Scrumpdilly Berry Muffins

These muffins are loaded with three cups of fresh berries, which is more than most muffin recipes dare. The result is a tender, almost pudding-like crumb riddled with bursts of jammy fruit. Whole wheat flour and bran cereal flour give them serious fiber and a nutty, hearty backbone, while six egg whites stand in for whole eggs to keep the fat down without sacrificing structure.

Strawberry yogurt is the secret player. It adds tang, a faint berry boost, and just enough acid to react with the baking soda for a clean, high rise. Don’t overmix once the wet hits the dry. A few flour streaks are fine. Aggressive stirring builds gluten and gives you tough, dense muffins instead of light ones.

Fold the berries and pecans in last with a gentle hand to keep the fruit intact and the streaks of pink to a minimum.

Kitchen Tips

• Toss berries with a tablespoon of the dry flour mix before folding in. This keeps them from sinking to the bottom.
• Use frozen berries straight from the freezer (don’t thaw) if fresh isn’t in season.
• Fill muffin tins generously, almost to the top, for the bakery-style domed top.
• Test at 20 minutes. The high moisture from the fruit means they can need an extra few minutes.

Variations

• Use vanilla or plain yogurt and add 1 teaspoon lemon zest for a brighter muffin.
• Swap pecans for walnuts or chopped almonds.
• Mix in a handful of dark chocolate chips for a berry-chocolate combo.