blueberry & raspberry mini megs

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September, and the coming of Fall, is my favorite time of year. Even though summer is over, the Southern California sun still seems to shine brighter and even the days seem to become warmer. With our late Indian summers comes a new sort of stillness in the air as we excitedly welcome fall delicacies, pumpkins and start to think about Halloween. I love seeing the shelves fill up with spooky treats, costume shops start to open around town and seeing summer’s bright colors traded out for darker wardrobes of black and burgundy. This surely is a beautiful transition that I look forward to each year. All these changes also apply to what we eat! Where summer is about eating light and feeling refreshed the fall welcomes warm, heartier foods. These muffins are the perfect marriage of this transition: they embody the warm and hearty feeling of fall and yet the bright splash of blueberries and raspberries make them light and moist reminiscent of the summer we leave behind. I can say with confidence the best muffins I have ever made. I will surely be making these as a staple in my home the rest of my life. Enjoy!

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What you will need:

2 2/3 sticks salted butter, soft

1 2/3 cups sugar

4 eggs

2 3/4 cups flour

1/2 cup ground almonds

1 1/2 cups fresh blueberries

1 1/2 cups fresh raspberries

large granule sugar to sprinkle on top of each muffin.

Makes 12

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1.Preheat the oven to 325˚

Cream the butter, sugar in a mixer until pale and fluffy

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3.Add the eggs one at a time, mixing well between each

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4.Fold in the flour and ground almonds. Folding is key! Folding is used to combine 2 ingredients of different density and allows the ingredients to combine without loosing the air bubbles making the end result light and fluffy.

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The result

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5.Fill a cupcake pan with muffin tins, you do NOT need to butter the edges.

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6.Fill each with an ice cream scooper of mix.

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7.Once each tin is filled, place the berries on each muffin pushing some in and leaving some on top.

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8.Sprinkle the top of each muffin with thick granules of shimmering sugar. This adds a nice crunch to the muffin.

Bake for about 45 minutes. Each stove is different because some get hotter than others so keep a close eye on the muffins! Poke with a skewer and when it comes out clean they are done!

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