Very Berry Muffins

In Canada, berries are part of summer memories — picking wild blueberries in the east or finding blackberries ripening along hedgerows on the West Coast. Folded into a tender muffin, they bring that burst of sweet-tart flavour into everyday life. Paired with a coffee, they’re the perfect Canadian grab-and-go breakfast.

Prep Time: 10 minutes

Total Time: 30 minutes

Makes: 12 muffins

Ingredients

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, melted and cooled

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup buttermilk (or milk mixed with 1 tsp lemon juice)

• 1 ½ cups fresh or frozen blueberries or blackberries

• 1 tbsp flour (for tossing berries)

• Optional: coarse sugar for sprinkling tops

Method

• In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix until dough comes together.

• Knead on a floured surface 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.

• Roll dough into a 30 × 45 cm (12 × 18 inch) rectangle. Spread softened butter evenly, then sprinkle with brown sugar and cinnamon.

• Roll up tightly from the long edge and slice into 8–10 pieces. Arrange in a greased baking dish. Cover and let rise 30–40 minutes.

• Preheat oven to 180°C (350°F). Bake 25–30 minutes, until golden brown and cooked through.

• Optional: whisk glaze ingredients until smooth and drizzle over warm buns.

Variations

• Wild East Coast – lemon zest with wild blueberries.

• West Coast – blackberries with a pinch of cinnamon.

• Prairie Style – Saskatoon berries for a nutty-sweet flavour.

• Summer Mix – raspberries, strawberries, or a blend of mixed berries for a colourful twist.