Summer Lemon-Berry Muffins

Our new home has a row of blueberry and raspberry bushes. For the past few weeks, while Julianna is still snoozing, I look forward to grabbing my cup of coffee and heading out to the fruit bushes beside our house with the boys to see what’s ripened overnight.

Blueberry HeavenSpider HomeHow did I ever live without this?

Flower beautyIMG_4094It’s glorious.

At one point, I was picking several quarts of fruit daily. And what I didn’t freeze made their way into a variety of baked goods. Mostly muffins. LOTS of muffins.

These muffins to be exact…

Summer Lemon-Berry Muffins-lemon zest, raspberries, and blueberries make the perfect combination for a summer muffin! |sneaksandsweets|Lemon, Raspberry, Blueberry Muffins (aka Summer Lemon-Berry Muffins).

The blueberry only version of these muffins have been a favorite of mine for a long, long time. Tossing in a few raspberries and lemon zest…YUM.

Summer Lemon-Berry Muffins-lemon zest, raspberries, and blueberries make the perfect combination for a summer muffin! |sneaksandsweets|These muffins are light and fluffy,

Summer Lemon-Berry Muffins-lemon zest, raspberries, and blueberries make the perfect combination for a summer muffin! |sneaksandsweets|Are bursting with flavor,

Summer Lemon-Berry Muffins-lemon zest, raspberries, and blueberries make the perfect combination for a summer muffin! |sneaksandsweets|And extremely delicious. I have decided that because they are filled with fresh summer berries, it is completely acceptable to devour them for weeks on end.

These muffins are a must in your recipe box.

Enjoy!

Summer Lemon-Berry Muffins
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Ingredients
  1. 1 cup butter (room temp-ish)
  2. 3 cups flour
  3. 1-1/2 cups sugar
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 3 eggs
  7. 1 cup buttermilk
  8. zest and juice of one lemon
  9. 1 cup blueberries (fresh or frozen)
  10. 1/2 cup raspberries (fresh or frozen)
Instructions
  1. Preheat oven to 375 degrees.
  2. Sift dry ingredients together in a large bowl. Add butter and work into crumbs using hands. Set aside 1 cup of the crumbles.
  3. Add eggs, buttermilk, lemon zest/juice. Beat until batter is just smooth.
  4. Gently fold in berries.
  5. Place generous scoopfuls of batter into muffin tins. Top muffins with reserved crumbles.
  6. Bake 20-25 minutes.
Notes
  1. Yields 12 jumbo muffins or about 24 regular muffins.
Sneaks & Sweets http://sneaksandsweets.com/

Summer Lemon-Berry Muffins-lemon zest, raspberries, and blueberries make the perfect combination for a summer muffin! |sneaksandsweets|

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