Stumble It!
It is coming up on the end of berry season in Skagit Valley ... well it is suppose to be the end but tell that to the blackberry bushes we have down the street! We had a very late winter or a very short spring depending on how you look at it, so all our fruits and veggies are later then normal this year. Which could be good or bad depending on how you look at it. Bad since we didn't have that much corn on the cob for summer BBQ's but good cuz we now have tons of veggies and fruit we wouldn't normally have this late in the year.
School is finally in session (Yea!!! for all us Moms) and while I was waiting the first day for my daughters bus I had noticed all the blackberries left on the bushes and more just turning so on the second day I went back armed with a tub to pick while waiting. It brought back such wonderful memories of going to my Aunt & Uncles farm each summer to pick tubs and tubs of blackberries to makee jam. As I picked my berries and saw all the ripe, juicy ones way out of reach I had a thought of makeing jam but working full time and not being a tall person, that thought went away very fast. Maybe next year for the jam but for now I am happy to makee muffins and so is everyone else.
I have it down to a science with these muffins, so while diner is cooking or hubby is grilling, I mix up a batch and put them in the oven to bake while I eat. They are dense but delicate and everyone seems to enjoy them, even my Mom's friends who she is trading my muffins for fresh caught salmon ... hummm I seem to be missing out on that one *LOL* I even baked 2 dozen muffin tops last week for my daughter's class, to which I was promptly asked to be party mom in charge of the years events (which I love doing anyway) So if you happen to have a late berry season or have some leftover int he freezer, whip up a batch of these fabulous treats. Your friends and family will thank you and beg for more ... maybe even trade you fresh salmon for some :) ENJOY!
Jumbo Triple Lemon Berry Muffins
2 c all pupose flour
1 c sugar
2 t. baking powder
1/2 t. salt
1/2 c milk
1 6oz container lemon yogurt
1/2 c butter, melted and cooled
1 egg, slightly beaten
1 t. vanilla
1 t. nutmeg
1 c ea blackberries, blueberries & raspberries, if frozen do not thaw (reserve 1/4 c of each)
Preheat oven to 400 degrees. Line 12 jumbo muffin tins with jumbo paper muffin cups.
In large bowl combine flour, sugar, baking powder, nutmeg and salt, set aside. In another bowl combine milk, butter, egg & vanilla until blended. Make a well in the center of the dry mixture and add milk mixture and stir just to combine. Gently fold in 3/4 c of each berry. Spoon batter into lined muffin tins, fill evenly between 12 muffin cups and top with remining berries. Sprinkle with Turbinado Sugar (course raw sugar) Bake 20 - 25 minutes or until toothpick comes out clean.
Remove muffins to wire rack and cool 10 minutes before removing from pans. Finish cooling on rack. Serve warm of wrap and freeze (if there are any left) Makes 12 giant muffins
Optional topings: Top with melted white chocolate or can use a streusal topping of:
1 tbsp. soft butter
1/2 tsp. cinnamon
14 c. chopped nuts or coconut (optional)
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