Mixed Berry Muffins
Bursting with the vibrant flavors of fresh blueberries, raspberries, and strawberries, these Mixed Berry Muffins are a delightful way to celebrate the essence of summer all year round. Perfectly moist and fluffy, thanks to a balance of melted butter, vanilla, and milk, these muffins feature a subtle hint of citrusy brightness from freshly grated lemon zest. Topped with a sprinkle of coarse sugar for a sweet, crunchy finish, they rise to golden perfection in just 20 minutes. Whether you're looking for an easy breakfast idea, a snack for on-the-go, or a crowd-pleasing treat for brunch, these fruit-filled muffins are simple to make and irresistibly delicious. Get ready to enjoy a bakery-style indulgence right from your own kitchen!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup fresh blueberries
- 0.5 cup fresh raspberries
- 0.5 cup fresh strawberries, chopped
- 1 teaspoon lemon zest
- 2 tablespoons coarse sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be lumpy.
Gently fold in the blueberries, raspberries, strawberries, and lemon zest until evenly distributed. Ensure berries are well coated and not squished.
Spoon the batter evenly into the prepared muffin cups, filling them about 3/4 full.
Sprinkle the tops of the muffins with coarse sugar for a crunchy, sweet top.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your homemade berry muffins!
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 450.7 g | 164% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 252.5 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 428 mg | 33% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1011 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
