baking, blueberries, healthy snack, muffins, raspberries, Saskatoon Berries, strawberries, wild berries
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: