Fall is just around the corner, and I love it and hate it. I'm not quite ready to say goodbye to long, sunny, cloudless summer days. To tomatoes that actually taste like tomatoes are supposed to taste. To flip flops and tank tops. I actually love fall, a lot… but it's short, and just around the corner from fall, is winter and spring. Seattle winters and springs mean nothing but grey skies and rain.
I'm really excited for fall cooking—chili and pumpkin everything—but I don't want to wish away the sun too soon. Stop it with the candy corn, grocery stores, it's still summer! It's only August! I'm trying to soak up the last of this beautiful summer, and eat as much summer produce as I can. Tomatoes, berries, corn, zucchini, peaches…on everything, all the time.
Use up your fresh summer raspberries and blueberries in these muffins (ps. they're so ripe and good right now!) but don't let fall or winter stop you…in a few months, you can still make them, but with frozen berries. This is the pretty much the basic muffin recipe from Fannie Farmer, which Mel made (with huckleberries) my entire life. Maybe it's a nostalgia thing, but I've seriously never had a muffin I like more than these, flavor and texture. They taste like my childhood. And like summer. And, they're super duper easy.
PS. Cut open a hot muffin and slather on some butter… trust me, you won't regret it. There's no other way.
Raspberry Blueberry Muffins
Adapted slightly from Fannie Farmer
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, lightly beaten
1 cup milk
1/4 cup melted butter
1/2 (overflowing) fresh raspberries
1/2 cup (overflowing) fresh blueberries
Course turbinado sugar, for sprinkling
Preheat oven to 375, and grease 12 muffin tins.
Reserve 1/4 cup of the flour, and toss with the berries. Whisk together the remaining flour, baking powder, salt, and sugar. Add egg, milk, and butter. Stir until flour is damp and everything is just combined, but don't over mix. Lumps are ok! Gently stir in the flour coated berries. Fill muffin tins, sprinkle with course sugar, and bake for 20-25 minutes.