So I think you guys have already figured out that I’m a nut for berries right? I just cant help myself! I love to eat them with everything from yogurt-granola bowls, to smoothies, pancakes, cupcakes, muffins, cakes and even salads! It really doesn’t hurt that they look like little jewels as well! My love for berries brings you: Berrylicious Muffins!
These muffins are oozing with berries! The trick is to get a lot of them in the batter, so every mouthful has some berries. Just the way I like it! These muffins are perfect for breakfast or a snack. You can take them to work or give them to your children for their school snacks! They’re so easy to carry, makes it hard not to take at least one with you. Best thing about them, if you don’t intend to eat them in the next few days, they freeze perfectly! Just pop them in the microwave for a few seconds and you have a perfectly healthy breakfast on the go!
Did I just say healthy? Yep! These muffins are made with whole wheat flour. There is no oil or butter in them either. I use applesauce instead of oil/butter, and they add so much moistness to these beauties! Additionally, the buttermilk added to the muffins further add moistness, so there is no way you will miss out on the butter/oil.
I just love make healthy recipes that we can eat guilt free. Leave me a comment and let me know if this is the kind of stuff you guys would like to see more of.
Yield: 12 large muffins
- 3 cups flour (I used 2 cups whole wheat flour and 1 cup all purpose flour. You can replace it with all whole wheat or all all-purpose flour)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup buttermilk, at room temperature (you can use milk or yogurt instead of buttermilk)*
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups mixed berries, fresh or frozen (do not thaw)
- Preheat oven to 425F degrees. Spray muffin pan with non-stick spray. Set aside.
- In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in buttermilk, applesauce, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together with a rubber spatula or wooden spoon. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries.
- Spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin.
- Bake muffins at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.
*For buttermilk: Add one tablespoon vinegar or lemon juice in one cup milk. Let it sit for five minutes
*For the applesauce: Skin, core and dice one medium apple. In a saucepan over medium heat, add half cup water, the diced apples and 1 teaspoon cinnamon. Let the apples become tender, about 8-10 minutes. Mash the apples. Allow the applesauce to cool completely before using in the batter. It could cook the eggs in the batter.
Recipe adapted from Sally’s Baking Addiction