If you have some berries hanging out at the back of the fridge, these easy berry muffins are the best way to use them up. I’ve made them with just blueberries as well – my preferred blueberry muffins recipe.
They are very easy to make without a mixer if you don’t have it. I made them this morning before starting work, they only take a few minutes to put together and then about 20 minutes to bake. These easy berry muffins are not too sweet and make for a nice snack or a treat.
If you don’t have the time to zest a lemon, you can skip this step, but I encourage you not to – it’s a small detail that makes these muffins addictive.
I’ve seen similar recipes using butter instead of the oil. I think it’s a personal preference. If you use butter (the same amount, 1/2 cup), the muffins will be more dense and cake-like. Made with oil, the texture is on a fluffy side. Either way works!
Makes 12 muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup canola oil (or other neutral oil)
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- Zest of one lemon
- 1/2 cup milk
- 2 cups fresh mixed berries (strawberries, raspberries, blueberries)
- 2 tablespoons turbinado sugar, optional (also called raw sugar or demerara sugar)
- Preheat the oven to 375 F.
- Mix the eggs, sugar and oil with a hand-held mixer or by hand (mixer works best if you have it) until light and fluffy. Add the milk, vanilla, and lemon zest, mix well.
- Combine the flour, salt, and baking powder. Add the dry ingredients to the egg mixture and stir just to combine, don’t mix for too long at this point.
- Add the berries and fold them into the batter.
- Line a 12-cup muffin pan with paper liners and spray with oil or grease with butter. Fill in the cups of the muffin tin ¾ full. Sprinkle the tops with the turbinado sugar. Bake for 20- 22 minutes.