It’s berry-picking season here in Connecticut, and if your kids like to ‘help’ like ours do, a quick trip to the orchard can result in more than you bargained for, lol.
You probably already have the base ingredients, and the great thing about this recipe is that you can use whichever kind of berry you like.
What if you don’t have any berries? No problem—you can substitute your favorite chips, chocolate, etc…
If you’re using strawberries, simply cut them into smaller pieces; all other berries can be added whole. (If you do not have fresh berries, frozen will work just fine).
Prep time: 25 minutes
Bake time: 20 minutes at 425F
Yield: 12 large muffins
Mix the following ingredients in a medium bowl & set aside:
2 cups of flour (for Gluten Free we like “Bob’s Red Mill,” 1 to 1 Baking Flour)
½ cup sugar
3 tsp. baking powder
1 tsp. salt
In a larger bowl combine the following:
1 egg, well beaten
1 cup of milk
1 tsp. pure vanilla extract
1/4 cup melted & cooled coconut oil or butter
With a fork or spoon gently mix dry ingredients into wet mixture until combined.
Next, fold in 1-2 cups of berries or chips.
Spoon equally into 12 muffin cups, bake for 20 minutes.
Option: top with a sprinkle of raw sugar.