Sorry, I don’t have high end pictures for you folks like ever. And this picture is actually of the first batch I made that weren’t as good as the second batch. Okay, actually I personally liked the first batch because it was super dense and moist to me. But muffins are not supposed to be like that. I took a look at my baking powder and realized it was 2 YEARS after the best by date. Oops. So I went out and bought new AP flour and baking powder and boom, the muffins were a hit at work!
And yes, I did get this recipe from TikTok. It was from a very sweet older man who exclaimed his wife eats 1-2 of these muffins a day. His recipe was all raspberries while mine has strawberries, blackberries, blueberries and raspberries (not trying to sound fancy, that’s just what comes in the frozen bags for smoothies!). This is a great recipe and the lemon zest really adds the perfect zing. The recipe below includes my little tweaks.
Mixed Berries Muffins
3 C all purpose flour (no need to sift)
1 1/4 C sugar (I probably just used 1C and 2T)
4 t baking powder
⅔ C oil (corn, canola, vegetable)
2 large eggs
1 T pure vanilla extract
1 C buttermilk
Zest of 1 lemon
1 C frozen strawberries, chopped small
1 C frozen mixed berries, chopped small
Chop up strawberries and place back into freezer. Chop up frozen mixed berries and place back into freezer, keep the 2 cups of berries separate.
Mix dry ingredients in a bowl, set aside.
Mix wet ingredients together in a bowl and pour into dry ingredients. Mix until batter is formed (no flour left).
Add frozen berries one cup at a time, folding berries into the mixture (do not mix or overmix). Spoon into lined muffin tins.
Bake at 400 degrees for 23 minutes or until a toothpick comes out clean.
Note: Batter produced enough for about 18 muffins.