With most bloggers getting ready for fall and posting pumpkin this and that, I am not ready to go into the fall season yet. Summer berries have slowly started going off sale at the grocery store, and this makes me sad. Not only because it affects my green smoothies in the morning but because I love baking with summer berries as well. I am making this month the last of the summer berries recipe month! Let's start if off with a simple breakfast muffin.
Lemon Berry Muffins, adapted from America's Test Kitchen
3 cups flour
1 cup sugar
1 tbsp. baking powder
½ tsp. salt
1½ cups plain Greek yogurt
1 tsp. lemon zest
2 large eggs
½ cup butter, melted and cooled
1½ cups fresh mixed berries
1 tbsp. flour
Instructions:
(1) Preheat oven to 375 degrees F. Grease standard or mini size muffin tin.
(2) Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, mix the yogurt, lemon zest and eggs until smooth.
(3) Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter.
(4) Toss the fresh berries with the tablespoon of flour. This will prevent the berries from sinking to the bottom of the pan. I used blueberries and strawberries. Fold in berries to the muffin batter.
(5) Scoop batter into greased muffin tin, approximately 2/3 full. Bake until golden brown. 15-18 minutes for mini muffins, or 25-30 minutes for standard muffins. Let cool for 5 minutes in the pan and then flip out onto a wire rack.
These muffins are fluffy with a hit of lemon and a burst of berries! I like to make them in mini form because it makes them easily popable! I like to grab a handful of them on my way out the door for an on-the-go breakfast! I hope that you enjoy the last of the summer berries in your local grocery store!
Happy Baking!
Lemon Berry Muffins, adapted from America's Test Kitchen
3 cups flour
1 cup sugar
1 tbsp. baking powder
½ tsp. salt
1½ cups plain Greek yogurt
1 tsp. lemon zest
2 large eggs
½ cup butter, melted and cooled
1½ cups fresh mixed berries
1 tbsp. flour
Instructions:
(1) Preheat oven to 375 degrees F. Grease standard or mini size muffin tin.
(2) Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, mix the yogurt, lemon zest and eggs until smooth.
(3) Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter.
(5) Scoop batter into greased muffin tin, approximately 2/3 full. Bake until golden brown. 15-18 minutes for mini muffins, or 25-30 minutes for standard muffins. Let cool for 5 minutes in the pan and then flip out onto a wire rack.
These muffins are fluffy with a hit of lemon and a burst of berries! I like to make them in mini form because it makes them easily popable! I like to grab a handful of them on my way out the door for an on-the-go breakfast! I hope that you enjoy the last of the summer berries in your local grocery store!
Happy Baking!
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