I lightly adapted this recipe from one for Double Blueberry Muffins by Nobody Girl on Radar to the Scene.
Ingredients
- 8 tablespoons (1 stick) unsalted butter, softened at room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1 1/2 cups fresh or frozen raspberries or blackberries
- 1 1/2 cups fresh or frozen strawberries
- 2 cups flour (or rice flour if making gluten-free muffins)
- 1/2 cup whole, 2 percent fat, or 1 percent fat milk
Directions
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining cups of berries by hand until well mixed. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
