Triple Berry Muffins (with a hint of lemon and cinnamon)

These muffins are inspired by one of my favorite breakfast cafes in Skagit County WA and by one of my favorite chefs Tieghan at Half Baked Harvest! Allie discovered her years ago and we love her recipes! If you've never checked out her website you should! She will change your life! :)

Tieghan posted a recipe for blueberry muffins this week, so I wanted to try them. In doing so I realized I wanted to tweak a few things to make it my own and try and re- create the triple berry muffins I had last week in WA. I think these turned out quite yummy!

I kept some of the original blueberry recipe by using yogurt, honey, coconut oil and some whole wheat flour (I grind my own wheat) but added all purpose flour as well. This is like doubling a typical muffin recipe which normally calls for 1 egg and 1 1/2 cups flour so I'm confident you could split the recipe if you want only a dozen muffins vs. two dozen. For me, the more the merrier! Tieghan said the game changer in her muffins was using blueberry jam, so I used the Calico Cupboard Marion Berry Jam and triple berries instead of blueberries and added even more berries specifically to top the muffin! I also added cinnamon and lemon zest and did a different crumb topping all together. I am quite excited about these! Let me know what you think!

Crumb Topping:

1/2 cup golden brown sugar, firmly packed

1/3 cup flour

1 1/2 tsp grated lemon zest

In a medium bowl mix together and set aside

Preheat oven to 425 (you will be lowering to 350 after 5 min of cooking)

Muffins

2 cups whole wheat flour

1 cup all purpose flour

1 stick melted butter

1/4 cup coconut oil

1/2 cup honey (spray measuring cup with oil to prevent honey from sticking)

2 eggs

1/2 cup Greek yogurt

2 tsp clear vanilla (or regular but the clear gives it an almond taste)

3/4 cup milk

1 tsp cinnamon

1 1/2 tsp grated lemon zest

3 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2 cups triple berries (plus I place about 4-5 on top before the crumb topping goes on)

2 tsp marion berry jam

In a large bowl, combine wheat and all purpose flour, baking powder ,baking soda, salt, cinnamon and lemon zest. Make a well in the center and add milk, yogurt, honey, butter, coconut oil, eggs and mix until smooth. Carefully fold in jam and berries not overmixing. and fill each muffin liner 2/3 cup full. Add 4-5 berries on top and then 1 TBSP crumb topping.

Bake at 425 for 5 min and then lower heat to 350 leaving the muffins in the oven and set timer for another 10-12 minutes or until the middle comes out clean.

Bon Appetit!