Quick and healthy berry muffins that are soft and airy – perfect as on-the-go breakfast or snack. Kid-friendly too.
It took me almost 3 years (yes, you read that right) to figure out the perfect muffin recipe. I searched and tried and searched and re-tried recipe after recipe from friends, family and as I call it ‘’uncle’’ Google. Nothing seemed to work, but I was determined to ‘get it right’ – until one day it clicked. You may think ‘’ Well, darling what’s the big deal, really? It’s just a muffin!’’.
Although I did not discover hot water as they say, still in my rather lengthy effort to make the perfect muffin recipe, a self-recognition was much needed (thank goodness I have a blog, right). Over time, I’ve learned that no matter what goals we set (‘small’ or ‘big’ in the eyes of others), we always need to take a moment and acknowledge the accomplishment. That’s how we influence the subconscious mind and teach ourselves that with vision and persistence anything is possible. Every little muffin counts, you know! ( psst, I’ve written an article on my best tips for stress-free goal setting).
MUFFIN TRICKS & TIPS
A (really simple) muffin secret that has taken me quite a while to master: Divide wet from dry ingredients. You can mix wet or dry as much as you want before mixing them together. After you mix both wet and dry, keep whisking to a minimum (even if there are lumps in the batter).
My number one rule for making fluffy muffins is: Place your muffin pan (this one looks really good + its nonstick surface) on the lowest possible oven grid for the 10 minutes of baking. Then return the muffins (and grid) in the middle and bake until toothpick comes out clean.
A word on sweetness: we really enjoy how the sour-y taste of berries ‘’pops up’’ in these muffins, but if you want more sweet than sour, be sure to increase sugar to ½ cups per se.
Sometimes, I have all ingredients on hand in the pantry. Other times, I forget to include them in our weekly shopping planner (gosh, this one looks so cute and fresh), so improvisation comes in handy. Substitutions I’ve made so far:
Milk -> plant milk (soy milk or spelt milk) or 1/3 cup plain Greek yogurt + 2/3 cups water (combined).
Flour -> 1 cup whole wheat flour + 1 cup spelt flour (if you wonder what spelt is – it’s an ancient, wonderfully tasting grain, typically used in breads & bakes across Europe. For more -> good old Wikipedia)
Frozen Berry mix -> frozen blackberries only
Children learn best by watching + creating (or so I think). They need freedom to explore, test and taste afterwards. When I engage my 2 year old in the cooking process (helping me pour the milk or whisk wet / dry ingredients), he’s more engaged and eager (impatient even) to eat what we’ve just made (kid’s pretend cooking sets are the cutest).
Healthy Wild Berry Muffins
- 2 cups whole wheat flour
- 1/3 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup frozen wild berries (blueberries, cranberries, blackberries, raspberries, ect.) , heaping
- 1 large egg
- ¼ cup melted coconut oil
- 1 cup almond milk
- In a large mixing bowl (I use these ones from IKEA) combine all wet ingredients and mix well.
- In another mixing bowl combine dry ingredients, mix and make a well in the center.
- Pour wet ingredients into the well and stir until just combined. Dough may even be lumpy, do not be tempted to combine further (as I did many times before).
- Distribute batter evenly in muffin pan cups (I use a spoon or ice cream scoop).
- Place muffin pan on the bottom oven grid and bake in preheated oven for 10 minutes on 200C/400F.
- Then move muffins (and grid) to the middle of the oven and let cook until golden (around 15 minutes in my oven). Or alternatively remove once tooth pick comes out clean.