Berries are at their peak right now which means they’re going to be extra sweet and juicy. To incorporate some of that fresh berry flavor, I baked up a batch of whole wheat summer berry muffins for a healthy breakfast option for those days when I’m on the go! Not to let anything go to waste, I used my leftover berries to make Triple Berry Mimosas. Sadly.. those can’t be taken on the go like the muffins, but great for a brunch get-together! Be sure to check back on my blog tomorrow to get the recipe for those as well!
(makes 12-15 muffins)
1 cup sugar
1/2 cup unsalted butter, softened
1 tsp vanilla extract
2 tsp baking powder
1/4 tsp salt
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup milk
1/2 cup raspberries, slightly mashed
1/2 cup blackberries, slightly mashed
1/2 cup strawberries, hulled and diced into small pieces
Preheat oven to 375 degrees F and line a muffin tin with paper or foil liners.
In a large bowl, beat butter and sugar together until fluffy. Beat in eggs one at a time, followed by the vanilla extract, baking powder, and salt. Slowly beat in flour and milk until just mixed. Fold in berries until mixed.
Distribute batter among muffin cups (you might have a little extra batter since the recipe makes about 15) and place in the oven. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Place muffin tin on a cooling rack for 5-7 minutes. Remove muffins from tin and place directly on cooling rack to finish cooling another 10 minutes.
Serve right away or make the night before.