Is there anything as comforting as a homemade muffin? With this muffin batter, you can add any berries you want to make you own version of Very Berry Muffins!

One of the most popular recipes here at Lord Byron’s Kitchen is my Raspberry Banana Oatmeal Muffins. Using that same batter, I wanted to show you how easy it is to turn just a raspberry muffin into a very packed berry muffin.

Any berry will work for this muffin. I use whatever berries I have on hand. I encourage you to keep this recipe nearby, Dear Reader. Because, I can’t think of a better way to use up berries that are just starting to turn. You know the ones I’m talking about. It’s those berries that are not quite fresh enough to eat on their own, but they still have some life left in them.

WHAT BERRIES WILL WORK IN THIS MUFFIN RECIPE?

Like I said – just about anything! In this particular batch, I used raspberries, blueberries, and blackberries. I bought them with the intention of making a fruit salad. They were to be tossed with watermelon, pineapple, and strawberries. But, before I knew it, the weekend had passed and the berries were starting to break down.

Is there anything as comforting as a homemade muffin? With this muffin batter, you can add any berries you want to make you own version of Very Berry Muffins!#veryberry #berry #muffins #brunch

I picked out the really bad ones – the ones that were mushy or soft to the touch. And, the rest were stirred into the muffin batter.

You can use cloudberries, currants (red or black), gooseberries, or mulberries. I would, however, avoid fruit. Some fruits tend to have way more water content than berries and may throw off the recipe. Fruits with less water will work. Diced apples, for instance, or even cherries.

STORING THE MUFFINS

Here’s the thing about these muffins that are not so favourable. Since you’re baking whole fruit into it, the fruit will continue to break down even after it’s baked into the muffin.

You will notice that the raspberries will most likely break apart and become very well dispersed throughout the batter when you stir. But, that’s the thing about raspberries. They are very delicate, so let’s not worry about those.

Other berries, like blackberries and blueberries, will stay relatively whole when being stirred into the batter. And when baked, blueberries will split open, but still they are decipherable throughout the muffin. The same goes for blackberries. These types of berries will rot if left at room temperature.

Once the muffins are baked and cooled, place them into a food-safe container with a lid. You can keep them on your kitchen counter. They will stay soft and moist for a week. But, depending on how warm your kitchen might be, you’ll most likely see mold after day three.

You will yield 18 muffins from this recipe. If you know that you cannot eat all 18 muffins by the end of day three, I would recommend freezing them. Again, once they are fully cooled, pack them into a freezer-friendly container and freeze them.

When you want one, you can remove it from the freezer and let it sit at room temperature for 30 minutes or so. Or, you can microwave it on low for a minute. Even after being frozen and thawed, they are still very moist and delicious!

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