Best Summer Berry Muffins Recipes

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TRIPLE BERRY MUFFINS



Triple Berry Muffins image

Triple Berry Muffins are moist, sweet, and bursting with tart berry flavor. Use fresh or frozen berries for these classically delicious breakfast treats.

Provided by Sue Moran

Categories     Breakfast

Time 40m

Number Of Ingredients 12

1/2 cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs
1 1/2 cups whole milk
2 tsp vanilla extract
zest of 1 medium lemon
2 Tbsp lemon juice
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups all purpose flour
2 cups mixed berries (fresh or frozen), heaped

Steps:

  • Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
  • In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, vanilla extract, lemon zest and lemon juice.
  • In a separate bowl, whisk together the baking powder, baking soda, salt, and flour.
  • Add the flour mixture to the wet ingredients and mix to combine, until there are no pockets of dry flour left.
  • Gently fold in the berries, just until evenly distributed.
  • Divide the batter between the prepared muffin cups. This recipe makes enough for 12 large muffins, so you should be able to fill your muffin cups all the way to the top.
  • Bake for about 25-30 minutes, until risen and just starting to turn golden on top.

Nutrition Facts : Calories 291 kcal, Carbohydrate 46 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 51 mg, Sodium 169 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

MIXED BERRY MUFFINS



Mixed Berry Muffins image

These fluffy and moist triple berry muffins come together quickly and are loaded with juicy strawberries, raspberries and blueberries.

Provided by Natasha Kravchuk

Categories     Easy

Time 30m

Number Of Ingredients 11

2 large eggs (room temperature)
1 cup granulated sugar
1 cup Greek yogurt ((or sour cream))
1/2 cup extra LIGHT olive oil ((not extra virgin))
1 tsp vanilla extract
1/4 tsp sea salt
2 cups all-purpose flour (*measured correctly)
2 tsp baking powder
1/2 cup strawberries (hulled and diced)
1/2 cup raspberries
1/2 cup blueberries

Steps:

  • Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.
  • Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
  • In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.
  • Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
  • Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 340 kcal, Carbohydrate 52 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 61 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

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