DOUBLE BERRY MUFFINS

I love muffins. Who doesn't, right? And even better are muffins that are packed to the max with fresh berries. And even better than that are these double berry muffins that can easily be made vegan. Let's get to baking!

My go-to muffins have been my blueberry overload muffin, and it's been a favorite around here.

I wanted to lower the unhealthy parts of my original recipe without sacrificing flavor and adding a little more color and a little more tartness. And what resulted is this super tender and delicately sweet, double berry muffin. I reduced the sugar and butter without sacrificing flavor and relied the berries to give us most of the sweetness and tenderness.

MAKE IT VEGAN:

This muffin recipe can be easily adapted to make it vegan. Simply swap out the eggs for 2 Flax eggs (2 tablespoons of flax meal + 6 tablespoons of water) and the milk for non-dairy milk (almond milk works great for baked goods).

Ingredients

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• 5 tablespoons butter, softened

• 2 eggs

• 1 ¼ cup cane sugar

• 1 teaspoon vanilla

• ½ cup 2% or whole milk

• 2 cups all purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

• 2 ½ cups fresh berries (any combination will work but my favorite is raspberry with blueberries)

Instructions

1. Preheat oven to 375F.

2. In a large bowl, combine butter, eggs, sugar and mix until creamy using a beater or fork.

3. Next, add milk and vanilla. Mix.

4. Add dry ingredients. Mix to combine.

5. Add in fresh berries. Fold gently to incorporate.

6. Fill muffin cups almost all the way to the top. 

7. Sprinkle tops with cane sugar. (This will help make a crispy top.)

8. Bake for 30 minutes or until tops are hardened and toothpick comes out mostly clean. 

9. Enjoy! Best fresh but will keep on counter for a couple days.