| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 513 | 27.6g | 16.2g | 61.7g |
| sugars | fibre | protein | salt |
| 33.1g | 2.1g | 6.1g | 0.74g |
Do you know what never fails to start my day on a positive note? A batch of freshly baked Tayberry Muffins. Yes, you heard it right – Tayberry Muffins. The love I have for this simple and sweet, fruit-based recipe is genuinely unparalleled.
For me, the magic of these muffins is in the tayberries. These special berries are a unique hybrid fruit native to my hometown in the Pacific Northwest. Combining the best of both world’s from the blackberry and raspberry – the tayberry has a distinct, sweet-tart flavor and a delightful, juicy texture that makes a world of difference in this recipe.
Impacting Both Palette and Health
But the brilliance of this muffin recipe doesn’t stop at its exquisitely delectable taste. Tayberries, much like their berry siblings, are packed with antioxidants and other nutrients that hold a plethora of health benefits. Regularly including them in your diet can aid in maintaining a healthy heart, sharp mind, and robust immune system. Now, who knew that the humble muffin could be a yummy passport to good health?
Like Mother, Like Muffin?
Perhaps the best comparison to tayberry muffins would be the classic blueberry muffin. But even then, the tayberry imparts a unique flavor profile that makes these muffins stand out. The fresh tayberries can easily be substituted with frozen ones outside of the berry season, making this delectable treat a year-round delight.
While the Tayberry Muffins stand quite well on their own, if you are looking to turn them into a full-blown meal, they would pair wonderfully with a traditional Japanese breakfast set, a nod to my Japanese heritage. Try savoring them with a side of Tamagoyaki (rolled omelet) or a bowl of miso soup to strike a harmonious balance of Eastern and Western tastes.
In conclusion, the Tayberry Muffins will always be close to my heart for their taste, health benefits, and the sentimental value they hold. Here’s to many more joyful mornings with these fruity delights!
What You’ll Need
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh tayberries
- 2 tablespoons granulated sugar (for topping)
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a muffin tin or line them with muffin liners.
Step Two
In a large bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix these ingredients thoroughly until they are well combined.
Step Three
In another bowl, whisk the 2 large eggs. Gradually add the 1 cup of sugar while continuing to whisk. Then mix in the 1 cup of sour cream, 1/2 cup of melted unsalted butter, and the teaspoon of vanilla extract. Stir everything until the sugar is fully dissolved.
Step Four
Combine the wet mixture with the dry mixture. Stir gently until they’re just combined. Be careful not to over mix as this could cause the muffins to be tough.
Step Five
Gently fold the 1 1/2 cups of fresh tayberries into the mixture.
Step Six
Spoon batter into the prepared muffin tin, filling each cup about 2/3 full.
Step Seven
Sprinkle 2 tablespoons of granulated sugar evenly over the tops of each muffin before placing them into the oven.
Step Eight
Bake at 375 degrees for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step Nine
Allow the muffins to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely. Enjoy your tasty Tayberry Muffins!
