It’s time to dip into those frozen berries that you picked last summer! For this recipe, use blueberries, strawberries, raspberries or Saskatoon berries; or a combination of any of these.
Wild Berry Muffins
2 cups organic all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup brown sugar
1 cup plain yogurt
1/2 cup butter, melted
1 teaspoon vanilla
1 cup berries
icing sugar and/or cinnamon for dusting (optional)
Preheat oven to 375 degrees (F).
Sift flour, baking powder, baking soda and salt into a large bowl. In a separate mixing bowl, place eggs, sugar, yogurt, butter and vanilla and beat until blended. Add the egg mixture to the flour mixture along with the berries. Use a rubber spatula to fold together gently until just combined. Do not over-mix. Place in muffin tray and sprinkle with a dusting of sugar and cinnamon (if desired).
Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for about 5 minutes before removing muffins from pan. Turn onto a wire rack. Serve while still warm or later at room temperature.
Elliot, R., & Treuille, E. (2001). Organic Cookbook: Naturally Good Food. New York: