Thank you BERRY much…

Can you feel it? Days are getting longer, BBQs are heating up, pale legs are coming out of hiding, and the smell of sunblock is in the air. YAY! 🙂 To me, all of this signals that berry season is coming and will be here before we know it. I have never met a berry I haven’t like, I don’t discriminate, all berries are equal to me, equally delicious and sweet. I cannot wait for these lil babies to start popping up in the market at their prime with their sweet flavors and beautiful vibrant colors. 

As I wait anxiously for these delightful pieces of perfection to come into season I thought I’d tease myself by posting my favorite berry recipe, Berry muffins. The mix of fresh strawberries, blueberries, and raspberries is divine! Add the warm flavoring of cinnamon to these bad boys and present them in the naturally cute form of a muffin and you’ve got a winning treat! Also, I’ve made my muffins with agave nectar so you can feel better about indulging in this yummy treat. If you haven’t invested in a bottle of agave nectar do it, you will not be sorry (get the certified organic kind 🙂 .) It’s really easy to substitute for any recipe that calls for regulr granulated sugar or honey (basically it’s 3/4 the amount you would use of regular granulated sugar) and the health benefits are so worth it (low on the glycemic index, meaning you won’t feel that sugar spike and the impending crash that regular sweeteners give you, for someone who is EXTREMELY sensitve to sugar like me this is a plus.)

Berry Muffins

Yields: 10-12 regular sized muffins

Prep Time: 15 minutes

Cook Time: 18-20 minutes (watch carefully)


  • 1 1/2 Cup Unbleached All Purpose Flour
  • 1/2 Tb Baking Powder
  • 1/4 tsp Baking Soda
  • 1 1/4 Tb Ground Cinnamon
  • 1/8 tsp Freshly Grated Nutmeg
  • 1/4 tsp Salt
  • 1/2 Cup Milk
  • 1/2 (go a little shy on this) Cup Vegetable Oil
  • 1 Brown Cage Free Egg
  • 1/2 (go a little shy on this) Cup Organic Agave Nectar
  • 1/2 Cup Fresh Blueberries
  • 1/2 Cup Fresh Strawberries, chopped
  • 1/2 Cup Fresh Raspberries, chopped


  1. Preheat oven to 375 degrees
  2. Prepare cupcake/muffin pan with cupcake liners and non-stick cooking spray
  3. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl
  4. In a medium sized bowl beat together the egg , vegetable oil, milk, and agave nectar
  5. Add wet mixture to the dry ingredients
  6. Add blueberries, chopped strawberries, and chopped raspberries and mix until combined and smooth.
  7. Pour batter into the pan and bake for 18-20 minutes. Insert a toothpick in center of a muffin to check if it is done, toothpick should come out clean.

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Categories: Bread, Breakfast

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