Summer is berry season, and they’re yours for the taking, if you know where to look. A recent hike yielded an enormous amount of huckleberries (similar to blueberries, but more tart) that I ate by the handful until I was drowsy. But what to do with the leftovers? Though I had enough for a pie, I wanted something portable that wasn’t full of sugar, so muffins suited the bill. This simple recipe is one I return to over and over. Yogurt keeps the muffins light and delicious while the butter makes them decadent. Use whatever berries you like – a mixture would be amazing – but make sure they’re fresh and don’t skimp!
Makes about 12 muffins. You may want to consider doubling this recipe.
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup berries
1/4 cup melted butter
1/2 cup plain yogurt
1/2 cup milk
1. Preheat oven to 400 degrees.
2. Combine all dry ingredients.
3. Mix in butter, yogurt, milk and eggs. Whisk until just blended but do not overwork the batter.
4. Toss in berries.
5. Pour into greased muffin tin.
6. Bake 20-25 minutes, until golden brown.
Serve warm, with cream cheese or ricotta. If you feel like getting wild, substitute 1/2 cup of corn meal for 1/2 cup of flour.