To make berry muffins, heat 3/4 cup of coconut oil.
half a cup of brown sugar
one-fourth cup maple syrup
1/4 cup of nonfat Greek yoghurt
Two eggs
1.5 tablespoons of vanilla extract
2½ cups (280 grams) of flour
two and a half tablespoons of baking powder
3/4 teaspoon of baking soda
1 teaspoon of high-quality kosher salt (like Diamond Crystal)
Two cups of frozen mixed berries (I like to use Costco’s triple berry combination)
1/4 cup of turbinado sugar (brown sugar can be used instead) for the topping.
The sugar on top is crunchy, and it’s not overly sweet. The texture is fluffy but dense. The whole family loves these Mixed Berry Muffins!
I took a batch of these high-topped mixed berry muffins out of the oven just before school pickup last week. I wrapped one of them in a napkin and carried it in my car. My daughter got into the car with all of her winter clothing and discovered the little muffin wrapped warm in the cupholder of her car seat. She unfolded it like a small present. It was pure delight. A momoment. I’ve been seeking moments recently. Perhaps you are as well. The babies are ready to deliver.
They lack the huge, cupcake-like bakery muffins you’d find at Target or Costco and instead have a more rustic, unkempt, and surprisingly soft texture. They will dissolve in your mouth due to their extreme tenderness. In particular, they harken back to my favorite muffins from my high school days working at Perkins with their large, cheery tops adorned with crunchy sugar.I love how easy they are to make because I always have the supplies on hand (especially frozen berries!). However, they can be transformed into a classy brunch item with a dollop of honey butter.
These muffins are the greatest I’ve ever had, according to a buddy who raved about them not long ago. Their quality is excellent. Warm, berry-studded, with crunchy sugar tops, can make happy moments. A warm muffin and an embrace are on their way to you today! Here is a page with all my favorite recipes for comfort food baking if you’re interested.
