Raspberry Blueberry Muffins


This rain has got me singing “WHAT IS JUNE GOOOOOD FOR? ABSOLUTELY NOTHIN’!”

Except, this June-y Rainyness DOES have it’s perks because it make me feel like baking!

This morning we made Raspberry Blueberry Muffins! Em was a great helper with mixing and placing muffin cups! And Av was a sweet little snuggle and played happily with any kitchen gear she was given.

Here’s the recipe — Adapted by adding Raspberries to Gwyneth Paltrow’s Mother’s Recipe.


  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 eggs
  • 1/2 cup whole milk
  • 2 cups unbleached all-purpose flour
  • 3/4 cup plus 1 tsp sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups fresh blueberries & raspberries


Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in berries. Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.




2 responses to “Raspberry Blueberry Muffins

  1. Mmm…these look scrumptious Andrea!! I can’t wait to try them out! This rainy June has me inside wanting to cook comfort food too. Love the pics of Em & Av helping. 🙂

  2. Pingback: Pan Muffins – Healthier Pancakes | Mind Brew·

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