Mixed Berry Muffins
These moist and fluffy mixed berry muffins are packed with juicy blueberries, raspberries, and strawberries in every bite. Perfect for breakfast, brunch, or as a snack, they are quick to make and full of flavor.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 2 large eggs
- ¾ cup milk
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups mixed berries (blueberries, raspberries, strawberries, fresh or frozen)
- 1 tablespoon flour (for coating berries)
- to taste coarse sugar for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, beat the eggs, then whisk in the milk, oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
- Toss the berries with 1 tablespoon of flour to coat them, then gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle the tops with coarse sugar.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Serving: 1muffinsCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.5gCholesterol: 35mgSodium: 180mgFiber: 1gSugar: 12g
Tried this recipe?Let us know how it was!