These muffins are so yummy made with any of the summer berries that you might find. I used blueberries, red currants, red gooseberries, red raspberries and a hint of elderflower syrup in this recipe!! These summer muffins are perfect for breakfast, brunch or a snack.
- 3 cups of flour
- 4 teaspoon of baking powder
- ½ teaspoon of salt
- 1 teaspoon of cinnamon
- ½ a cup of red currants
- ½ a cup of raspberries
- ½ a cup of blueberries
- ½ a cup of red gooseberries
- 1 -2 teaspoons of sugar
- 3 tablespoons of elderflower syrup over gooseberries to macerate for 15 minutes
- ½ a cup of white sugar
- ½ a cup of brown sugar
- 1 teaspoon of orange zest/ lemon zest
- 2 eggs
- 1 teaspoon of vanilla
- ½ a cup of oil
- 1 cup of plain yogurt
- 1 large glass bowl
- 3 medium bowls
- 1 measuring cup
- measuring spoons
- a whisk or electric mixer
- a spatula
- an ice cream scoop
- 1 knife
- 1 fork
- 1 spoon
- A cutting board
- 12-cup muffin pan
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl mix the dry ingredients including flour, sugar, baking powder, cinnamon, and salt with a fork. Then set the bowl aside.
- Combine red raspberries and red currants in a bowl. Add 1-2 teaspoons of sugar. Muddle the fruit in a bowl. Then set aside.
- Add 3 tablespoons of elderflower syrup into a bowl of red gooseberries. Mix with a spoon and set aside.
- Now take 1 tablespoons of your flour mixture and put it into a bowl of blueberries. Give the fruit a quick little mix with a spoon to coat them in the flour so the flour adheres to it. That way when the muffins are baking, the fruit will not sink all of the way down. We will do the same with the gooseberries just before we add into the batter.
- In a medium bowl, use a hand held whisk to whisk together quickly the yogurt, eggs, lemon zest and vanilla until smooth.
- Then add in oil, white sugar, brown sugar, red currant raspberry mixture into the bowl of wet ingredients.
- Next, combine the bowl of dry ingredients right into the wet ingredients with a spatula. Don’t over mix. The batter should have lumps and not be completely smooth.
- Now fold the fruit into the batter mixture with a spatula until the batter just comes together. The spatula prevents from over mixing the flour and from smashing up the fruit so these are going to be a nice muffin.
- Next, add an ice cream scoopful of batter into each muffin cup and make them all of the same size.
- To give little extra Scandinavian touch add almond paste slices into each of the cups.
- Add blueberries on top of the batter. This will make the muffins pop visually.
- Sprinkle sugar on top as the final topping.
- Now we are ready to bake the muffins in the preheated oven 350°F for about 20-25 minutes or until they’re golden brown. The easiest way to tell if the muffins are baked is to insert a toothpick into the center. If the toothpick comes out clean then you know they are done.
- Transfer to a wire rack and let the muffins cool in the pan for 5 to 10 minutes.
- These muffins are best when freshly baked, but they’re still good the second day.
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