Though I posted a recipe for cherry oat bread only a week or so ago, I decided to post my four-berry wheat muffin recipe today in case you wanted to do some healthy baking during the blizzard that’s coming our way!
Featuring strawberries, blackberries, raspberries, and blueberries, it’s based on a recipe that I found on Yummly. For the most part, my modifications were done out of necessity; I didn’t have enough strawberries to mix into the batter, so I used all four types of blueberries instead. It tasted delicious, so I highly recommend the method outlined below. And, as a bonus, your muffins will come out a stormy shade of blue—the perfect color for a blustery winter day.
~About 1.5 cups pureed strawberries, blackberries, raspberries, and blueberries
~2 cups whole wheat flour
~1/3 cup sugar
~1 tsp baking soda
~1/2 tsp salt
~1 tsp vanilla extract
~2 tbsp unsalted butter
~1 large egg
~As much fruit as you want to mix whole into your muffins
~Preheat oven to 325 degrees.
~Combine flour, sugar, baking soda, and salt in a large bowl.
~In a medium-sized bowl, mix the egg, butter, and vanilla. In a blender, puree the four berries until you have about 1.5 cups and then stir into the smaller bowl. Though the original recipe says 1.5 cups, Todd and I just estimated when we made these muffins, so I think it’s okay if you use more or less puree than instructed here.
~Add the contents of the medium bowl to the larger bowl and mix well. Then, gently fold in as many berries as you want. We included a ton of raspberries and blueberries, and the fruit gave the muffins a nice, juicy burst of flavor.
~Pour the batter into lined muffin tins and bake for about 25 minutes or until a toothpick comes out clean.