Three Berry Muffins

by Joanne on February 4, 2010

After sticking to the running/workout schedule plan for this week, I deserve a muffin!  30 minutes of running while we were vacationing. 2 hours spent snow boarding which counts as cross training on Tuesday.  Wednesday was a 45 minute run upon returning home. That was a tough one since my legs weren’t really with me.  Thursday morning was 35 minutes of cross training (ET), 30 minutes total body weights, and a 3.17 mile run with Shane. 

The weekend plan is a 10 K race. The temperatures are suppose to drop and the snow is suppose to fall. It doesn’t look good.  🙁

What about those muffins I deserve?

If you don’t like the seeds that come with a lot of berries, simply substitute all blueberries for a healthier, whole wheat blueberry muffin.  I used tangy raspberries, plump blackberries, and sweet wild blueberries for my three berry muffin. 

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Whole wheat flour makes this muffin a little more dense than white flour but the abundance of fruit in every bite makes it unnoticeable.

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  • 2 1/2 cups Whole Wheat Flour
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup Zero Trans Fat Margarine, melted
  • 1/2 cup buttermilk
  • 1/2 cup apple cider
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1 1/2 cup mixed berries (1/2 cup each: raspberries, blueberries, blackberries) * If using frozen, allow to defrost for half hour, drain on paper towel and add to mix.

Preheat oven to 400 F.  Line 24 standard home size muffin tins with cupcake liners.

For this recipe, you are going to stir everything in.  No electric mixers.

Combine in a large bowl, the flour, baking powder, baking soda, and salt.

In a smaller glass bowl, mix the melted margarine and sugar. When blended, add eggs one at a time. Add the vanilla and buttermilk and mix.

Make a well in the center of the flour and ad the egg mixture and stir to combine. 

Add the cider and mix.

Add the berries and fold in gently.

Add to muffin cups to about 3/4 full (even out mix to get 24 cups).  Bake for 12 – 15 minutes. Do NOT over bake. 

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Basic Berry Muffins

Joanne

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7 Comments

  • At 2010.02.04 16:46, Dawn Hutchins said:

    I LOOOVE berries and muffins. These look awesome. My problem is I have trouble around baked goods.

    • At 2010.02.04 17:32, Kat said:

      Never feel guilty about berry muffins. Berries= antioxidants, of course! 🙂 These look great.

      • At 2010.02.04 17:33, kilax said:

        You deserve a muffin whenever you want one 🙂

        A snowy 10K could be fun… er… trying to be positive!

        Those look great. I love muffins made with whole wheat flour. I like things dense and chewy though!

        • At 2010.02.04 20:03, Joanne said:

          Dawn: i’m with you. LOOOVE berries and muffins. I made these smaller therefore less guilt.

          Kat: So right. Yay berries and their antioxidants!

          Kilax: I’m trying to be positive as well. But if I fall one more time on my “snowboarding butt side”, I won’t be happy. I just don’t want to run in my Yak-trax if I don’t have to.
          As for the muffins, not too dense but could be chewy if baked too long.

          • At 2010.02.05 07:43, Jeena said:

            Hi Joanne,

            Lovely muffins they look so tasty, I adore the way fresh berries turn almost jam like when baked in muffins yum!

            Your photography is getting better and better every time I visit, well done and good for you! 🙂

            • At 2010.02.05 11:30, Lauryn said:

              Sounds like you are doing an amazing job with your training! I hope it doesnt snow too hard during your 10K! Those muffins look amazing!! I want one right now!!

              • At 2010.02.05 18:09, Joanne said:

                Jeena: Thanks!

                Lauryn: I hope it doesn’t snow too hard either. Thanks for the muffin comment. 🙂 Wish I could send you one but Ted’s eating them too darned fast.

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