epicureantease

Although some of the weather we’ve had in Northern California over the last few weeks suggests that Spring has already sprung, it’s not officially here until March 20th!! I know this because Spring is one of my absolute favorite seasons! Fall being my second. 🙂 Sadly, many trees have already gone to blossom and an abundance of spring flowers have already shone their delicate faces leaving only the mildly warm weather to look forward to. With the overcast skies, heavy dark clouds and cold winds we’re experiencing today, Mother Nature is making sure these last 7 days of Winter do not go unnoticed!

When I think of Spring, I think of fresh plump and juicy berries! There is something so divine about a clear, sunny weekend morning, windows open, fresh air wafting through, the sweet smell of homemade berry muffins coming from the oven… Heavenly. Just heavenly.

I started making these muffins a few years ago. The recipe is from a muffin cookbook I picked up as an impulse buy at Costco while purchasing my 36-count cupcake caddy. Which I must say is amazing. What I love about this recipe is that it’s so versatile. The actual recipe is for Blueberry Lemon Muffins. I’ve substituted raspberries and blackberries for the blueberries. I’ve left out the lemon. I’ve added the lemon. I bet they’d be delicious with fresh strawberries. Or even apricots or peaches. They’re easy. They can be made to suit your liking and they’re delicious! What more could you want!? 😉

oil or melted butter for greasing (if not using muffin tins)
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt heaping
1/2 cup firmly packed light brown sugar
scant 1 1/2 cups frozen blueberries*
2 large eggs
1 cup milk
6 tbsp sunflower oil or melted, cooled butter
1 tsp vanilla extract
finely grated rind of 1 lemon

*Substitute the berries or fruit of your choice for the blueberries.

Preheat oven to 400F/200C. Grease a 12-cup muffin pan or line with 12 muffin paper liners.

Sift together the flour, baking powder, and salt into large bowl. Stir in the sugar and berries.

Lightly beat the eggs in a large pitcher or bowl, then beat in the milk, oil, vanilla extract and lemon rind. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.

Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown and firm to the touch.

Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

NOTE: these muffins freeze pretty well too! 🙂