Boo-Razzberry Muffins

 

Walking into my local grocer the other day, a big sign made me smile. SALE! Local Blueberries and Raspberries (Yes, I can actually spell!)  Letting out a squee of delight I picked some up, intent on making some spectacular muffin madness. That was a couple weeks ago – but thank goodness for freezers! I can now bring you the delight of Boo-Razzberry Muffins. I’m actually going to dedicate this recipe to a cutester I’ve been spending a lot of time with – Deanna! (You can hold her responsible for the boo-razzberry name!)

 

To make these yummy muffins you’re gonna need:

A 24 cup muffin pan; 1big bowl, a hand mixer or a stand mixer, a measuring cup, a spatula or stirring spoon, non-stick cooking spray. Oh, and oven mitts! The only burns you should (not) be getting this time of year are from the sun!

Ingredients:

• 1/2 cup white sugar
• 1/4 cup butter or margarine, softened
• 1/2 cup vanilla yogurt
• 1/2 cup heavy cream
• 1 egg (or 1 banana)
• 1 1/2 cups AP flour
• 1 tsp baking soda
• 1/2 cup fresh or frozen razzberries
• 1/2 cup fresh or frozen boo-berries
• finger bowl of sugar

 

Method to the Magic:

1. Heat your oven to 375F.
2. In a larger bowl, mix your soft butter and your sugar with a mixer on medium speed until it’s light and fluffy.
3. Add in your yogurt and cream, your egg (or heated mushed up banana) and mix on medium speed until it’s all liquified and there are no lumps.
4. Add in your flour and baking soda, and MIX BY HAND with your mixing spoon. Don’t use the mixer for this part, you’ll end up coating your kitchen and yourself and the cat in flour!!
5. At this point you can either divide the mix into two bowls, one for red and one for blue. If it’s all the same to you, then add both berries to the big bowl and fold them in. Folding is not like mixing.. the easiest way to do it is to make as much of a hole in the middle as you can, add the berries, and then gently flip the batter over them from the bottom up. Go slowly, and try not to break apart the berries too much.
6. Spray your non-stick muffin pan with non-stick cooking spray. You can use paper muffin cups, but personally I’ve never seen the point of them.
7. Using an ordinary table spoon, fill the muffin cups to just over a 3/4 full. Try and scrape off any batter that lands outside the cups.
8. Take your bowl of sugar and sprinkle just a touch of sugar over each muffin.
9. Place in the oven for 20-25 minutes, until lightly golden brown and a toothpick in the middle ones comes up clean.
10. Let them sit in the pan for about 5 minutes, then transfer them to your storage container (or your pretty basket if you’re sharing!).

 

Hints and Tricks: 

This video is decent for teaching someone how to fold in an ingredient to a mix.

 

You might want to also add a slight pinch of lemon zest to the top of your muffins just to give it that “wow” factor!