Good morning sunshine! I know it’s not exactly sunny outside but these Mixed Berry Muffins remind me of a sunny day. Organic blueberries and raspberries are combined to make these delicious muffins that sing, good morning. Listen carefully and you will hear them singing…maybe.
Mixed Berry Muffins
Blueberry is a common muffin flavor but I wanted to add a little something extra so I threw in some organic raspberries as well. After making these a few times I’ve learned that the raspberries add moisture to muffins. When baking they burst a little and their natural juices help keep the muffins from becoming dry. Delicious and functional. I love when things serve more than one purpose.
In an effort to make things healthy-ish or healthier but still very tasty and satisfying, I have subbed out some of the regular AP flour for almond flour and some of the butter for coconut oil. I did use some butter because I think butter adds a great flavor to pastries that I want to keep. Feel free to use all AP flour and butter if you’d like. It tastes good that way as well.
Let’s started on our Mixed Berry Muffins…
Yield: 12 muffins
1 1/2 cups unbleached all-purpose flour
1/2 almond flour
3/4 cup blueberries
1/4 cup raspberries
5 tbsp unsalted butter (softened)
3 tbsp coconut oil (in its solid state)
1/2 cup organic cane sugar
1/4 cup coconut sugar
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
3/4 cup nut milk
sugar for sprinkling (optional)
Preheat oven to 375 degrees F. Cream butter, sugar, and coconut oil together in a bowl.
When combined add the eggs and vanilla, and mix in.
Sift both types of flour, baking powder, and salt together. Add the dry ingredients to the creamed mixture in thirds alternating with the nut milk. Once combined set aside.
Add a little bit of AP flour to the bowl of berries. Just enough to lightly coat them, approximately 2 tbsp.
Then add the berries to the batter fold them in gently with a silicone spatula or large spoon. Try not to crush the berries. I like for them to remain whole before putting them into the oven.
Next, I add liners to my cupcake pan and fill each one until it is 2/3 full and sprinkle each muffin with turbinado sugar. If you don’t have turbinado use any sort of course sugar. Powdered sugar wouldn’t work well here. Bake them for approximately 27-30 minutes depending on your oven.
Check the muffins at 27 minutes and if you can insert a toothpick or fork (which is what I use) and it comes out clean, they’re done! Let the muffins cool for a few minutes before removing them from the pan and let them finish cooling on a rack. Once they are cool enough to handle, devour them! Also, share with friends and family. That’s my favorite part of baking.
Another thing I like to do with these Mixed Berry Muffins is eating them for breakfast. I cut them in half and smear on a little bit of softened butter and put them in the toaster oven for about 5 mins or so. Mmmm yum yum yum!
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