Have you seen my belly lately?? It’s seriously impressive. I suppose that is what happens when you’re a month away from expecting your third baby! A belly this big requires plenty of delicious treats. And these muffins totally fit the bill! These quadruple berry muffins are bursting with all of the sweet flavor and delicious nutrition you’d expect from fresh berries and yogurt.
Yes, you caught that right… QUADRUPLE Berry Muffins! We don’t mess around with plain old blueberry muffins ’round here. Our muffins are exploding with the flavor of four different berries. A sweet and buttery, cinnamon streusel topping adds the perfect finishing touch. It’s a fantastic way to start a beautifully sunny spring morning.
The recipe which follows is slightly tweaked from the one I actually baked. In my original recipe, I incorporated fresh strawberries into the batter, along with the blueberries, blackberries, and raspberries. What I quickly discovered is that fresh strawberries get kind of wet and mushy when baked. In my book, that was a less than ideal texture. So, I traded in the fresh strawberries for some creamy strawberry-flavored yogurt. Now the only thing missing from these muffins is a bit of cranberry! Maybe next time we’ll go for quintuple berry muffins!!
Quadruple Berry Muffins
- 1 1/2 cups cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Pinch of salt
- 1/2 cup (1 stick) butter, melted and slightly cooled
- 3/4 cup sugar
- 1 egg
- 1 cup strawberry yogurt
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
- 1/2 cup raspberries, coarse chopped
- 1/2 cup blackberries, coarse chopped
For the Streusel
- 1/2 cup flour
- 1/4 cup sugar
- 1/8 teaspoon baking powder
- 1/2 teaspoon cinnamon
- pinch of salt
- 4 Tablespoons butter, melted and slightly cooled
Preheat oven to 375 degrees. Prepare muffin tins with liners. Combine flour, baking soda, baking powder and salt in a large bowl. In a separate bowl, whisk together the melted butter, sugar, egg, yogurt and vanilla. Pour the wet mixture into the dry mixture and stir, just until combined. Do not overmix. Fold in the fresh berries. Fill each muffin liner with a generous 1/4 cup of the batter.
For the streusel, stir together the flour, sugar, cinnamon, baking powder, and salt. Pour the melted butter over the dry ingredients. Stir until evenly moistened. Use your fingers to press the mixture together into large clumps. Break the large clumps into smaller crumbles over the muffin batter. Gently press the crumbles into the batter.
Bake for about 25 minutes.
Makes 12-15 Muffins
** Adapted from Alton Brown’s Blueberry Muffins