Two-berry Muffins
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
12
- Ingredients
- ½ cup unsalted butter (at room temperature)
- 1 ¼ cups granulated sugar (plus extra for sprinkling)
- 1 tsp pure vanilla extract
- 2 fresh eggs
- 2 cups unbleached all-purpose flour
- ½ tsp salt
- 2 tsps Baking powder
- ½ cup milk
- 1 ¼ cups fresh Blueberries (rinsed)
- 1 ¼ cups fresh Raspberries (rinsed)
Preparation steps
1.
Preheat oven to 375º F / 190º C. Line standard size muffin tin cups with paper or foil liners.
2.
Using an electric mixer set on medium speed, in a large mixing bowl, cream together butter, sugar and vanilla. Add eggs and mix well to incorporate.
3.
In a separate bowl, combine flour, salt, and baking powder. Slowly add the dry mixture to the butter mixture, alternating adding the milk; mix to combine.
4.
By hand, gently fold in the blueberries. Once incorporated, fold in the raspberries.
5.
Divide the batter evenly among the prepared muffin cups, filling each muffin cup almost to the top. Sprinkle each muffin top with granulated sugar. Bake for 20 to 25, or until golden and cooked through. Cool in pan on a wire rack for ten minutes. Remove from pan and cool further on wire rack. Serve.
