A favorite after school snack around our house is muffins. I LOVE muffins! I think they are just fun to eat and my kids love them for breakfast, in their lunches, or as a snack throughout the day when they are hungry. Many of the muffins I make I try and sneak in a little added nutrients like wheat flour, oatmeal, or some cooked quinoa. It helps me feel a little less guilty about feeding them to my kids as a snack. Another great tip is to bake and then freeze these muffins so the kids can pull them out of a ziploc bag as needed too. They freeze and warm up great for a later snack.
Last week blueberries and blackberries were on sale in nearly every state. This is berry season, so keep an eye on the weekly deals to stock up your freezer/fridge with the berries your family loves to snack on. I adapted my favorite blueberry muffin recipe from Americas Test Kitchen and made it so these muffins called for two of my favorite berries..blueberries and blackberries. You could substitute raspberries too if you had those. Any combo would be great! The best thing about these muffins, besides all of the pockets of fruit (look at that picture–the berries are almost bursting out of these muffins there are so many!), is the moist, soft texture. These muffins are ‘berry’ good 😉 Below I am also sharing a few of my other favorite muffin recipes to give you some more snack options.
- 2 cups blueberries
- 1 1/8 cup sugar plus 1 Tbls. for berry mixture & extra for topping
- 2 1/3 cup flour (can use 1/2 white and 1/2 wheat flour)
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 2 eggs
- 4 Tbls. butter
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 3/4 cup milk
- 1 1/2 tsp. vanilla extract
- Place 1/2 cup blueberries, 1/2 cup blackberries and 1 Tbls. sugar in a sauce pan and simmer until berries thicken and the sauce evaporates, about 6 minutes. Let cool. Once the sauce is cool (about 10-15 minutes) add the remaining berries and stir. While the berries were cooling, make the muffin batter.
- For the batter, whisk together in a mixing bowl the butter, vegetable oil, sour cream, sugar and milk and stir until combined. Add the eggs, vanilla, salt, baking powder and salt and whisk until incorporated, trying not to over mix. Fold in the berry mixture and stir gently just until the berries are mixed throughout the muffins.
- Pour 1/4-1/3 cup of the batter into greased muffin tins. Bake 425 for 17-19 minutes. When the muffins are done, remove them from the oven, brush with some butter and sprinkle on some sugar. Serve warm or cold with more butter or jam.