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 Berry Burst Breakfast 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!