Nature gives to every time and season some beauties of its own -Charles Dickens
The world around us is as pretty as a picture if only we have the time to look and admire.I don’t know about the places which are still covered in snow but the weather in Hyderabad is beautiful. This time of the year the trees and plants are splashed with a riot of colors. And the markets are inundated with a variety of fresh fruits and flowers locally produced and also from across the globe. I always wonder if only we took a little time off our busy schedules to stop and appreciate the bounties which nature offers us,our hearts would be filled with gratitude.
The different varieties of fruits never cease to amaze me. Each one of them has its unique aroma,flavor,color,taste and texture.Berries happen to be one of my favorites because of their vibrant hues,sweet taste and the many ways they can be eaten.Smoothies,jams,preserves,sorbets,ice creams,cakes,pies,crumbles…just put them anywhere and they manage to steal the show both in terms of color and flavor.
I got hold of some fresh blueberries and cranberries and decided to make some delicious muffins with them. I am not fond of cupcakes because of all the extra calories which come from the icing. This recipe of muffins is by far the best I have ever tried. There is a wonderful mix of textures and flavors in every bite.The thin sugar crust on top gives a nice delicate crunch while the rest of the muffin is soft,light and the berries add a burst of beautiful flavors in your mouth.
I think this is the ultimate berry muffin recipe for me. And I am pretty sure you will agree with me when you try it in your kitchens.
Blueberry & Cranberry Muffins
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 large egg
- 1/4 tsp. vanilla essence
- 1/2 tsp. grated lemon rind
- 1/4 cup soft unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tbsp. demerara sugar
- 1/2 cup fresh blueberries
- 1/2 cup fresh sliced cranberries
- a few berries to place on top
- Preheat the oven to 375 º F or 190 º C.
- Sieve together the flour,baking powder and salt.
- In a large mixing bowl beat the butter and sugar for a couple of minutes.
- Add the egg and beat well with a hand mixer.
- Now add the flour mixture ,essence,lemon rind and mix well on low speed.
- Add milk little by little.
- Now fold in the berries which have been lightly dusted with flour so that they do not sink in during baking.
- Lightly grease a muffin tin and line it with paper cups.
- As this recipe is for 6 muffins only, I had six extra spaces. I poured a tablespoon of water in each of the extra slots. This ensures that the muffins remain moist and do not burn.
- Scoop in the batter up to the top in each muffin case.
- Sprinkle some brown sugar on top of each of them.
- Bake for 30 minutes until the top is golden.
A special thanks to my sis in law who presented me with this pretty non stick muffin tray ❤