Basic Berry Muffins Recipe

From Dorothy McNett's Recipe Book.

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Basic Berry Muffins

From Dorothy McNett's recipes at This is a very tried and true basic muffin recipe, so feel free to blend in any favorite flavors, such as fresh berries when in season. I especially like blueberries! Dried cranberries also!

1 cup unbleached all purpose flour
1 cup whole wheat flour
2 tablespoons hemp seeds, flax seeds, or sesame seeds
1/2 cup raw sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 1/2 - 2 cups blueberries
1/2 cup extra virgin olive oil or melted butter
1/2 cup milk or almond milk
2 eggs
1/2 teaspoon real vanilla extract

1 1/2 tablespoons sugar, if desired for the tops

Heat oven to 425 degrees. Oil muffin pans or use paper liners. Whisk dry ingredients in a bowl to blend. In separate bowl toss 1 tablespoon of dry ingredients with berries - set aside. In yet another bowl whisk olive oil or melted butter, milk, eggs and vanilla. Add liquid mixture to dry ingredients and stir till moistened. Stir in berries. Do not over-mix, just get it basically blended. Spoon batter into muffin cups, sprinkle with sugar if using. Bake 15 - 20 minutes til golden brown. Let stand 5 minutes before removing from pan.

Recipe created 1997-01-18.

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