Multi Berry Muffins

Multi Berry Muffins are one of my favourite breakfast/brunch items. Served warm with a hot coffee is a perfect way to start a day. Using one than one berry creates a different flavour in every bite. I also use frozen berries in this recipe as the are easier to mix without getting squashed. Try using raspberries, blueberries, blackberries, sliced strawberries etc.

Multi Berry Muffins

A divine refreshing filling delicate muffin that always makes me smile. These Multi Berry Muffins are my favourite.

4.87 from 81 votes

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Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: Blackberries, Blueberries, Fruit, Muffins, Multi Berry Muffins, Redcurrants

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 Muffins

Calories: 295kcal

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Ingredients

 

MetricImperial

• ▢ 2 cups berries frozen blueberries, redcurrants etc
• ▢ 1 large lemon zest only
• ▢ 2 large eggs free range
• ▢ 2 tsp vanilla extract
• ▢ 2 tbsp lemon juice use zested lemon
• ▢ 1 ½ cups milk whole
• ▢ 2 tsp baking powder
• ▢ ½ tsp baking soda
• ▢ ½ tsp salt
• ▢ 3 cups flour all purpose
• ▢ 1 cup sugar granulated
• ▢ ½ cup unsalted butter soft

Instructions

• Fill a 12-cup muffin/cake tin with muffins cup liners.
• Preheat the oven to 190C/375F/Gas Mark 5
• Using a large mixing bowl, add the sugar, milk, eggs, vanilla extract melted butter and the lemon zest and juice and stir thoroughly to combine.
  2 large eggs, 2 tsp vanilla extract, 2 tbsp lemon juice, 1 ½ cups milk, 1 cup sugar, ½ cup unsalted butter, 1 large lemon
• In a smaller bowl, add the baking powder, baking soda, flour and the salt and stir to combine.
  2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 3 cups flour
• Slowly pour the flour mixture into the milk/egg mixture and stir making sure that everything is combined and there are no lumps of flour.
• Add the frozen berries and gently mix together. Be gentle as you don’t want to mush the fruit.
  2 cups berries
• Spoon the muffin mixture into the cup liners equally.
• Place in the oven on the middle shelf and bake for 25 minutes or until the muffins have risen and gone a lovely golden colour.
• Remove from the oven when baked and allow to cool slightly as the fruit will be piping hot.

Nutrition

Calories: 295kcal | Carbohydrates: 46g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 239mg | Potassium: 123mg | Fiber: 2g | Sugar: 21g | Vitamin A: 345IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg