These scrumptious uber-healthy blueberry and blackberry 'bakery style' muffins offer an explosion of flavor in every bite.
Author: Kim Lange
2 -1/2cupsall-purpose flour
1/2cupunsalted butter melted and cooled
1/3cupalmond milk or buttermilk
1 - 1/2cupsblueberries and/or blackberries fresh or frozen
Preheat oven to 425°F, spray muffin pan with non-stick spray or use cupcake liners and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
In a medium bowl, whisk together the melted butter, sugar, eggs, Greek yogurt, almond milk and vanilla and then add in the dry ingredients, mixing until just combined, do not overmix. Add berries and gently fold together until incorporated.
Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven down to 375°F and bake for another 13-15 minutes.
Let cool for about 10 minutes and enjoy warm.
Make sure you seal the muffins to keep fresh.
Store in an airtight container at room temperature for up to 5 days. They taste awesome warmed up in the microwave if you don't eat them served warm out of the oven.