I spy with my Owl eyes. . . a forest full of wild berries, ripening with each and every gloriously sunny PNW summer day. Yum!
Thimbleberries, Red Huckleberries, Trailing Blackberries, and Salal berries are a delicious trail snack this time of year. Why not harvest some handfuls and make a batch of tasty, moist Wild Berry Muffins?
Here’s a scrumptious recipe for you to enjoy, courtesy of Pat’s mama Cathy:
Wild Berry Muffins
~One pint of freshly harvested wild berries (I used a combination of Red Huckleberries, Trailing Blackberries, and Salal Berries)
~2 or 3 very ripe bananas
~1/4 cup oil
~1 cup sugar
~2 cups flour
~1 tsp salt (or less)
~1 tsp baking soda
~chopped walnuts (optional)
Pre-heat oven to 360 degrees.
In a large bowl, mash the bananas with a fork until till soft. Add the oil and sugar and mix well.
n a separate bowl, combine the flour, salt and baking soda. Add in the the banana mixture, stirring gently until well-combined. Fold in the berries.
Grease the muffin pan and fill each muffin about 2/3 full with batter. Bake for 25 minutes or until toothpick inserted comes out clean.
Enjoy these delicious Wild Berry muffins! I hope you and your family are having an amazing summer full of berry-stained adventures! I'm feeling super grateful to live in this beautiful and abundant landscape...