High Altitude Mixed Berry Muffins
These Mixed Berry Muffins are a new family favorite. A play on the traditional blueberry muffin, these are studded with blueberries, raspberries, and blackberries and topped with a lemon infused sugar for a crunchy top. SOOO good!
I don’t think there is a day that goes by that I’m not in my kitchen cooking from scratch. I don’t say that to sound snobby or all mighty but more because the amount time I spend in my kitchen even surprises me. I’m a food blogger and a private chef so of course I spend a lot of time the kitchen. Even when I’m not working, I’m still cooking. I just really, really love it.
After a long few days of catering or if I’ve had a particularly busy week doing blog stuff I might take a day off or two from making dinner but it’s rare that I’m not in the kitchen at all. I guess it shows that I picked the right profession because cooking never really feels like work! Plus, cooking for clients and cooking for myself are two totally different vibes. So even when I’m burned out cooking for others, I always find cooking for myself and family therapeutic and grounding.
I wonder if my boys know how lucky there are? 🙂
There is so much more freedom when I’m cooking for myself. No deadlines, no pressure to nail a recipe, or the need to accommodate dietary needs etc. When I’m cooking for myself, I’m just cooking. Playing with flavors, experimenting with new recipes, generally listening to music or a podcast and there is ZERO PRESSURE.
Cooking is my love language. It’s how I show love to others and it’s also one way I show love for myself. I like to eat well and fuel my body with good foods so cooking feels like so much more than putting food on the table. I hope you get that when you read these posts and make my recipes!
These muffins have been on regular repeat at our house this winter. I’ve been mixing up whatever frozen fruit/berries I have on hand. They’re perfect for lunch boxes, breakfast on the go, or an easy after school snack. My boys love the lemony-sugary topping and I don’t blame them- it’s the best part!
Have a great week and thanks for reading! xo, Kelley
recipe by Mountain Mama Cooks/ photos by Kellie HatcherPrint
A high altitude recipe for Mixed Berry Muffins. These muffins are filled with raspberries, blueberries and blackberries and a lovely lemon-sugar studded top!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup oil
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 cups frozen mixed berries
- 2 tablespoons coarse sparkling white sugar
- zest of 1 lemon
- Preheat oven to 425 F degrees.
- In a small bowl, combine the 2 tablespoons sparkling sugar with lemon zest. Use your fingers to press the zest into the sugar- this helps release the oils and make it very fragrant! Set aside.
- Line a standard 12-cup muffin pan with paper liners or spray with cooking spray.
- Combine flour, baking powder, and salt in a small bowl; set aside.
- Combine oil, granulated sugar, and brown sugar in a medium bowl. Whisk until thoroughly incorporated. Whisk in eggs and vanilla. Whisk just until egg is incorporated.
- Alternate adding the dry ingredients and the buttermilk to the sugar/egg mixture. Stir just until combined- taking care not to over mix. Careful fold in the berries.
- Divide the batter evenly between the 12 muffin pans. Divide the lemon-sugar evenly over the muffins.
- Bake at 425 F degree oven for 5 minutes and then lower the oven temperature to 375 F degrees and cook for 15-18 minutes more. Remove from oven and let cool completely on a cooling rack. Serve warm or at room temperature.