#MuffinMonday : Berry Burst Breakfast Muffins
It’s official: I am a Rutgers graduate with a Bachelors in English!
Don’t you think we should celebrate?
I think so.
So let’s celebrate with…you guessed it….MUFFINS!
Because every day is better with a muffin in hand.
Last week I whipped up this light and refreshing Triple Berry Tart, and I managed to have a decent amount of berries left over. Blueberries, strawberries, and raspberries happen to be my absolute favorite fruit combo, so I thought it’d be fun to stuff them into muffins.
And you know what? I WAS RIGHT!
I love being right heehee.
At first I was a tad concerned that my recent kick with whole wheat flour would prove to be my downfall. I just couldn’t help putting it into this recipe since, you know….
secret fiber muffins!
But with the combo of yogurt and buttermilk, these muffins are still uber moist and wonderful, and bursting with fresh berries!
Oh and I threw a crumble on top since, well, why not?
These are a fabulous breakfast option for the summer days, when it’s hot and you just want a quick yet satisfying meal on-the-go. Feel free to swap out for other berries, like blackberries, or go simple with just one type of fruit.
So, to wrap up, these muffins are
Yes. Awesome-sauce is also a word, a word that is still totally appropriate for a recent college graduate.
But now I’m off to see my boyfriend graduate as well!
I’ll be back tomorrow with a delectable coconut lentil curry so stay tuned!
Berry Burst Muffins
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 egg
- 1/4 cup plain yogurt
- 1 cup buttermilk
- 1/3 cup raspberries
- 1/3 cup blueberries
- 1/2 cup sliced strawberries
for the crumble:
- 1/4 cup flour
- 1/4 cup sugar
- 1 tbsp melted butter
- Preheat the oven to 350 degrees and line one 12 cup muffin pan with paper liners. Combine all ingredients for crumble topping in a small bowl until mixture resembles coarse crumbs. In a large bowl, combine both flours, sugar, baking powder and salt.
- In a separate smaller bowl, whisk egg, yogurt, and buttermilk together until well combined.
- Pour wet ingredient mixture over dry ingredient mixture and stir with large wooden spoon until only a few streaks of flour remain, then gently fold in all berries.
- Fill muffin cups 3/4 way full with muffin batter, then top with crumble. Bake at 350 degrees for 16-18 minutes or until toothpick inserted in center comes out with only a few crumbs.
- Let cool in pan for 5-10 minutes before carefully removing to wire rack to cool completely.
Makes 12-14 muffins
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain