Summer Berry Muffins

The summer is packed full of fresh produce here in the Pacific Northwest, and berries are plentiful! In my house it is a crime to let one single berry go to waste. To come up with a no-fool plan to save every last berry, I use this wonderful Summer Berry Muffin recipe.

This recipe is great for taking these mini muffins out for picnics or on some of your summer adventures.

Summer Berry Muffins

Mix these dry ingredients in a bowl:

  • 2 c. of unbleached flour
  • 1 tsp. baking powder
  • 1/2 teaspoon salt
  • 1/2 tsp. cinnamon
  • A pinch of nutmeg or cardamom seed (ground)

In another bowl:

Mix together:

  • 1/2 c. coconut oil (room temp)
  • 1/2 c. honey (can use 1/3 c. sugar if you are worried about your little ones and honey)
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • —-Set aside 1 1/2 c. berries, any you have on hand.

Mix the wet ingredients and add to dry ingredients until thoroughly combined. Very carefully fold in the berries and spoon into paper muffin cups or greased muffin tins.

Cook at 350 for 30 minutes or until a toothpick comes out clean.

Can be stored in an air tight container for a few days.

Enjoy with a picnic or tea party!

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