Very Berry Muffins

Submitted by quirkycook

"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."

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 12 muffins
• Serves: 12

ingredients

• 2 1⁄4 cups all-purpose flour, divided
• 1⁄4 cup brown sugar, packed
• 2 tablespoons butter
• 3⁄4 cup granulated sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon lemon peel, grated
• 3⁄4 cup plus 2 tablespoons milk
• 1⁄3 cup butter, melted
• 1 egg, beaten
• 2 cups frozen mixed berries

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.

Reviews

[Raspberry Cordial]

Very good! Made as written.

 

[mary griffin]

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.

 

[Jacquie B.]

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!

 

[Linky]

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

 

[Ed & Cheryl]

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.<br/>Thank you so much!!