Sugar Crusted Raspberry Blackberry Muffins ~ #MuffinMonday

Happy Monday! This week raspberries and blackberries combine in this lemon-zested quick muffin that’s the perfect “grab and go” breakfast for any morning. Maddy absolutely adores raspberries and was thrilled to try blackberries for the first time. They were a big hit as well. This came as no surprise to me since she loves most fruits.

These muffins are vibrant and just scream Spring! When you bite into these, you will hit berries with each and every nibble. They’re chock full of them! The recipe says to serve them warm but I actually preferred them more once they fully cooled but you eat them at whatever temperature that strikes your fancy. Either way, they’ll be the perfect way to start your day.



*What’s your favorite fruit this time of year?

One Year Ago: Lemon Mini-Muffins with Lime Scented Sugar


Sugar Crusted Raspberry Blackberry Muffins Adapted from Real Simple

2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

3/4 cup whole milk

1 large egg

1/2 teaspoon vanilla extract

Zest from one lemon

3/4 cup fresh raspberries

3/4 cup fresh blackberries

– Heat oven to 400 degrees. Line a 12-cup muffin tin with paper liners.

– In a medium bowl, combine 1 3/4 cups of the flour and 1/2 cup of the sugar, baking powder, and salt. Add the butter and combine.

– In a second bowl, whisk  together the milk, egg, vanilla and lemon zest.

– Gradually add the milk mixture to the dry ingredients and stir just until combined; the batter will be lumpy.

– Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.

– Fill each muffin cup 3/4 cup full. Top each with a whole berry, if desired. Sprinkle the batter with the remaining sugar.

– Bake for 17-20 minutes or until a toothpick inserted into the center of a muffins comes out clean.

– Transfer pan to a wire rack to cool for 10 minutes. Serve warm or at room temperature.

– Enjoy!


About FoodBabbles

I'm just a girl with a passion for good food. Especially the sweet side of life. I love to eat it, make it, read about it... if it has to do with food, it's for me. I'd like to share my food, writing and photos with you. Sometimes they come out great. Other times, well... there are some mishaps but I'll share those with you too. I'm only human! Either way, I enjoy it and hope you will too! So here are sugary, sweet culinary delights from my talented yet dangerously klutzy hands so obviously not bred to work with sharp knives and hot ovens.
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7 Responses to Sugar Crusted Raspberry Blackberry Muffins ~ #MuffinMonday

  1. Cute muffins! And you did a double dose of berries like me. We’re awesome, aren’t we? Glad you joined us this week 🙂

  2. Lisa says:

    My two favorite summer fruits in a muffin. This is definitely right up my alley, especially with that sugary crust! My dream house will have a garden filled with raspberry and blackberry bushes – and this recipe will become a ‘forever’ recipe – I can feel it 🙂

  3. i thought about adding lemon zest too but didn’t! i bet the muffins were great with it and i love that you used raspberries and blackberries!

  4. Muffins look gorgeous!

  5. Wow – your muffins look like they turned out great! I could practically taste the crunch of the sugar tops. And blackberries would work so well with this recipe. Nice adaptions.

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