Total Time
45mins
Prep 15 mins
Cook 30 mins

The original recipe used frozen raspberries, but I had a berry mix of raspberries, cherries, blueberries, and blackberries on my hands. The result was very tasty! I made these for a light brunch on Thanksgiving day.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease 12 muffin cups.
  3. For crumb topping, combine 1/4 cup flour and brown sugar in a small bowl.
  4. Cut in 2 tablespoons butter until mixture is crumbly.
  5. Set aside 1/4 cup flour.
  6. Combine 1 3/4 cups flour, granulated sugar, baking powder, baking soda, salt and lemon peel in a medium bowl. Combine milk, melted butter and egg. Mix well.
  7. Toss berries with 1/4 cup flour until coated.
  8. Add berries to muffin mixture.
  9. Spoon batter into muffin tins until 3/4 full.
  10. Sprinkle with crumb topping.
  11. Bake for 25-30 minutes or until toothpick inserted comes out clean.
  12. Cool in pan for 2 minutes then remove to wire rack.
  13. Serve warm or at room temperature.
Most Helpful

I have never made berry muffins. I just put these in the oven and if the batter is any indication of the final flavor, this will be my only recipe I will ever use.

mary griffin June 11, 2015

This was my first try at muffins from scratch. (usually use those premix bags). They were awesome and tasted great! I used a cherry/cranberry/blueberry/strawberry combo from the frozen fruit section. No two muffins where the same!

Jacquie B. February 10, 2014

Great muffins! I used a mixture of left-over fresh blueberries and strawberries. They were very juicy, so I added the juice to the batter which resulted in a bluish tint to the batter. I got 16 muffins out of this recipe - I plan on freezing some for later! made for 2013 Spring PAC

Linky April 12, 2013