Besides the endless amount of sugar I pour on my apron and obviously into my blog too, I also love breakfast and brunch recipes. I’ve got  muffins, breads and some amazing French toast here. Muffins fall into the “quick” category as you can see why, when you make this recipe. All you need are two bowls; one for the wet ingredients, and one for the dry.

Of course, just because they are simple to make doesn’t mean they can’t be packed with flavor, even better they are absolutely bursting with flavorful berries.

Adapted from Joy of Baking

3 large eggs
1 1/2 cup milk
1 teaspoon pure vanilla extract
3 cups all purpose flour
1 cup granulated white sugar
2 1/2 teaspoons baking powder
pinch of salt
1/8 teaspoon ground cinnamon (optional)
1/2 cup cold unsalted butter, cut into small chunks
2 cups (one dry pint) fresh or frozen blackberries (if using frozen blackberries, do not thaw)
1 teaspoon freshly grated lemon zest
2 tablespoons unsalted butter

Preparation method on the next page