Articles & Recipes

Berry Best Muffins

September 14, 2018

Delicious and easy to make (get the kids to help). Perfect for snacks, lunches, and breakfast on the go!

Ingredients Makes 12 medium muffins

TOPPING
1⁄2 cup golden brown sugar, firmly packed 125 mL
1⁄3 cup flour 75 mL
11⁄2 tsp grated lemon zest 7 mL
1⁄2 cup pecans or walnuts, toasted & chopped 125 mL
2 tbsp butter, softened 30 mL
MUFFINS
11⁄2 cups flour 375 mL
3⁄4 cup sugar 175 mL
2 tsp baking powder 10 mL
11⁄2 tsp grated lemon zest 7 mL
1 tsp cinnamon 5 mL
1⁄4 tsp salt 1 mL
1⁄2 cup milk 125 mL
1⁄2 cup butter, melted & cooled 125 mL
1 large egg, beaten 1
berries (a mixture of blackberries, blueberries & raspberries)

Instructions

Prep
  • Preheat oven to 350°F (180°C)
  1. Topping: In a medium bowl, mix together brown sugar, flour and lemon zest. Stir in nuts and butter. Mixture should be crumbly.
  2. Muffins: In a large bowl, combine flour, sugar, baking powder, lemon zest, cinnamon and salt.
  3. Make a well in the center and add milk, butter and egg. Mix until smooth. Carefully fold in berries.
  4. Place paper liners in muffin cups and fill each full. Top each muffin with 1 Tbsp. (15 mL) of topping mixture.
  5. Bake on middle rack for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Place on a rack and cool 5 minutes.
  6. Remove muffins from tins and serve warm.

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