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Juneberry Muffins

Every year for a short period of a week or two, our little tree in front of our house produces lovely juicy purple berries.  The birds love them and every time we pick them I am sure there is a gang of mockingbirds waiting to pounce.

We gather what we can and bake them into freezable goodies, this year I made lots of muffins.   The berries look like blueberries, but a bit bigger and not quite so blue,  they have a very subtle taste of almond when they are baked in a muffin.  Almost like I have added a touch of almond essence which I don’t, but I am sure it would complement the juneberries very well.



Juneberry muffins with streusel topping.

(makes 6 large muffins)

1 1/2 cups all purpose flour

3/4 cup sugar

2 tsp baking powder

1/3 cup coconut oil

1 egg

1/3 cup milk (you may not need all of this)

1 1/2 cups berries


2 tbsp white sugar

2 tbsp brown sugar

3 tbsp flour

3 tbsp butter chilled and chopped

1 tsp cinnamon

Mix the dry ingredients together in a large bowl.  In a 1 cup measure add the egg and the oil and fill to the top with milk making 1 cup of wet ingredients.

Mix the liquid into the dry ingredients until just combined then add the berries.

To make the topping rub together the ingredients to resemble crumbly breadcrumbs.

Put the muffin mix into your tin and gently push an even amount of topping onto each one before baking.

Bake at 400F for 25 mins or until a skewer comes out clean.

I would use this recipe with blueberries or raspberries too.

Serve with a nice cup of tea, a coffee or freeze a few for later.

Have a fab weekend!



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