Triple Berry Muffins

Ah, muffins. To me, muffins are the perfect coffee shop food. They make an awesome snack alongside a cup of coffee or you can grab one off your counter for a quick breakfast, on the go. What's funny about this particular muffin recipe is the batter is almost better than the baked muffins. Don't get me wrong, the muffins are awesome… but I may (or may not) have licked the mixing bowl clean after popping these in the oven.You can use any kind of berries you prefer. I used three different kinds, but all of one kind would be great too. And if you make these when it seems like nothing is in season feel free to use frozen, thawed berries. They will work like a charm. 🙂Triple Berry Muffins, makes 18 standard size. (Slightly) Adapted from this book. 

1/2 cup softened butter
1 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons greek yogurt
2 cups mixed, fresh berries (I used blueberries, raspberries and blackberries)

First whisk together the flour, baking powder and salt in a small bowl. Rinse the berries and place in a fine mesh strainer. Sprinkle a couple spoonfuls of the flour mixture over the berries and shake the strainer so all the berries get coated by the flour. Pour any excess flour back into the original bowl. This will help your berries not sink to the bottom of your muffins.Cream together the softened butter and sugar. Stir in the eggs, one at a time along with the vanilla extract. Now stir in the flour mixture, one cup at a time until the batter becomes thick and hard to stir. Then stir in the milk and yogurt. And last fold the berries into the batter.

Spoon the batter into prepared baking cups, filling each 2/3 full. Bake at 375°f for 25-28 minutes, until the edges begin to brown. I like to sprinkle just a little more sugar on the tops before baking. Nothing wrong with just a little more sugar, right?Happy breakfasting! xo. Emma