White Very Berry Muffin Recipe

I love baking and I often bake muffin, browny, scone, etc.

So, I planned to bake so many holiday sweets though I’d already made so much baking stuff at the time, plus my audiences are little tired of eating sweet sugary stuff, so I decided to keep my ingredients in the cleverest invention in the world, a freezer.

Fortunately, all the left-overs (that I didn’t use) were frozen fruits (cranberry, blueberry, some’n berry) and a couple of chocolate-chip packages (white, dark, and miniature), so I didn’t have to waste the food at all. Good job, Freezer!

Since New Year, me and my husband had been so busy and so sick! We caught a huge cold!! So I didn’t have ANY desire to bake anything. It was weird, but really, I didn’t want to create any friggin’ thing. But today, the baking creativity was exploded. bomb!

I went to our small neat kitchen and grabbed all the ingredients that maybe I can bake something with… and a light bulb went off in my head.

“I need to make muffins….”

At that time, I started moving to prepare all the ingredient…

Okay, so here is the incredibly easy but the best basic muffin recipe.

(Makes 12)

* 3/4 cup (11/2 sticks) unsalted butter, melted, plus more for pan
* 2 cups all-purpose flour (spooned and leveled), plus more for pan
* 2 large eggs
* 1/2 cup milk (whole milk is better, but any kinds)
* 1/2 teaspoon pre vanilla extract
* 3/4 cup granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt

1. Preheat oven to 375℉ with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping our excess. Set aside.
(*You can use paper-made muffin cups and spray oil, such as Pam. - I used them. ;-p)

2. In a small bowl, whisk together butter, eggs, mild, and vanilla; set aside.
In a large bowl, whisk together dry ingredients; make a well in the center.
Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened.

*******************That’s it. This is the basic muffin dough.*********************
In order to make your fav muffins, here are some mix-in idea.
(Add the ingredients when you finish make the basic muffin dough.)

*CORN
In step 2, reduce flour to 1 cup and add 3/4 cup cornmeal.

*CINNAMON-RAISIN
In step 2, add 1 teaspoon ground cinnamon; replace butter with 3/4 cu vegetable oil, plus 3/4 cup raisins.

*CHOCOLATE-CHIPPPP HMMMM
At the end of step 2, fold 11/2 chocolate chips (btw, I love dark choco-chip) into batter.

*LOVELY BLUEBERRY
At the end of step 2, fold 11/2 cups blueberries (fresh or frozen) into batter.

*CHERRY-PECAN
At the end of step 2, fold 3/4 cup shopped pecans and 3/4 cup dried sherries into batter.

********************************************************************************************
This time, I made my original, VERY Berry muffin featuring white chocolate-chips.

At step 2, reduce sugar to 1/2 cup and add 1/2 cup white-chocolate-chips . add 1/2 cup cranberries, and add 1/2 cup frozen blueberries.

(Back to the process)
3. Spoon your fav batter into prepared muffin cups, filling each about two-thirds full; bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes.

THHHAAATT’s it.
It is super easy! and really good. I tell you, it is REALLY good.

When you master the basic muffin batter, you can open your own muffin shop. Wooo it’s exciting!

Your muffin should be great for your breakfast/brunch or afternoon snack with a good cup of coffee.

Oh my…. I can’t wait to eat some for tomorrow’s breakfast….

Until next time! Cheers!!
-Yuki <3

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