This summer, Rhys discovered a love for all berries (including grapes). Thankfully, there was almost a never ending supply of berries and grapes at our family reunion up at Bear Lake, and his favorite aunt works at a local produce stand and brings him fresh berries often. So, one day, I decided to be little miss homemaker and bake some berry muffins from scratch using the leftover berries.
1/2 cup vegetable oil
2 1/4 cups flour
1 tbsp baking powder
2/3 cup sugar
1 cup milk
2 tsp vanilla extract
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1) Preheat the oven to 375* F and put muffin/cupcake papers in the muffin tin.
2) Add in all ingredients, except for the berries and use an electric mixer on high. It should be a lemony color with a few lumps.
3) Add in the berries. Use the mixer again. This should pulverize the majority of the raspberries, turning the batter a pink-ish color. This will help seep the raspberry flavor into the batter itself.
4) Fill up the muffin tins and cook for about 30-35 minutes. Tops should just be getting a little golden.
Justin and I absolutely loved these. Rhys, however, was more interested in finishing off the remaining berries that I didn’t use…but he ate the muffins for breakfast the next day when all the berries were gone.