The picture in the Dallas Morning News caught my attention.

In the Wednesday food section, Alicia Ross shares recipes.  Her column is called Kitchen Scoop – what a cute name.  The pictured muffins were filled with summer fruits – strawberries, blueberries, and blackberries.  As I read the recipe, my mouth was watering, and I knew this was something I wanted to try.  I brought the berries and wondered if I would ever make the muffins.  (Sad buy true.  There are times when I have good intentions, but…)

John and Susan are dear friends who came for Robert’s memorial service.  We were pleased when they agreed to spend the night with us.  I first thought we would go out for breakfast, and then I remembered the Summer Berry Muffins recipe.  What an opportune time to try the muffin recipe.  Surely they would not mind being “Guinea pigs”.  Honestly, I asked John if he would be okay being a “Guinea pig”.  When I told him the ingredients – strawberries, blueberries, and blackberries – He was almost begging me to make the muffins.

So I got started.

First order of business was to preheat the oven to 400 F.

Here are the ingredients:  flour, sugar, baking powder, salt, eggs, vanilla extract, milk, melted butter, and three kinds of berries – strawberries, blueberries, and blackberries.  What is not to love.  (No, the phone on the counter is NOT an ingredient.  I am such a dork, and seem to often have the foreign objects in the pictures.  UGH!)

These muffins are so easy.  Mix the flour, baking powder, salt, and sugar in a bowl.  The berries are combined in another bowl, and the eggs, vanilla extract, milk, and melted butter are combined together in a third bowl.

Gently stir the wet ingredients into the dry ingredients just until mixed.  You do this by hand – no mixer necessary.

Fold the berries into the batter.  How easy is that?

You are looking at one of my favorite kitchen tools.  I have three – yes three – sizes of these scoops, and they make filling the muffin cups so easy.  There is no mess, and the muffins are rather uniform in size.  (I think I could use the next size larger for these muffins.

Line muffin tin with paper cups.  Fill cups with batter.  The recipe made 15 muffins. (The original recipe said it made 12 muffins.  I probably could have filled some of the cups a little fuller.)  Sprinkle sugar on top of the muffins.

Bake and enjoy.

Sweet Mother of Pearl – These muffins are full of wonderful berries, and they are so-o-o-o-o tasty.  I just had to share the recipe.

Be still my heart.  I do not think I have ever had a muffin so full of fruit.  John and Susan declared the muffins – “perfect”.  These muffins would be good anytime – breakfast, lunch, supper, snack.  They would be delicious on a tea tray or served at a salad luncheon.

The good news – we have muffins for another breakfast or lunch or snack.  In her article, Alicia said the muffins will be delicious the next day because all of the flavors will have “settled in so nicely”.  Store the muffins in a metal or glass – sealed container. (plastic will make the muffins sticky.)

Thank you John, Susan and Ever-Lovin’ for being the “Guinea pigs”.  (Ever-Lovin’ is used to being a Guinea pig.)  I am relieved and thankful that the new recipe for Summer Berry Muffins is a keeper.

Blessings to you and yours,

Click HERE for the recipe or click on the title of this post to see the recipe.  Click the SHARE button to print the recipe.