As many of you know, I enjoy baking from scratch. It relieves stress, forces me to tidy up my kitchen, and delivers a wonderful reward. I like having muffins on hand since they’re a perfect snack if you’re on-the-go. I actually prefer using frozen over fresh berries because they mix into the batter better and give you a beautiful marble effect. And with this recipe, you can actually taste the berries! If you wanted a little more heft to them, consider adding 1/2 cup of ground flaxseeds for more fat. And as always, use whole fat ingredients! It’ll help keep you fuller longer.
2 1/4 cups all-purpose unbleached flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter or coconut oil, room temperature
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup whole fat, plain yogurt
1 1/2 cups frozen mixed berries
1. In a medium sized bowl, whisk flour, baking powder, baking soda, and salt together. Set aside. Preheat your oven to 375F. Line muffin tin with paper muffin cups.
2. In a larger bowl, cream fat and sugar together with a whisk or handheld mixer until fluffy and light. Beat in the eggs one at a time. Mix in vanilla, cinnamon, and yogurt.
3. While mixing with a spatula, pour in dry ingredients a little at a time. Mix until smooth. Batter will be thick. Fold in the berries.
4. Using a heaping 1/4 cup of batter, fill each lined muffin tin. Bake for 18-24 minutes, until slightly golden. Muffins should be firm but spring back when you press the top. Remove from oven then cool in pan for about 5 minutes before you finish cooling them on a wire rack.