These berry muffins are quick and easy to make and they’re perfect for weekend baking. They’re so soft and fluffy, and the best time to enjoy them is when they’re still warm from the oven smothered with butter. Enjoy!
Wild blueberries
When baking with blueberries, I always use wild blueberries (frozen) because they're smaller and they're more flavourful. Also, since wild blueberries are smaller, they don't produce as much juice as regular blueberries when baked, so your blueberry cakes, muffins, or loafs won't end up with soggy patches from the excess blueberry juice.
Ingredients make 8 muffins
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 1/2 cups flour
2 tsp baking powder
1/2 cup frozen wild blueberries
1/2 cup frozen cranberries -use the small ones in the bag
Directions
- Line a muffin tin with paper liners or lightly butter and dust with flour.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk and the water.
- Put the flour and the baking powder into a sifter. Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over whisk.
- Fold in the blueberries and cranberries.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tin with batter, leaving some space at the top.
- Bake for 20-22 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.
- Place the muffins on a wire rack to cool.
Using frozen berries
When baking with berries, I always use frozen ones for these reasons:
There's no cleaning involved. Just measure and add to your batter.
A bag of frozen berries will always be less expensive then fresh, especially during the off season of that berry.
They're frozen and bagged when they're just ripe. I find that when I buy fresh berries, sometimes they aren't fully ripe and sometimes they're over ripe that they can't be used.
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