After a few months of teasingly hot-and-cold weather here in Toronto, the sun is finally shining and the Ontario-grown berries are plentiful. At the grocery store this week, I couldn’t resist the draw of the succulently, sweet and slightly mushy Ontario strawberries…which is why I decided to muck around with “Blythe Danner’s Blueberry Muffins” recipe from Gwyneth Paltrow’s new cookbook. The recipe yielded 12 on-the-small-side muffins (probably because I messed with the sugar & didn’t cool the butter long enough), gushing with berry goodness. You could say I overdid it a bit.
These muffins are the perfect breakfast – not too sugary, tons of berries (and antioxidants, no less!), and filling. They’ll run you just over 200 calories each. Want to be healthier? Try the vegan version.
Summer Berry Breakfast Muffins
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 eggs
- 1/2 cup whole milk (I used skim. Don’t skimp like I did!)
- 2 cups unbleached all-purpose flour
- 3/4 cup plus 1 tsp sugar, divided (I used granulated sugar substitute)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups fresh blueberries (try adding in fresh, hulled & chopped strawberries)
- Pre-heat oven to 375°F
- Line a 12-cup muffin pan with paper liners
- Whisk butter, eggs and milk in a small bowl
- Combine flour, 3/4 cup sugar, baking powder & salt in another (larger) bowl. Whisk!
- Stir wet ingredients into dry ingredients; fold in berries
- Divide batter evenly among muffin cups – try using an ice cream scoop
- Sprinkle batter with remaining sugar (or be naughty and add more. Don’t be afraid.)
- Bake until muffins are golden brown and a knife or toothpick comes out clean. They should be in the oven about 25 to 30 minutes.
These tasty treats taste best warm. Eat now. Don’t share.