This basic muffin recipe is a multipurpose berry muffin recipe that gives you the ability to create several different types of muffins including blue berry muffins, strawberry muffins, and blackberry muffins with the same recipe. This recipe makes batter for 12 muffins.
In my house this is one of those Sunday morning recipes that I will whip up when the family wants a big country breakfast.
I will serve these homemade muffins with some other family favorites including cheesy scrambled eggs, buttery grits, and crispy and crunch bacon.
Before we get into the recipe here is a refresher course on selecting the best berries for use in your muffins recipe.
Blueberries and blackberries should always be dark in color, free of mold, plump, unweathered, and wrinkle free.
Great tasting strawberries and raspberries should be bright in color, free of mold, and uncrushed. Additionally, only buy strawberries with hulls still attached. That way you get the freshest berries possible.
Before starting muffin batter go ahead and preheat your oven to 400 degree Fahrenheit. Lightly grease your muffin tins and set aside.
Do you want eggs with your muffins? If so, check out our egg recipes.