Call me crazy, but I have a list of cute foods. Cute foods are also the only ones I’ll eat on the go or in super public places. (I said you can call me crazy). They usually consist of non-bulky, non-noisy, handheld foods. Some examples include granola bars, grapes, and anything bite-sized. Muffins happen to fall in the category as well and these mixed berry muffins I made on Sunday are no exception. Not only do they burst with colorful shades of maroon and purple, but they also happen to be completely delicious.
MIXED BERRY MUFFINS…Adapted from Joy the Baker
For the Muffins: 7 Tablespoons unsalted butter; 1/3 cup whole milk; 1 large egg; 1 large egg yolk; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 3/4 cup sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup fresh blueberries; 1 cup fresh blackberries
For the Topping: 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes; 1/2 cup all-purpose flour; 3 1/2 tablespoons sugar
Preheat oven to 375 degrees F. Place muffin liners in muffin pan.
Melt butter in microwave for about 30 seconds.Whisk milk, egg, yolk and vanilla until combined. Add melted butter and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries and blackberries. Divide the batter among muffin cups.
To make the topping combine all topping ingredients in a bowl and rub them ogether with your fingertips until crumbly. Sprinkle evenly and generously over the batter in the cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 20 minutes.