I want this summer to be endless! These Berry Muffins taste like summer in my mouth and make a fresh dessert easy to make for guests.
for the crust:
1-1/2 cups all purpose flour
3/4 cup granulated sugar
1/8 tsp salt
3/4 cup unsalted butter, cold and cut into small cubes
(you can substitute the butter with olive oil if you want)
for the filling:
2 large eggs
1 cup sugar
1/2 cup sour cream
1/4 cup + 2 tbsp all purpose flour
Pinch of salt
Zest of 1/2 a lemon
1/4 tsp almond extract
1/4 tsp vanilla extract
16 oz fresh blackberries ans raspberries
2 tsp coconutflakes
Preheat the oven to 350 degrees.
In the bowl of a food processor, add the flour, sugar, and salt and pulse a few times to combine. While continuing to pulse, add the butter until the mixture is crumbly and resembles pebbles. I like to use my (clean) hands to rub the mixture together and make sure the flour is well incorporated. Put 3/4 cup of the mixture in a small bowl and set aside.
Dump the remainder of the mixture into the prepared muffinliners and press evenly to form the crust. Bake for 12-15 minutes, or until the crust is golden brown. Transfer pan to a wire rack and cool for at least 10 minutes.
To make the filling, whisk together the eggs, sugar, sour cream, flou, salt, lemon zest, almond extract, and vanilla extract in a medium bowl until well combined. Add the blackberries and raspberries and gently fold with a rubber spatula. Spread the filling over the crust evenly. Sprinkle the remaining crust mixture over the berries, squeezing the crust mixture in between your fingers to form clumps that vary in size. At the end sprinkle the coconut over the muffins.
Bake for 40-45 minutes, or until the muffins are set. Resist the urge to cut into them too soon! They are best if you enjoy them warm and fresh.