Imported from Instagram

Lemon Berry Muffins

Name: Lemon Berry Muffins
Prep time: 45 min
Cook time: 20 min
Total time: 95 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cup Unsalted butter (Melted); 1 cup Granulated sugar; 2 tsp Baking powder; 0.5 tsp Baking soda; Salt (A pinch); 1 tbsp Vanilla bean paste or vanilla extract (Use either vanilla bean paste or vanilla extract); 2.5 cups All-purpose flour (Reserve 2 tablespoons of the dry mixture for coating the berries); 2 Eggs (Room temperature); 1.5 cups Mixed fresh berries (Diced; use blueberries, strawberries, and raspberries. Add more for topping if desired); 1 cup Buttermilk (Room temperature; homemade option: combine 1 cup milk with 1 tablespoon white vinegar or lemon juice and let stand 5–10 minutes); 0.25 cup Sour cream (Room temperature; may be substituted with Greek yogurt); 2 tbsp Neutral oil; 1 large lemon Lemon zest

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Tender lemon-scented muffins studded with diced fresh blueberries, strawberries, and raspberries. Buttermilk and sour cream keep the crumb moist, while a two-temperature bake helps create nicely domed tops.

12 servings95 minAmerican

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Ingredients

0.5 cup Unsalted butter (Melted)
1 cup Granulated sugar
2 tsp Baking powder
0.5 tsp Baking soda
Salt (A pinch)
1 tbsp Vanilla bean paste or vanilla extract (Use either vanilla bean paste or vanilla extract)
2.5 cups All-purpose flour (Reserve 2 tablespoons of the dry mixture for coating the berries)
2 Eggs (Room temperature)
1.5 cups Mixed fresh berries (Diced; use blueberries, strawberries, and raspberries. Add more for topping if desired)
1 cup Buttermilk (Room temperature; homemade option: combine 1 cup milk with 1 tablespoon white vinegar or lemon juice and let stand 5–10 minutes)
0.25 cup Sour cream (Room temperature; may be substituted with Greek yogurt)
2 tbsp Neutral oil
1 large lemon Lemon zest

Steps

1
Preheat the oven to 425°F (220°C). Prepare a muffin tin by lining the cups or greasing them.
2
In a mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the zest is evenly distributed and the sugar is fragrant.
3
Add the room-temperature eggs and whisk for 2–3 minutes, until the mixture is pale in color.
4
Whisk in the melted butter until well combined.
5
Add the buttermilk, vanilla bean paste or vanilla extract, sour cream, and neutral oil. Mix until well combined.
6
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of this dry mixture for coating the berries.
7
Pour the wet mixture into the dry ingredients and mix only until just combined.
8
Toss the diced mixed berries with the reserved dry mixture, then add the coated berries to the batter. Fold them in gently without overmixing.
9
Let the batter sit at room temperature for 30 minutes.
10
Divide the batter evenly among the prepared muffin cups. Add additional berries on top if desired.
11
Bake at 425°F (220°C) for 5 minutes.
12
Reduce the oven temperature to 375°F (190°C) and continue baking for 15 minutes, or until a toothpick inserted in the center comes out clean.
13
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The source refers to the liquid addition as a “milk mixture”; based on the ingredient list, this is the buttermilk. For homemade buttermilk, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice and let stand for 5–10 minutes. Sour cream may be replaced with Greek yogurt for a tangier flavor and moist texture.