My daughters have come to expect a batch of muffins just about every week to serve as their school day breakfast. Occasionally instead of muffins I’m asked for stones (scones) but this week I had a bunch of strawberries and dewberries left over and needed to use them up. So in a muffin they went. I had hoped the muffins would be a cheery pinkish purple color and the batter was just so. I added the jam partially for color’s sake and partially because my berries weren’t terribly sweet. They baked out to a fairly uniform white shade though so if you’re inclined and not averse a drop or two of pink food coloring wouldn’t go wrong.
These turned out ridiculously tender and buttery with a nice thin crust to the tops. I set two of them out under a pie safe and the rest go in a gallon baggie in the freezer to be doled out from Monday to Friday.
Makes 15 muffins.
Mixed Berry Muffins
2 cups white flour
3/4 cup white sugar
2 1/2 tsp baking powder
1 tsp kosher salt
2/3 cup butter, melted
2 eggs, beaten
1/4 cup sour cream
1/2 cup buttermilk
1 2/3 cup fresh mixed berries, chopped
2 tbs blackberry (dewberry) or strawberry jam
Preheat oven to 425. Dice berries and combine with jam. Add all other ingredients and stir, just to combine. Portion out into lined muffin tins. Bake for 18 minutes or until a toothpick comes out clean.
Not The Knowing One 