Instantly Summer: Easy Berry Yogurt Muffins

Spring is here and that means that fresh berry season is just a couple of months away! So in the meantime, I've got to clear my freezer of all my stored frozen berries from last summer. It's a tough job, but somebody has to do it.

For these muffins, I used a container of tayberries that I picked from a local farm last summer. Tayberries are a blackberry/raspberry cross and they have a sweet, perfumey bite that contrasts nicely with their tartness. Raspberries, blackberries or even blueberries, frozen or fresh, can be easily substituted.

I made this batch early in the morning before my morning coffee and because I was still half-asleep, I forgot to add in the oil. Mistakes happen and luckily, these muffins still tasted delicious. They didn't peel off from the paper liners very easily and I pulled them out of the oven a few minutes early to prevent them from drying out. However, stick with the oil or butter and you'll be very happy with the results. If you want to try a more low fat option, you could certainly sub in some mashed banana and grease up your muffin tins instead of using paper liners. If you try the banana option, let me know how it goes!

We ate these warm from the oven and I loved how the juicy and jammy the hot berries tasted. It was like an instant summer reminder and it made me excited for the months ahead.

Easy Berry Yogurt Muffins
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar, packed
4 tablespoons melted butter or oil
1 large egg
3/4 cup plain yogurt
2 tablespoons milk
1 teaspoon vanilla
1 cup blackberries, frozen or fresh

Preheat oven to 400F. Line muffin tin with 12 paper cups.

In a large bowl, mix together the flour, baking powder, salt and brown sugar. In another bowl, combine the melted butter, egg, yogurt, milk and vanilla until well mixed. Pour the wet ingredients into the dry and gently stir. Add in the blackberries and stir until just combined.

Spoon batter into paper cups and bake for about 20 minutes or until the tops are lightly golden. Cool slightly, but these are best served warm, fresh from the oven.

By Jeannette Ordas of Everybody likes Sandwiches

Jan Halvarson


Kira said...

Yay, I've been looking for a kind of cake to make on saturday, where I'm baking for a baby's birthday - And I think these are perfect! Thanks for sharing :)

- Kira

Hege Synøve Kolstad Evensen said...

mmm, yummy:)


Ana-Experimento en la cocina said...

Tienen una pinta deliciosa.
Me gustan mucho.

Esani said...

I wish I could get inspired to cook. I spend too much time designing and illustrating for my blog. Perhaps I will try this delicious looking recipe?


Amy - Pride of Place said...

These look lovely - I have been going through a frozen berry faze so will have to try this.

ting-wai said...

I'm baking these right now! I can't wait to test them! Thanks for the recipe!! xo.

Bijoux said...

Yum! I need to find some tayberries! I know I'll love them. These muffins look perfect.

grace ~ alison gledhill said...

These were good but 20 minutes at 400 did not work for me. They came out still gooey in the inside and started to burn on the top. I would recommend more time at a lesser temp. I used spelt whole wheat flour to and they are yummy.

Ola said...

I tried these but they were really wet and even after baking them for 45 minutes they weren't done in the middle :(

Laura said...

I just made these...they were okay....but tasted a bit gummy, not gooey but not nice and cake like. I used blackberries that weren't real sweet, so they could
have used more sugar.