It has rained on Saturdays lately. More rains means more staying at home on the weekends. What we like to do when it’s wet and gloomy outside is to bake, eat and movie marathon – ”klute’, Lake City, The Prestige, and Margin Call. Surprisingly, all four are interesting and worth watching, not disappointing on a gloomy day.
Last Saturday morning, I tweaked a recipe from a well-known cook website and made six jumbo sized tri-berry muffins and the results are AMAZING! These are THE best berry muffins to me. Here are why:
First, muffins are simply better when they are jumbo sized.
Second, use three or more kinds of berries, because it gives you much better looking, interesting and of course tasty muffins. Think of each kind of berry as a little color bomb explode inside the muffins, and then you get this beautiful color mix-blue, purple, red and magenta. It’s like someone accidentally spill the artist’s color plate.
Third, cook half of the berries with sugar and reduce the mixture to the consistency of jam, then stir the berry jam into the muffin tin at the very end, it gives you a robust berry flavor and an attractive muffin top.
Tri-berry Muffins Recipe
makes 6 jumbo sized muffin
- 2 cups fresh/frozen mixed berries (blueberry, raspberry, blackberry, strawberry)
- 1 1/8 cups sugar, plus 1 teaspoon
- 2 1/2 cups unbleached all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs, room temperature
- 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
- 1/4 cup grape seed oil
- 1 cup buttermilk, room temperature
- 1 1/2 teaspoons vanilla extract
Note ahead: if using frozen berries, do not thaw them, otherwise they will tint the muffin purple.
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin or jumbo muffin tin with nonstick cooking spray, or simply line with paper cups. Bring 1 cup berries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
- Rinse remaining cup berries under cold water and dry well. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Toss dried berries in flour mixture. Then, using rubber spatula, fold egg mixture into blueberries and flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix!)
- Use a large ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry jam into center of each mound of batter. Using chopstick or skewer, gently swirl berry jam filling into batter using a figure-eight motion.
- Bake until muffin tops are golden and just firm, 17 to 19 minutes or standard muffin, 24-25 minutes for jumbo muffins, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Have fun baking these Jumbo Tri-berry muffins!