With berries coming in season this recipe from Lisi’s Luscious Desserts will make your breakfast! They are moist, filled with berry goodness and not too sweet – these are perfect for a Sunday brunch. The muffin part of this recipe is great for all types of additions and whole wheat pastry flour is also a nice change up. Enjoy!
Blueberry Raspberry Muffins
2 1/2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, melted
1 cup milk
lemon zest from about a half lemon
1 cup fresh (or frozen but not thawed) blueberries
1/2 cup fresh raspberries
Preheat oven to 375 degrees.
Whisk together flour, sugar, baking powder and salt. Set aside.
Combine the melted butter, eggs, milk and zest and then mix into the dry mixture by hand (wooden spoon or fork). Mix until just incorporated and try not to over-mix.
Smash the raspberries,pureed with a fork – to spread the raspberry flavor throughout the batter. I like that flavor throughout – or smash half and leave some whole. Anyway, fold in the berries and bake for about 22-26 minutes. Just check often – with a toothpick and try not to over-bake. You want these to be moist and tasty!