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Fresh Berry Muffins

These berry muffins are a tender, moist treat packed with ripe, seasonal berries and a hint of lemon zest. The batter is gently folded to preserve the juiciness of the fruit, then baked until golden with a slightly cracked top. The result is a bright, juicy muffin with a fluffy crumb and bursts of tart-sweet berry flavor in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour can substitute half with whole wheat flour
  • ½ cup granulated sugar adjust sweetness based on berry ripeness
  • 1 tbsp baking powder for rise and fluffiness
  • ¼ tsp salt
  • ½ cup unsalted butter softened at room temperature
  • 2 large eggs at room temperature
  • ½ cup milk whole or plant-based
  • 1 tsp lemon zest brightens the flavor
  • 1 cup fresh berries raspberries, blueberries, or blackberries

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This creates a fluffy, dry base for your batter.
  3. In a separate bowl, beat the softened butter until smooth and creamy, then add the eggs one at a time, mixing well after each addition. Stir in the lemon zest for a bright aroma.
  4. Pour the milk into the wet mixture and stir until just combined. This helps the batter stay tender and moist.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined. Avoid overmixing to keep the muffins light.
  6. Gently fold in the fresh berries, trying not to crush them so they stay intact and juicy during baking.
  7. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. You can add a few extra berries on top for a pretty finish.
  8. Bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. The tops will crack slightly, revealing juicy berry pockets.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely or enjoy warm.
  10. Serve the muffins slightly warm or at room temperature, perhaps with a dusting of powdered sugar or a squeeze of lemon for extra brightness. Enjoy the juicy burst of berries in every bite!

Notes

For best results, use ripe, seasonal berries and handle the batter gently to keep it tender and moist. Feel free to experiment with different berries or citrus zests for variety.