Very Berry Muffins

Name: Very Berry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 muffins, 12 serving(s)
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

(6)

Recipe 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.

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READY IN: 45mins

SERVES: 12

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

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

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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