Edmonds Healthy Eating: A muffin for that bonanza of berries

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blueberry muffinAs you have probably noticed, everything in our gardens and the farmers’ markets are coming in early. We are in the midst of a berry bonanza in our garden with strawberries just ending and raspberries and blueberries going strong. I’m happy to say that even with the heat and lack of rain we are having a berry banner year. There are already lots in the freezer for smoothies!

Berries are so good for you. I feel I am eating nature’s candy when I eat berries. It’s a healthy snack that is worth paying for–splurge for organic because berries are on the “dirty dozen” list.

I think it’s great to have a good muffin in your baking back pocket–especially during berry season. These are easy to make and freeze well for a quick breakfast. Feel free to use any berry that you want. In the winter these are lovely with cranberries. You can use fresh or frozen berries as well.

Berry Bonanza Muffin

1 cup fresh or frozen blueberries or raspberries
1 cup all purpose flour
1 cup whole wheat pastry flour
3 tsp. baking powder
3/4 tsp. salt
1/2 cup brown sugar
1/2 tsp. cinnamon
2 eggs
4 TBS. melted butter
cup milk (buttermilk, thinned yogurt, kefir)
1 tsp. grated lemon or orange zest

Preheat oven to 400 degrees. In a mixing bowl, combine flour, baking powder, salt, sugar and cinnamon. In another bowl, combine eggs, butter, and milk. Stir the wet ingredients into the dry and mix with a spoon just until moistened. DO NOT overmix. GENTLY stir in the lemon/orange zest and berries. Spoon the mixture into paper-lined or greased and floured muffin tins. Fill about 3/4 full. Bake at 400 degrees for 20-25 minutes until springy and golden. Cool the muffins slightly before serving. Makes about 1 dozen muffins.

Deborah Binder Formal Portrait— By Deborah Binder

Deborah Binder lives in Edmonds with her family. She is “dancing with N.E.D.” (no evidence of disease) after being diagnosed with Ovarian Cancer in 2009. She is a foodie who loves to cook from scratch and share here experiments with her family. She attended culinary school on the East Coast and currently chef assists at PCC Cooks and NuCulinary Cooking School. Her current interest in food is learning to eat for health and wellness, while at the same time enjoying the pleasures of the table. As Julia Child once said, “Everything in moderation including butter.” Deborah can be contacted at jaideborah@yahoo.com.

2 COMMENTS

  1. Correction to the recipe: Unfortunately the amount of milk was left off this recipe. Please add 2/3 cup of milk (thinned yogurt, kefir, buttermilk, etc.)

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