Description
A staple from my days at the Dragonfly Inn on Nova Scotia’s western shores. This Double Berry Muffin recipe became my go-to standard muffin recipe, packed with berries and finished with sugar and spice.
Ingredients
Units
Scale
- 2 cups flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup plain yogurt
- 2 eggs
- 1/4 cup butter, melted
- 1/3 cup blueberries
- 1/3 cup cranberries
- to finish – coarse sugar & nutmeg
Instructions
- Preheat oven to 400° F (205°C). Prep 12- cup muffin tin, greased or lined with paper muffin cups.
- In a large bowl add dry ingredients and whisk to combine, add milk, eggs and butter. Mix lightly (fold 3 or 4 times), with batter still slightly dry, then add fruit and fold lightly. DO NOT OVER MIX (this makes for tough muffins).
- Fill muffin tins/cups three quarters full. Finish with a sprinkling of coarse sugar & nutmeg for a crisp, sweet muffin top.
- Place rack in one notch higher than center in oven. Bake in a preheated 400°F (205°C) oven for up to 20 minutes.
Notes
Modifications: skip the cranberries and double the blueberries and, voila, wicked Blueberry Muffins!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American