flour and stir until combined. No need to over mix!
- Stir in the berries.
Make the topping:
In a small bowl, stir 1 1/2 teaspoons of sugar with 3/4 teaspoon vanilla.
Place in muffin tins:
Pour the batter in the muffins tins, dividing equally. Then lightly sprinkle the sugar/vanilla mixture on top.
Bake muffins about 15-20 minutes, until golden brown on top and a knife or toothpick inserted into the middle comes out clean. Cool completely.
We recommend serving in the great outdoors with a pot of tea and good friends! Enjoy!