Muffins because they’re easy.
Muffins because they’re oh-so-good.
Waiting in the seemingly endless drop-off line;
Covertly sneaking a bite here and there on the train; or
Enjoying warm from the oven alongside your favorite morning read.
Any way you look at it, a good muffin is perfection.
These breakfast bits are unique from your run of the mill blueberry or banana nut. Speckled with boysenberries and black walnuts, they have a sweet earthiness to them that makes them stand out from the crowd. Uncomplicated and un-fussy, they’re easy enough to throw together any day of the week. Minimal labor required.
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp cinnamon
½ cup light brown sugar
¼ cup granulated sugar, plus more for sprinkling
2 large eggs plus 1 egg yolk
¼ cup coconut oil, melted
¼ cup unsweetened applesauce
½ cup milk
1 ½ tsp vanilla extract
1 ½ cups boysenberries
¾ cup black walnuts, chopped
Preheat the oven to 350F. Grease a muffin tin or line with paper liners and set aside.
Combine dry ingredients (flour, less 2 TB, sugars, baking powder, baking soda, salt and cinnamon) in a large bowl and stir together until well mixed.
In a separate bowl, whisk the eggs, milk, oil, vanilla and applesauce until well combined.
Pour wet ingredients into dry and stir until just combined.
To the berries, add the remaining 2 TB of the flour and coat well (this keeps them from bunching or sinking)
Fold in berries and walnuts.
Pour batter into greased muffin tins (about a heaping ¼ cup of batter to each and bake for 18-23 minutes or until a tester comes out clean.
Allow muffins to cool for at least fifteen minutes in the muffin tin. Remove, and allow them to finish cooling on a cooling rack.