Here I am with another post for you. :) I'm home this evening, RESTING my ankle yet again. But lucky for you, that means another tasty recipe!
During some of my moments of restlessness this past weekend, I chose not to rest (oops) and baked instead. These muffins were a result of one of those times!
The original recipe that inspired these muffins was from the Cookin' Canuck, a blog I recently discovered. Her recipe is for strawberry yogurt muffins; yet, as evidenced by the title of this post, I made them into strawberry blueberry yogurt muffins. Ironically, I bookmarked this Cookin' Canuck recipe last week when our very own Boston Bruins beat the Vancouver Canucks to win the Stanley Cup. Too funny!
The strawberries I had were fresh, but the blueberries were frozen (I had frozen some fresh ones I bought a couple weeks ago). Oh, and I coated the berries with a little bit of flour before adding them to the batter. That helps prevent them all from sinking to the bottom.
Now, the recipe for you! It differs slightly from the original... In addition to using two kinds of berries, I also made a change of using some white whole wheat flour in place of the all-purpose. I also did not use greek yogurt, but instead I used two different Dannon light n' fit flavors. This recipe was incredibly simple! And the final product was delicious. ;-)
-2 cups white whole wheat flour (I used King Arthur Flour)
-1 cup all-purpose flour
-1 and 1/2 tsp. baking powder
-1 and 1/2 tsp. baking soda
-1 and 1/2 tsp. salt
-1 tsp. cinnamon
-3/4 cup unsalted butter
-1 and 1/3 cups granulated sugar
-1 tsp. vanilla extract
-12 oz. light yogurt (I used half Dannon vanilla & half Dannon strawberry banana flavors)
-1 cup sliced strawberries
-1 cup blueberries
Preheat oven to 350 degrees. In a large bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon.
With an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
Turn the mixer on low speed, and alternate adding the dry ingredients with the yogurt, beginning and ending with the dry ingredients. Do not overmix. Fold in the berries.
Coat a muffin pan with cooking spray or line it with paper liners. Fill each cup 2/3 full with the batter. Bake about 15 - 18 minutes, until the muffins are slightly golden brown and a toothpick comes out clean. Cool in the pan for a few minutes before removing to a cooling rack to cool completely.
Is there anything better than a delicious, homemade muffin bursting with sweet, juicy berries?!
This recipe made 12 muffins and eight mini loaves for me. That's a lot! I would estimate that each mini loaf is about two muffins worth.
How berry good do these look? ;-)