Berry Muffins for the Weekend

Mar 18, 2016

Hello, Friday! Thank you for coming so quickly, I was really impatient for this weekend to come. For the following two days I will be off to a Yoga Retreat, for some much needed time to unplug, relax and just breathe. It’s my first time away from my daughter, so suffice it to say, I’m anxious, but also quite excited; so anxious in fact, that I’ve spent all morning baking.

I decided to make a bunch of mixed berry muffins, mainly because I had some leftover blueberries and raspberries from a couple of evenings before when I made mini pavlovas filled with lemon curd and berries for a lovely event. These muffins are easy to make and since they’re not very sweet, which I think is nice, you can pair them with some nice home-made jam or jelly. They make for a very nice breakfast or a sweet afternoon treat, which is how my daughter will probably have them later on today. I’ve made mine gluten-free because I had some really nice flour on my hand, but you can go ahead and use whatever kind of flour you want.

Mixed Berry Muffins

Makes about 14 large muffins or 20 mini muffins

200g/1 cup granulated sugar

200g/1 cup full-fat yogurt

2 large eggs

1 cup coconut oil

2/3 cup almond milk (or regular full-fat milk)

1 tsp pure vanilla extract

300g/2½ cups Gluten-free flour

1 tsp baking powder

1 tsp Xantham gum (only if using Gluten-free flour)

1 tsp salt

200g/2 cups mixed berries (blueberries, raspberries, etc)

Preheat oven to 180C/350F. Line muffin tray(s) with baking cups or grease with coconut oil. In the bowl of your freestand mixer or with the aid of a handheld mixer, in a large bowl, whisk together the sugar, yoghurt, eggs, coconut oil, milk and almond extract until well combined. In a separate bowl, mix the flour with the baking powder and the Xantham gum, if using. Fold the flour mix into the wet ingredients and with the aid of a spatula, mix just until combined. Fold in the berries, then scoop with a spoon into the muffin cups. Pop in the oven for about 25-30 minutes, until a toothpick inserted comes out clean. Allow to cool to room temperature and enjoy!

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