Triple Berry Muffins
These triple berry muffins are bursting with fresh fruit. Fluffy, buttery, super moist & oh so soft - these are the perfect summertime breakfast!
Servings 14 muffins
Calories 224kcal
Ingredients
- ½ cup unsalted butter , room temperature
- 1 cup granulated sugar
- 2 large eggs , room temperature
- 2 teaspoons vanilla
- 1 tablespoon lemon zest
- ¼ cup sour cream , room temperature
- ¾ cups milk , buttermilk preferred*
- 2 and ½ cups all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 cups mixed berries , fresh or frozen (if using frozen, do not thaw)
- 1 tablespoon flour , if using frozen berries
Instructions
- Preheat the oven to 425F degrees. Line with muffin papers or butter and flour two 12-cavity muffin pans. I ended up with 15 muffins total.
- In a large bowl beat the butter and sugar until light and fluffy. Add in the eggs and vanilla and continue beating until combined.
- Turn off the mixer. Fold in the lemon zest, sour cream and milk using a large rubber spatula or wooden spoon.
- In a separate medium sized bowl, whisk together the flour, baking powder & salt. Gently fold the dry ingredients into the wet until almost combined. The batter will be very thick.
- If using frozen berries - toss the berries with 1 tablespoon of flour. Then gently fold the berries into the muffin batter.
- Fill muffin cavities to the top (about ⅓ cup batter). Bake at 425F for 5 minutes then turn down the oven to 375F and continue baking for 10-13 minutes. The tops should be just starting to brown and an inserted toothpick should come out clean.
- Let muffins cool in the pan for 5-10 minutes. Then remove and continue cooling on a wire rack.
Notes
*Or add 2 teaspoons of vinegar to ¾ cup milk.
Nutrition
Calories: 224kcal