Spring is in full swing in my part of the world and I cannot get enough of all the yummy that comes with Spring. Every time I walk into the produce area of my local grocery stores and farmers markets I am overwhelmed by all the beautiful veggies & fruits. I am especially in love with all the berry goodness!!
There are raspberries, blueberries, blackberries and strawberries EVERYWHERE and they look so, so good. I love all the berry varieties but when I was in the grocery store not too long ago they had a combo of strawberries, blackberries and blueberries that were almost screaming my name (ok they were in my head, but that is for another day and another story) and I couldn’t help but grab them up and before I ate them all I decided to make them into delicious muffins.
These muffins are not only super tender, fluffy and moist but they are loaded with tons of berry goodness in each bite. Not only are there tons of muffins but there is also a hint of spice…now I used pumpkin pie spice because I just love the combo of all the spices together, but you could use just cinnamon if you wanted.
Now lets talk about milk for a second… I used buttermilk but any milk choice will work. I prefer buttermilk in almost all my muffins as I just think it adds tons of moistness and just a hint of tang that makes the muffins just that much more interesting…but I especially love it in these muffins. The berries add a good deal of sweetness and the buttermilk is a great balance to that, but if you don’t have any hand feel free to use any mil choice you prefer or make your won buttermilk by adding a tsp of vinegar to the cup of milk and let it sit for 5 minutes…and voila you have buttermilk!!
Tender, light and moist muffins loaded with tons of berries making them a perfect morning treat or afternoon snack