Today's recipe contains the secret for what to do with berries that have gotten just a little too ripe. You know the ones I'm talking about. These are the berries that no one wants to eat 'cause, although they're still good, they're just too squishy, and if you attempt to bake with them, they only turn your batter blue or red and get mushy when you ever-so-gently stir them in. While I'm sure we're not the first ones to ever do this, we think we came up with a pretty good idea and are happy to be sharing it here with you. Of course, this recipe will work perfectly with fresh, ripe berries, too!
Want to know the secret? Keep reading. :)
Easy Peasy Berry-filled Almond Muffins for a Crowd
makes 24 delicious muffins
4 c. whole wheat pastry flour
2/3 c. sugar (we recommend organic cane sugar or Rapadura)
4 t. aluminum free baking powder
1 t. baking soda
2 t. sea salt
1.5 c. cultured buttermilk
1 c. butter or coconut oil, melted over low heat
1 T. real vanilla extract
1 T. real almond extract
2 - 3 c. berries (we used raspberries & blueberries)
Preheat oven to 400F and either line muffin tin with paper baking cups or lightly grease pan using coconut oil. Measure dry ingredients into a large bowl and stir together with a whisk; set aside. Using a whisk, lightly beat eggs in a medium bowl; stir in buttermilk, extracts, and then slowly whisk in melted butter/coconut oil until blended. Add wet mixture to dry ingredients stirring only until just blended (don't over mix your muffins!).
Evenly scoop batter into muffin cups (about 1/3 full each); sprinkle berries on top of batter.
Cover berries with remaining batter.
Lightly sprinkle a pinch of organic sugar on top of each muffin if desired.
Bake until lightly golden brown, 15 - 20 minutes (ours took 16 minutes); check with a toothpick to be sure they're done.
Cool slightly then remove from pan to cool on a wire rack.
Visit our Muffin Monday page for more deliciously healthy muffin inspiration!
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