These berry muffins are as sweet as cake! They make a great substitution for when you’re craving something sweet but not looking for a sugar overload! The recipe has been adapted from Edna Staebler. If you are familiar with Edna and her famous books on Mennonite cooking and baking then you will know that she does desserts very well!
My mom has been using her recipes since I can remember, and one of our favourites is Edna’s blueberry muffin recipe. They are light, airy and bursting with fruit. You can use any fruit that you’d like but blueberry is the most popular in our family.
I love to switch up the fruit and use raspberries or blackberries. Since the texture is more like cake than muffin I find that I like to have fun with the fruit combinations and I stay clear of any nuts in the recipe.
These muffins are best served the day of. Nothing beats warm muffins served right from the oven!! The tops of the muffins start to go a little sticky once you put them into an airtight container, so be warned this is normal. Although we don’t have too much of a problem in our house as they never stick around long enough!
Here I’ve made strawberry rhubarb and blueberry muffins. But have fun mixing up the fruit and try out different combinations. A mixed berry muffin is one of my faves!
The most important thing to remember when making muffins is you never want to overmix the batter!! Especially when you are adding fruit, as you’ll be mixing the batter a little extra to make sure you incorporate the fruit into the batter. All you want to do is fold the fruit in a few times.
Hope you enjoy these muffins as much as my family does! Happy Baking!Print
These berry muffins are light & sweet as cake. They are light, airy and bursting with fruit. You can use any fruit that you’d like; blackberries, raspberries and mixed fruit. They are best eaten the day of.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 10–12 1x
- Category: Breakfast
- Cuisine: American
- 3/4 cup sugar
- 1/4 cup melted unsalted butter
- 1 large egg lightly beaten
- 1 1/2 cups cake and pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup full milk
- 1 1/2 cups blueberries (mixed fruit, raspberries or blackberries)
- Preheat oven to 375˚F.
- Line a muffin tin with paper cups, set aside.
- In a large bowl beat butter and sugar together until light and fluffy, add the egg and mix well.
- In a separate bowl whisk flour, baking powder and salt together.
- Add dry ingredients into the butter and sugar mixture alternating with the milk just until combined. Do not overmix!
- Gently fold in your berries.
- Spoon batter into muffin cups and bake for 15 – 18 minutes.
Serve berry muffins warm, these muffins are best eaten the day of.
Or freeze muffins and reheat later.
- Serving Size: 1
- Calories: 140
- Sugar: 14.2g
- Sodium: 109mg
- Fat: 4.5g
- Saturated Fat: 2.6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 24.1g
- Fiber: 2.1g
- Protein: 2.9g
- Cholesterol: 24mg
Keywords: Berry Muffins, Muffins, Breakfast, Treat, Muffin
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