Mixed Berry Muffins
makes 12 muffins
These juicy mixed berry muffins are more fruit than crumb. They are adapted from Seasonal Kitchen by Michele Cranston, a book I’ve really grown to adore.
Read more about this recipe at Cook & Eat.
1 cup plain yogurt
3.5 ounces coconut oil
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 cup brown sugar
1 3/4 cups frozen mixed berries
Raw sugar for sprinkling
prep: 20 minutes
total: 55 minutes
muffin tin
paper muffin liners (optional)
mixing bowl
whisk
large mixing bowl
sifter
1. Preheat the oven to 350F. If you keep your coconut oil cold, then you’ll want to melt it before you begin, and let it cool to room temperature. Line a muffin tin with paper, or grease it and set aside.
2. Whisk the yogurt, oil and eggs until smooth, then mix in the vanilla.
3. In a separate, large bowl, sift together the flour and baking powder. Stir in the brown sugar.
4. Set aside 12 of the larger berries to stick on top of each muffin. If you have any really big strawberries in your mix, cut them in half. Stir the berries into the flour-sugar mixture until each berry is well-coated.
5. Fold in the yogurt mixture, and stir until there are no significant bits of dry flour. (The batter will be quite dry, more like scone mixture.)
6. Spoon the batter into the muffin tin, dividing evenly between each cup. (You can fill these all the way to the top -- they will rise some, but not excessively.) Top with reserved berries and sprinkle with sugar.
7. Bake for 25 to 35 minutes, or until the tops are nicely golden and a skewer inserted comes out clean.
