One of the best things about summer is going to a farm and picking berries. Not just because I love a good deal, because I do and it is SO much cheaper to pick your own. But also because it’s fun, it’s great to do with kids, and it’s a fun way to chit chat with friends as you pick the berries. I love activities that serve many purposes!
We were able to pick blueberries, strawberries and raspberries today. I don’t know that I’ve had better berries honestly and now I’m in the midst of freezing them, making muffins and tomorrow I’m making some jam. I find great satisfaction in preparing food that we can easily eat later.
The muffins are SO good that I want to share the recipe with you all. It’s one of my favorites. I make them often and freeze them and then take them to friends having babies or needing a meal, or for any reason really. These are a fantastic treat. In fact after they came out of the oven tonight Jenna said, “Are we taking these to a neighbor?” She knows the drill so well.
Berry Cream Muffins with Strudel Topping
- 4 eggs
- 2 cups sugar (I use 1 1/2)
- 1 cup veg. oil (I use 1/2 apple sauce, half oil)
- 1 tsp vanilla
- 4 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2 cups sour cream or vanilla yogurt (or a mixture of both)
- 2 cups berries
- 1/3 cup brown sugar
- 1 tbs. flour
- 1/8 tsp. cinnamon
- 1 Tbs. butter, softened
Directions: Preheat oven to 400 degrees. Grease 24 muffin cups ( I use 12 reg. sized ones and 12 large ones). In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt, and baking soda. Stir dry ingredients into egg mixture alternately with the sour cream. Gently fold in berries. Scoop batter into tin.
I hope you enjoy these as much as we do and that you get a chance to get out to a farm near you and pick some of your own berries.
I’d even love to hear if you have favorite recipes or things you like to do with berries.