Berry Muffins


prep 0:05       total 0:40


6 to 12 servings



2 cups flour
3/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
2 eggs
1/4 cup oil
1/4 cup melted butter
3/4 cup milk
1 tsp. vanilla extract
1/2 lb. berries, fresh or
frozen *


Heat oven to 350°F. Sift the dry ingredients together. Mix in the eggs, oil, butter, milk and vanilla. Fold in your choice of berries. Pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan. (Tip - an ice cream scoop makes easy work of this task, and muffins are the same size.) Bake for 30-40 minutes, start checking at 30 minutes or so. Cool in pan on rack for about 5 minutes, then turn on out on rack to cool.

Author's Comments

This is a recipe from The Muffin Lady cookbook, that I changed a little bit. It makes a delicious, bakery style muffin. I use a frozen berry mix, and the combination is heavenly.

* I get a blend of frozen berries at my grocery store -- raspberries, blackberries, strawberries and blueberries. These make a great mixed berry muffin,and they're much more economical than fresh. But use what you have.

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