This cooking from scratch thing almost came to bite me in the butt this morning. It was 7:30 AM and I had four hungry people that needed to leave the house for three (yup, THREE) soccer games. The pantry was empty and we were in no position to eat greasy eggs for breakfast. Limited time, a collection of past-its-prime fruit, and no desire to create a huge mess resulted in the creation of these mixed berry muffins. I’m typically one to follow a recipe exactly. Not today! I winged it and it was good!
These muffins are a variation of the sweet blueberry muffins that I posted earlier this month. Although these muffins have a higher sugar, salt, and fruit content. The strawberries are difficult to see in these pictures but they are not hard to taste! They create pretty little red pockets of sweetness within the muffins that offsets the tart blueberries. Served warm with a generous slab of butter, these hit the spot!
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2/3 cup sugar
- 1/ 1/2 cup flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup fresh blueberries
- 2/3 cup fresh strawberries, sliced into tiny pieces
- 2-3 Tablespoons of granulated sugar, for sprinkling on top
- Preheat the oven to 400 degrees
- Grease a 12 count nonstick muffin tin.
- Combine the egg, milk, oil and sugar in a large mixing bowl.
- Next add flour, baking powder and salt. Stir to combine well.
- Mix in the fresh fruit and pour batter into muffin tins.
- Sprinkle the tops with granulated sugar
- Bake for 20 minutes or until the tops are golden brown