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    You are in: Home / Recipes / Very Berry Muffins Recipe
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    Very Berry Muffins

    Very Berry Muffins. Photo by Linky1

    1/5 Photos of Very Berry Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    quirkycook's Note:

    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.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

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

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on February 10, 2014

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2013

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2013

      55

      Thank you for a wonderful recipe, I made a couple changes, I doubled these muffins and it worked great. (I like to freeze for the work week.) I did not double the sugar,,white or brown, the mixed frozen berries are sweet enough. Last change - the 4 1/2 cups of flour I subbed 1/2 cup with ground flax ..extra nutrition added a nutty flavor, OH..I didn't have lemon peel so I added lemon extract.
      Thank you so much!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Very Berry Muffins

    Serving Size: 1 (69 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 229.3
     
    Calories from Fat 73
    32%
    Total Fat 8.2 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 36.2 mg
    12%
    Sodium 286.9 mg
    11%
    Total Carbohydrate 35.8 g
    11%
    Dietary Fiber 0.6 g
    2%
    Sugars 17.0 g
    68%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    frozen mixed berries

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