Double Berry Muffins - Food Gypsy

My Favorite Muffin – Dragonfly Inn Double Berry Muffins

Published On June 17, 2010 | By Gypsy | All Recipes, Breads & Baking, Breakfast, Muffins

This Double Berry Muffin recipe is perhaps my most frequently used recipe.  It’s easy, versatile, and provided you don’t forget anything (it can happen to the best of us) they’ll be picture perfect every time.

In this recipe we use blueberries and cranberries but you can substitute any fruit you wish.  The addition of the yogurt makes it moist and lends a slightly sharper flavor with a generous dusting of sugar and nutmeg it is – simply – my favorite muffin.

There are few ‘original’ muffin recipes.  Each one is a shade of another and as a baked item they’re far from complicated.

There are rules however…

  1. Mix muffins in a metal bowl.  It helps the leavening agent to activate.
  2. Mix dry indigents (flour, baking powder, sugar, salt) first, then add your wet ingredients (butter, milk, eggs).  This will ensure all the ingredients mix well with little effort.
  3. Mix less.  Muffins are not bread, there’s no need to knead, beat or whip them.  They prefer a lighter touch.  Mix until just moist.  It’s not necessary to bash every last lump out of the batter.  In fact, you want the batter lumpy.

The best baking tip I’ve ever received “a lumpy batter makes a smooth cake”.   Muffins are essentially small cakes.

A tender hand makes a tender muffin.  Gosh, that sounds so Zen.

Dragonfly Inn Double Berry Muffins
Prep time
Cook time
Total time
A staple form my days at the Dragonfly Inn on Nova Scotia's shores. This recipe became my go-to standard muffin recipe packed with berries and finished with sugar and spice.
Recipe type: Breakfast
Cuisine: American
Serves: 1 dozen
  • 2 cups flour
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup plain yogurt
  • 2 eggs
  • ¼ cup butter, melted
  • ⅓ cup blueberries
  • ⅓ cup cranberries
  • to finish - coarse sugar & nutmeg
  1. Preheat oven to 400° F (205°C). Prep 12- cup muffin tin, greased or lined with paper muffin cups.
  2. In a large bowl add dry ingredients and whisk to combine, add milk, eggs and butter. Mix lightly (fold 3 or 4 times), with batter still slightly dry, then add fruit and fold lightly. DO NOT OVER MIX (this makes for tough muffins).
  3. Fill muffin tins/cups three quarters full. Finish with a sprinkling of coarse sugar & nutmeg for a crisp, sweet muffin top.
  4. Place rack in one notch higher than center in oven. Bake in a preheated 400°F (205°C) oven for up to 20 minutes.
Modifications: skip the cranberries and double the blueberries and, voila, wicked Blueberry Muffins!


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About The Author

"Gypsy" is not my real name." A freelance food & travel writer & photographer based in Aylmer, Quebec. Corinna Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia's Dragonfly Inn, and is currently between big, shiny kitchens as she focuses on family and what's next in this delicious life.

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