Last weekend I bought some fresh berries, with the intent of having berries for breakfast and being all healthy. But then I decided it would be much more fun to make muffins. I used a mixture of blackberries and raspberries. They were very tasty! Some of them turned sort of blue at the top, but they still tasted fine. It wasn’t their fault that they looked like smurfberry muffins or something. At any rate, I had delicious breakfast for the week, if not the most healthy ever.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/3 cups fresh berries , such as blueberries, raspberries, blackberries, huckleberries or sliced strawberries, or a combination.
Position a rack in the center of the oven and preheat to 400°F. Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center. In another medium bowl, whisk the milk, oil and eggs. Mix well and pour into the well. Stir just until blended. Fold in the berries. Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes. Remove the muffins and serve warm or cool on a wire rack.