• Cook with Love and Kosher Salt

     

blueberry raspberry muffins

Please read my earlier post (daryel’s which choc, mac-nut, coconut, cranberry cookies…3 below) and about the Greenwood Mountain Inn for details on how I met owner’s Daryel and Rob who were kind enough to share this recipe.  My Rob loved these.  Ate one the day we arrived and traveled with one the day we left (we were only there 2 days).  He was in muffin heaven.  Moist, filled with berry goodness and not too sweet – these are perfect for a Sunday brunch.  Sylvie, Andy and Greg loved them too.  Sylvie’s friend Alex sampled too and licked her fingers with great enthusiasm the day she came to play.  Simple and not fussy, this is a great go-to recipe.  In fact Daryel uses this basic recipe for all his muffins – be it berry, banana choc chip, pumpkin or lemon poppy-seed.  Experiment (maybe substitute some whole wheat pastry flour for the all purpose) and have fun!

Oh, these are very easy to make.  Very.

blueberry raspberry muffins (from the Greenwood Mountain Inn in Hebron Maine):

2 1/2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, melted
2 eggs
1 cup milk
lemon zest from about a half lemon
1 cup fresh (or frozen but not thawed) blueberries
1/2 cup fresh raspberries (I smashed mine up – pureed with a fork – to spread the raspberry flavor throughout the batter)

Preheat oven to 375 degrees.

Whisk together flour, sugar, baking powder and salt.  Set aside.

Combine the melted butter, eggs, milk and zest and then mix into the dry mixture by hand (wooden spoon or fork).  Mix until just incorporated and try not to over-mix.

Smash the raspberries if you feel like it.  I like that flavor throughout – or smash half and leave some whole.  Anyway, fold in the berries and bake for about 22-26 minutes.  Just check often – with a toothpick and try not to over-bake.  You want these to be moist and tasty!

Sit back and enjoy-

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