Thursday, February 20, 2014

Bursting Berry Muffins!

Bursting with Blueberries and Blackberries
For those of you who know me, you know I'm not much of a baker. Plus, I'm not that great at it. I thoroughly enjoy eating desserts and sweet treats but as far as making them, not so much. I prefer cooking over baking because baking is such an exact science...if you don't follow the recipe to a tee it won't turn out. As for cooking, you can add a little of this, a little of that, or tweak it to your liking and chances are it will turn out decent. Actually just this past weekend my friend Nicole and I were talking about this exact subject, baking vs. cooking. She prefers baking because it is an exact science. She further explained that she is less likely to screw up the recipe if she has to follow it precisely. I thought that was interesting way of looking at it. I wish I was a good baker. No wait, I take that back. If I was good, I'd be making desserts all the time and THAT would not be good for my scale! Today the boys had a full day snowboarding lessons at Holiday Valley so it was tranquil having the whole day to myself. I went to the Ellicottville Library (love that place) and read by the fire, went to lunch in town at Katy's Cafe, and then went home and baked muffins! I have to confess, I am a sucker for cute cooking accouterments! I found these adorable Parchemin Muffin Cups at Walmart for $2.00 (hey, the Springville Walmart is cool, don't poke fun!). I couldn't resist buying them so I just had to make muffins! So that was what I did today! The blueberries and blackberries looked amazing especially for not being in season. My muffins, turned out spectacular! Aren't the Parchemin cups cute? And they sure make the muffins look pretty! It's like my muffins are wearing a pretty black dress...look'n all fancy! Actually the muffins not only look good but also taste scrumptious, if I do say so myself! They are bursting with berry flavor and what really makes this moist and airy muffin to die the icing on top! Heavenly I tell you! Have it for breakfast or have it for dessert, heck have it for dinner and you'll be beyond satisfied! Salute to finding the cutest outfit for my Bursting Blueberry and Blackberry Muffins!
Gently stir the berries in the batter 
Fresh out of the oven!
 Breakfast, so good with a cup of coffee
Topping it off with icing...yum!
Berry Muffins (click to print recipe)

serves 12

Prep and cook time total: 40 minutes


  • 2 1/2 cups of flour
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/4 cup or 4 tb unalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 t vanilla
  • 1 cup sour cream or greek yogurt 
  • 1 cup blueberries
  • 1/2 cup blackberries
For Icing: (optional)
  • 1/4 cup confectionary sugar
  • 1 tb water
Preheat oven to 375 degrees. In a bowl mix flour, baking powder, baking soda, and salt. In another bowl mix eggs, butter and vanilla until well mixed and fluffy. Add sour cream to egg mixture and mix well. Now combine dry ingredients with egg mixture and stir well. It will be firm. When well mixed add berries and gently stir. Using muffin cups scoop batter equally into cups. Bake for 20-25 minutes or until a toothpick come out clean when inserted. Let cool on a rack for at least 10 minutes before eating.
For icing mix confectionary sugar and water until well mixed. When muffins are cool drizzle on top.

Food Impressions:

Everyone thought these were absolutely delicious. They were dense yet moist and airy. The icing added a subtle sweet taste. Good for breakfast or a dessert. Pop them in the microwave for 30 seconds for a warm treat!
My boys shredded the hills at Holiday Valley today!
Here's the cute Parchemin Cups


  1. Your muffins look so sexy all dressed up for a sweet affair :)

    1. Thank you Gypsy@Heart! They looked so sexy I devoured 2 of them!