Morning Muffins!

It’s summertime! That means berry time! First up – a healthyish mixed berry muffin that is a great “grab and go” item for kids who are running late for camp drop off. First week of camp we had 3 of 5 breakfasts in the car as we cruised to two different drop-offs that both start at 9am. Yee-haw! At least with these muffins in-hand I knew they were getting a good combo of fruit, protein, and carbs. Thank goodness they think eating in the car is a treat!

1/2 cup butter
2/3 cup honey
1/2 teaspoon salt
2 eggs
2 cups flour
2 teaspoons baking powder
2 cups fresh berries
1/2 cup almond milk
1 teaspoon vanilla extract

1. Pre-heat oven to 375 degrees F, line muffin cups
2. In a large bowl mix together butter, honey, and salt
3. Beat in eggs one at a time
4. In a separate bowl mix flour and baking powder
5. Spoon a tablespoon of the flour mixture over the berries and gently toss – this keeps berries from sinking to the bottom of muffins
6. Stir the remaining flour mixture into the bowl of wet ingredients, alternating with the almond milk and vanilla extract
7. Gently fold in berries
8. Spoon batter into muffin cups, filling to top
9. Bake for 25 minutes or until muffin tops are golden brown

*To make these muffins nut-free use regular milk or soy milk as a substitute for almond milk

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  1. Way to go mommma, handling all the tasks to make their precious lives go well!

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