Berry Muffins
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
Ingredients
Units
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- 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)
Instructions
- Preheat oven to 375ËšF.
- 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.
Notes
Serve berry muffins warm, these muffins are best eaten the day of.
Or freeze muffins and reheat later.
Nutrition
- 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
Find it online: https://bakingforfriends.com/muffins-light-and-sweets-like-cake/