From the Kitchen of Amy Rothenberg ND

I live in a very fertile Connecticut River Valley and the farm fields and neighbors’ gardens and my own back yard overflow with all kinds of berries depending on the summer month. I try to take advantage and make different kinds of treats, like these summertime muffins. Great with a cup of tea, hot or iced!


  • 2 tablespoons unsalted butter, softeneda IMG 9567s
  • 1/4 cup honey
  • ¼ cup rice syrup
  • ½ cup applesauce
  • 1 egg
  • ¾ cup plain yogurt
  • 1¼ cups all-purpose flour or all-purpose gluten free flour
  • ¼ cup oat bran, whole oats, wheat germ or ground flaxseed
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup combination of fresh blueberries & strawberries chopped up (or more)

Put all the dry ingredients in one bowl & stir until mixed.

Mix all the wet ingredients in another bowl & stir until mixed.

Combine! Stir but don’t over do it, just until barely blended.

Throw in the berries for one more intermix.

Place in oiled muffin tins & bake 15-20 minutes, depending on your oven and how juicy the berries are.