Very Berry Muffins – a delicious recipe with butter, flour, sugar, cinnamon, baking powder, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 375u00b0. Grease a 12-cup muffin tin and line it with paper or foil muffin cups if you like. Mix together the dry ingredients. Beat together the egg, milk, and melted butter in another bowl. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist. Stir in the fresh or frozen berries (without defrosting). Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. Put a teaspoon of jam on top of each muffin and blend into the batter with a toothpick. Bake for 20 minutes.
2
*This recipe is a combination of two: Muffins, Infinite Ways by Mark Bittman and the jam idea which is thanks to America's Test Kitchen.
433
kcal
Calories
12
g
Fat
74
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tablespoons melted butter, 2 cups flour, 1/2 cup sugar, 1 teaspoon cinnamon, and more.
Yes, Very Berry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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