Lemon Triple Berry Muffins
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By Mindy Rischar
Lemon Triple Berry Muffins
10 steps
Prep:15minCook:30min
Updated at: Mon, 11 Sep 2023 01:53:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories254.6 kcal (13%)
Total Fat9.1 g (13%)
Carbs40 g (15%)
Sugars21.6 g (24%)
Protein3.9 g (8%)
Sodium244.4 mg (12%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
2 cupsall-purpose flour
spooned into measuring cup and leveled-off
2 teaspoonsbaking powder
¾ teaspoonsalt
½ cupunsalted butter
softened
1 cupgranulated sugar
2eggs
large
1 ½ teaspoonsvanilla extract
½ cupmilk
2 ¼ cupsfrozen mixed berries
blueberry, raspberry, blackberry mix
2 tablespoonsturbinado sugar
lemon zest
2 Tbsplemon juice
Instructions
Step 1
Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners.
Step 2
In a medium bowl, whisk together the flour, baking powder and salt.
Step 3
In the bowl of an electric mixer, beat the butter, lemon zest and granulated sugar for about 2 minutes.
Step 4
Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
Step 5
Beat in the vanilla extract and lemon juice.
Step 6
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
Step 7
Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
Step 8
Scoop the batter into the prepared muffin tin they will be very full.
Step 9
Sprinkle the turbinado sugar evenly on top of the muffins.
Step 10
Bake for about 30 minutes, until lightly golden.
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