I was thinking about what to do with the berries I have leftover from my recent blog post for a triple berry shortcake.  A muffin came to mind right away.  Not just a blueberry muffin – mind you – but a muffin that would incorporate all of the beautiful berries I had leftover:  blueberries, raspberries, and strawberries.  I also wanted to try out my new tulip paper cupcake liners on these muffins – a perfect opportunity!

The recipe I came up with is creamy from the addition of sour cream, but still soft and cake-like.  The berries give the muffins a fresh, tart taste that reminds me of pie.  I also incorporated a little almond extract into the flavor profile, which I think makes them taste and smell heavenly!  The drizzle of sweetness on the top brings all the flavors together into one perfect bakery-style muffin!

(Notice the snow outside?  It’s actually April here in Chicago, and we have snow yet again today!  A good day to be inside, baking a muffin.)

Here is my recipe (makes 8 – 10 reg sized muffins)

2/3 c sugar
1 large egg
1/2 c vegetable oil
1/3 c milk
1 tsp vanilla
1/2 tsp almond extract
1 1/4 c all purpose flour
1/4 tsp salt
1 tsp baking powder
1/2 c sour cream (or yogurt)
1 c berries – raspberries, blueberries, and chopped strawberries (1 cut raspberries and blueberries in half if they are large)
Crystalized sugar (for topping)

Save some extra berries for topping.

Preheat oven to 375 degrees. Line muffin tin with paper liners.

Combine sugar, egg, oil, milk, vanilla and almond extracts in a med. bowl.  Gently whisk together.  Add flour, salt and baking powder into the same bowl, and stir til just combined.  Stir in sour cream.  Fold in berries.

Using an ice cream scoop, fill muffin cups full.  Top with reserved berries, and sprinkle with crystalized sugar.

Bake for 25 – 28 min.  Remove from oven when toothpick inserted in center comes out clean.  Don’t over-bake!

Prepare glaze while muffins are cooling.

Combine 1 c powdered sugar, 1-2 Tbsp milk (add slowly until you have desired consistency).  Add a little lemon zest and/or lemon juice if you want a more “lemony” glaze.  You should be able to drizzle this glaze over the muffins.  Enjoy one while it’s still warm!