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Very Berry Muffins

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“The original recipe used frozen raspberries, but I had a berry mix of raspberries, cherries, blueberries, and blackberries on my hands. The result was very tasty! I made these for a light brunch on Thanksgiving day.”
READY IN:
45mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease 12 muffin cups.
  3. For crumb topping, combine 1/4 cup flour and brown sugar in a small bowl.
  4. Cut in 2 tablespoons butter until mixture is crumbly.
  5. Set aside 1/4 cup flour.
  6. Combine 1 3/4 cups flour, granulated sugar, baking powder, baking soda, salt and lemon peel in a medium bowl. Combine milk, melted butter and egg. Mix well.
  7. Toss berries with 1/4 cup flour until coated.
  8. Add berries to muffin mixture.
  9. Spoon batter into muffin tins until 3/4 full.
  10. Sprinkle with crumb topping.
  11. Bake for 25-30 minutes or until toothpick inserted comes out clean.
  12. Cool in pan for 2 minutes then remove to wire rack.
  13. Serve warm or at room temperature.

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