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Or strawberry blueberry muffins, I dunno. The latter sounds better somehow. Kids didn't eat enough of their fruit this week so...

Bastardized this recipe: https://thenaturalnurturer.com/feel-good-strawberry-rhubarb-muffins/

Skip the rhubarb, replace with blueberries because too many blueberries.

No Greek yogurt, so I used 1/2 cup whole milk, with a teaspoon of apple cider vinegar (ye old buttermilk cheat).

No fancy sugar or extra berries on top.

Came out nice. Bit goopy with all that fruit. Not bad goop, but perhaps reduce the fruit content a bit or just make a crumble.

Or strawberry blueberry muffins, I dunno. The latter sounds better somehow. Kids didn't eat enough of their fruit this week so... Bastardized this recipe: https://thenaturalnurturer.com/feel-good-strawberry-rhubarb-muffins/ Skip the rhubarb, replace with blueberries because too many blueberries. No Greek yogurt, so I used 1/2 cup whole milk, with a teaspoon of apple cider vinegar (ye old buttermilk cheat). No fancy sugar or extra berries on top. Came out nice. Bit goopy with all that fruit. Not bad goop, but perhaps reduce the fruit content a bit or just make a crumble.
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[–] • 1 pt

Looks tasty.

Yeah, too much add-in stuff doesn't allow the batter (or dough) to cook properly. I have to watch that with bread as well - a little goes a long way, since you're looking for flavor, not a fruit salad.

[–] • 1 pt

Didn't really stop to think till after I added 2 cups of fruit that the batter to fruit ratio would be pretty much 1:1. Whatever. Plan was to use up some fruit, so mission success. 4 out of 12 muffins already down the hatch.