0 from 18 votes
Mixed Berry Muffins
Start off your morning right with these slightly sweet and juicy Mixed Berry Muffins, calling for fresh raspberries and blueberries! A sure winner!
Prep Time
15 mins
Cook Time
15 mins
Total Time
43 mins
Servings: 16 (3T) muffins
Calories: 149 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup blueberries 160g
- ½ cup fresh raspberries 70g
- ½ cup fresh blackberries 70g
- 2 cups all-purpose flour 240g + 1 tablespoon (10g) extra for tossing the berries in
- 2 teaspoons baking powder 10g
- ½ teaspoon kosher salt 4g
- 1 cup granulated sugar 200g
- ½ cup sour cream 135g
- ¼ cup vegetable oil (54g) or another neutral oil
- 2 tablespoons lemon zest from 1 large lemon
- ½ cup milk 140g
- 2 large eggs ~100g
- 1½ teaspoons pure vanilla extract 7g
- 2 tablespoons raw sugar for sprinkling (32g)
Instructions
- Preheat the oven to 400°F. Line a muffin tin with baking cups. Spritz the cups with nonstick baking spray, if desired, and set aside.
- Toss the blueberries, raspberries and blackberries in the extra 1 tablespoon of flour. Set aside.
- Measure the rest of the flour (2 cups), baking powder and kosher salt into a medium bowl. Whisk to combine. Set aside.
- Combine the sugar, sour cream and vegetable oil in a large bowl. Mix together until combined and smooth with a rubber spatula.
- Add the lemon zest, eggs and vanilla extract. Stir to combine.
- Pour in the milk, and stir until just combined.
- Sprinkle the dry ingredients on top of the wet, and stir until the muffin batter comes together. Do not overmix!
- Gently fold in berries to the batter until they are scattered throughout. Be gentle, as the berries can fall apart if you are too rough with them.
- Measure 3 tablespoons of the batter into each of the prepared muffin tins.
- Sprinkle raw sugar over the tops of the muffins. You may also add additional berries to the tops of the muffins. Transfer to the preheated oven.
- Bake for 25-28 minutes, or until golden brown and cooked through to where an inserted toothpick comes out clean.
- Let the muffins cool for 15-20 minutes, then enjoy!
Cup of Yum
Notes
- This recipe will make 16 regular-sized muffins with 3T of batter in each.
- For the mini muffins, bake in greased muffin tins for 15 minutes. Check on them and see. Remove when an inserted toothpick comes out clean.
Nutrition Information
Serving
1 muffin
Calories
149kcal
(7%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
26mg
(9%)
Sodium
87mg
(4%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
103IU
(2%)
Vitamin C
4mg
(4%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16(3T) muffins
Amount Per Serving
Calories 149
% Daily Value*
| Serving | 1 muffin | |
| Calories | 149kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 26mg | 9% |
| Sodium | 87mg | 4% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.