Lemon Berry Muffins

A burst of sunshine in the morning! Moist and lemony, with copious amounts of mixed berries in every bite. Irresistible muffins that are easy, healthy and quick. There's so much to love here, and the day has just begun.

Here's my other favorite thing: These muffins are super adaptable. I used frozen fruit in the muffins and (truth) fresh fruit in the photo. I put the fresh fruit back in the fridge after this shot (honesty is the best policy, right?). Truth is, these muffins work with whatever you have on hand - because lemon works with EVERY fruit. If you have fresh berries, use fresh. If you have frozen, use frozen. You can't go wrong! Oh, and if you have just ONE variety (and not a medley of fruits) use ONE; that means strawberries, blueberries, blackberries, and raspberries can stand alone in this recipe - easily. They don't have to share the stage. 
Lemon Berry Muffins

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter (5 tablespoons), softened
3/4 cup granulated sugar
1 large egg
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract
1 cup milk
1 1/2 cups mixed berries (such as raspberries, strawberries, blueberries, and blackberries - cut the strawberries into 1/2-inch pieces), fresh or frozen (keep frozen until ready to use)

Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
In a medium bowl, combine the flour, baking powder and salt. Mix well with a fork and set aside.
In a mixing bowl, combine the butter and sugar and mix on medium speed until blended. Beat in the egg, lemon zest and vanilla.
Beat in half of the flour mixture. Beat in all of the milk. Beat in the remaining flour mixture until just blended. Fold in the berries
Spoon the mixture into the prepared pan, filling each muffin cup about 3/4 full.
Bake for 20 to 25 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the muffins in the pan, on a wire rack, for 5 minutes before serving. Store leftovers in an airtight container.
Makes 12 muffins

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