Very Berry Muffins

Bismillahir Rahmanir Raheem

Have you gone pickin' yet? If you haven't, well then I feel very sorry for you. But in case you have, you know how a surplus of delicious berries overflowing in your fridge somewhere. They're almost perfect to eat by the handful, don't need any fancy recipes to enjoy the vibrant flavors, I'm sure. But in case you were in the mood to do something different with them, here's an idea: stuff as many as you can into a breakfast muffin, brew up some tea and call your girl friends over. Or do what I did and just munch on them as a midnight snack. Any time of the day, these are delicious and not too bad to look at it either!

You can easily substitute blueberries for any berry and while fresh is best, frozen is almost as good too. Also, I couldn't help but do something to showcase those tiny little strawberries so I had to use them as crown for these already bejeweled treats. The combination paired great!

Blueberry Muffins
(adapted from Martha Stewart)

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh blueberries
• 1 dozen, stemmed mini strawberries
• 1  cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup milk

1. Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
2. In the bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla. 
3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not over mix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. Gently press a strawberry into the center of each muffin.
4. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.