Mixed Berry Muffins with Sugary Tops

Steps

1. Preheat the oven to 400 degreses. Whisk the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla together until smooth. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.

2. Microwave 2 cups frozen berries for one minute. Transfer thawed berries to a fine mesh strainer; gently rinse the berries with warm water for 15-30 seconds to wash off the excess colored juices. I like to tap the side of the strainer to get even more water out. The berries will reduce in volume and you’ll be left with about 1 cup of thawed berries.

3. Gently fold the berries into the muffin batter. (There shouldn’t be much excess juice going into the bowl with the thawed berries.) Give it just a few stirs so you incorporate the berries – they’ll get a little mashed, but you want to keep about half of the berries intact.

4. Grease a muffin tin with butter or nonstick baking spray (I prefer this over paper liners). Divide the batter between 9-10 muffin cups, and top with a spoonful of turbinado sugar.

5. Bake the muffins for 14-16 minutes, in the middle to top of the oven. Remove from oven and let cool slightly before using a knife to gently release and pull each one out of the muffin tin.

6. If you want to serve these with honey butter, which I think you do – just stir the softened butter with the honey until incorporated. Spread it on a warm muffin and live your best life!