What is it about a warm muffin on a cold winter’s day that just screams comfort? I promise you this tried and true recipe is one that will do just that! I just love making these for my family on Sunday mornings as an added breakfast treat. These muffins also pack well, making them easy to place into your husband’s or children’s lunch bags. One favorite place I like to pack them is in my “Mema’s Munchies” bag for those early morning basketball or baseball games we attend for the grandsons! This recipe is quick, easy, and so delicious, it gives you 12 muffins to keep or share with others!
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 1/3 cups fresh berries (I used blueberries and raspberries). Strawberries work great with this recipe as well.
Preheat oven to 400 degrees, making sure to place your rack in the center position of the oven.
Use muffin cups or lightly spray your muffin pan if not using the paper cups.
In a medium bowl, whisk to combine flour, sugar, baking powder, baking soda, and salt. Make a well in the center of this mixture.
In another medium bowl, whisk together the milk, oil and eggs, making sure you mix everything well, then pour this mixture into the previously formed well.
Stir everything together, just until blended, and then gently fold in your berries. Fresh or frozen can be used.
Spoon equal amounts of the batter into the muffin cups, filling each cup about 3/4 full.
Bake 15 to 20 minutes. For doneness, test with a toothpick, (when inserted into the center it will come out clean).
Cool your muffins in the muffin pan for 5 minutes.Remove the muffins and serve warm or cool on a wire rack. I like to lightly butter each muffin top minutes after removal from the oven. Once cool, store in an airtight container.