February 9, 2011

Lemon-Berry Muffins


For some reason, as much as I love a beautiful cake or coffee cake or other large treat, something that comes individually packaged is so much better! Which, is why muffins and cupcakes are awesome.

Small things are cute and that's that. Except I think that giant muffins are also delicious, so that kind of blows that theory out of the water. Oh, well. 

I made the muffins a few weeks ago for a group of people at church. I couldn't decide between blueberry muffins or some other concoction, so I went with the "other concoction." Basically, I took a blueberry muffin recipe and did my own thing like using blueberries, raspberries, strawberries and blackberries; adding lemon zest/juice; streusel! [A couple of weeks ago I was on a streusel binge, so thankful that is over. For now.]

Since I was using frozen fruit I had the brilliant (BRILLIANT!) idea of letting the berries thaw and have them rest on paper towels to rest and release their juices. Good in theory. In practice? Time wasted.  

I cut up some of the larger berries into smaller pieces so that there was a good mix in each muffin. Equality for all berries! 

Then came decision time, cinnamon flavors and berries vs lemon and berries? Well, I went with the lemon, but I think the cinnamon would also be quite delicious. 
Zest and juice both please. I do love lemon. It's like edible springtime in the middle of winter. 
[Someday I'm going to get my act together and either a)bake when there's natural light or b)use my white balance properly.]

Waste of time #2: tossing the berries in flour. Now, I think this would have been more successful if I had used fresh or frozen berries, but my thawed berries kind of turned into a hot mess. 

I whipped up a little streusel to top the batter with before baking and voila! Lemon-Berry Muffins! 

Lemon-Berry Muffins
  • 2 cups All-purpose Flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • 1  Egg
  • 1 cup Sugar
  • 4 Tablespoons Unsalted Butter, melted
  • 1-¼ cup Sour Cream
  • zest and juice from one lemon
  • 1-½ cup Frozen Berries (I used blueberries, raspberries, blackberries and strawberries)

  • 4 tblsp butter, softened
  • 3/4 cup flour
  • 1/4 cup brown sugar


  1. Your muffins look fantastic. Sounds like you went with a great flavor choice. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-4.html

  2. ohmygosh, i still don't regret eating so much batter. not even when it got to the bowl and spoon point.

    i'm sure the muffins were as tasty : )