We have this beautiful, wild currant bush growing in our backyard. We love picking the berries and using them in muffins and pies. If you have a currant berry bush in your yard, then you should feel lucky! They are not very popular, and I have not been able to fine very many currant berry recipes online. I want to bring these berries back in style. They have their own unique taste: sweet and tart. A little bitter, but they are fabulous once baked!
Find the full, printable recipe at the end of this post.
Find a little helper who will help you pick some berries. Note: you can substitute blueberries for currant berries. But I hope you give the currant berries a try! Once picked, wash gently and remove stems and leaves.
We ground our own white wheat to make fresh flour. But you can buy wheat flour if you don’t have a wheat grinder. There is nothing quite like freshly ground flour. It’s warm and sweet and so delicious.
Combine dry ingredients first. These whole grain muffins are pretty healthy since we are using two types of grains: wheat and oats!
Add wet ingredients and mix just until moistened. You do not want to over mix muffins since that can cause peaks, tough texture, and tunnels. There IS actually a reason they always say to mix only until moist!
Fold in the berries. Currant berries are pretty fragile. It’s easy to squish them so fold gently.
Get the kids involved.
Muffins are a great baking activity to get your kids involved in since it is all mixed by hand. Baking is the perfect project for picky eaters. Kids are way more likely to try new foods when they make it themselves. I’m pretty sure my boys never would have tried these muffins if I had just handed them one that I had made all by myself. But since they were involved, they gave them a taste.
Spoon the batter into regular sized muffin tins, about two-thirds full. Bake at 375 degrees for 18 minutes.
Allow to cool, just a tiny bit and enjoy with some yummy, salted butter!