Very Berry Muffins

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: 45 mins
• Serves: 12
• Yields: 12 muffins

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.