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Mixed Berry Muffins

These tender muffins are packed with a vibrant mix of fresh berries, which add a burst of tartness and juiciness to each bite. The recipe involves gentle folding of berries into a lightly sweetened batter, then baking until golden and fluffy. The result is a visually appealing, moist muffin with pockets of juicy fruit and a subtle citrus aroma.
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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 sifted
  • 1/2 cup sugar lightly packed
  • 1 tablespoon baking powder fresh
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 eggs beaten
  • 1 teaspoon lemon zest freshly grated
  • 1 1/2 cups mixed berries fresh or thawed frozen, drained

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Lemon zester

Method
 

  1. Preheat your oven to 180°C (350°F) and line your muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, whisk together the sifted flour, sugar, and baking powder until evenly combined. This creates a fluffy, airy base for your batter.
  3. In a separate bowl, melt the butter and let it cool slightly. Then, whisk in the beaten eggs and lemon zest until the mixture is smooth and fragrant.
  4. Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the batter just until the ingredients are combined; avoid overmixing to keep the muffins light and tender.
  5. Carefully fold in the berries, distributing them evenly without crushing, so they stay plump and juicy inside the batter.
  6. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. The batter will be thick, so use the back of a spoon or a small ice cream scoop for easy portioning.
  7. Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean with moist crumbs.
  8. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool slightly and set the crumb.
  9. Once cooled for a few minutes, serve the muffins warm or at room temperature. They are delicious on their own or with a light dusting of powdered sugar or a squeeze of fresh lemon.

Notes

Handle berries gently to prevent breaking and bleeding their juices into the batter. For a more intense citrus flavor, add a splash of vanilla extract or a pinch of cinnamon.