Salmon Berry Muffins

I love muffins.  They are easy to make and great to grab on your way out the door.  In the summer when there are a lot of fresh berries available I try to make a lot of muffins so I can freeze them for the winter.  Normally only about half the batch actually makes it to the freezer.  Right now there are a lot of salmon berries available at my dad's farm so I decide I might as well try to make some muffins out of them.  I tried looking for salmon berry muffin recipes online but I didn't come across anything so I decided to modify a raspberry muffin recipe and hoped for the best.  They turned out great and I am looking forward to when the raspberries are ready because I am sure it will taste wonderful with them too!

Salmon Berry Muffins

Topping (optional)

2 tbsp flour

2 tbsp sugar

1 tbsp lemon zest

1 tbsp butter

Muffins

2 c flour

1 c sugar

2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 egg

1 1/4 cup yogurt

3 tbsp vegetable oil

1 tbsp lemon zest

1 1/3 cup salmon berries

1. Preheat the oven to 375 F.
2. If you are going to use the topping, mix together the flour, sugar and lemon zest.  Then add the butter and blend it with a fork until the mixture resembles course crumbs.
3. In a large bowl mix together the flour, sugar, baking powder, baking soda and salt.  
4. In another small bowl combine the lemon zest, egg, vegetable oil, and yogurt.
5. Add the wet ingredients to the dry and mix until just combined.
6. Add the berries and gently stir trying not to break up the berries too much.
7. Spoon into muffin tins and then sprinkle the topping on.
8. Bake for about 22 minutes or until when you insert a toothpick it comes out clean.