Very Berry Muffins

Very Berry Muffins created by Linky

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
Serves:
Yields:
Units:

ingredients

directions

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

@quirkycook
Contributor
@quirkycook
Contributor
"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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  1. Raspberry Cordial
    Very good! Made as written.
  2. 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.
  3. 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!
  4. Linky
    Very Berry Muffins Created by Linky
  5. 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
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