these muffins come together with just 2 bowls and 10 ingredients. full of summer flavor, they’re perfect for a quick morning breakfast, or even dessert when served warm with ice cream!
I found myself with a bunch of mixed berries on hand at the end of the week last week and I considered a bunch of different options (cobbler, baked oatmeal, freeze them to have on hand for smoothies) but ultimately decided it had been a while since I made muffins so muffins it was!
Not only are these delicious and full of summer flavor, but they’re so easy to make. All you need are 2 bowls and 10 ingredients to make them! The batter comes together in just about 10 minutes and then they’re off to the oven to bake.
They’re also completely customizable. You can use whatever berries you have on hand and while I love the added fiber from the whole grain flour, all-purpose would work perfectly here as well. You can also go half AP and half whole grain flour if you want a less dense muffin. Don’t get me wrong, these are light and fluffy – but hearty (which happens to be exactly why I love them!)
My favorite ways to serve them include:
- Crumbled over yogurt with additional mixed berries
- Warmed and slathered with nut butter (tastes exactly like a PB&J!)
- Warmed and served with ice cream for a cobbler-like dessert
They literally work for a quick grab & go breakfast, as dessert or a snack. With minimal legwork and cleanup, these are definitely my kind of muffins!
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mixed berry lemon whole grain bakery style muffins
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 12–15 muffins 1x
- Category: breakfast
- Method: baking
Description
these muffins come together with just 2 bowls and 10 ingredients. full of summer flavor, they’re perfect for a quick morning breakfast, or even dessert when served warm with ice cream!
Ingredients
- 3 cups white whole wheat flour (Trader Joe’s is my favorite and I find yields the most consistent results)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 8 tablespoons unsalted butter, softened (not melted)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 3/4 cup plain Greek or skyr yogurt
- 1 1/2 cups mixed berries, washed
Instructions
- Preheat oven to 375 degrees F and line a 12-cup muffin pan with paper liners and spray with cooking spray.
- With an electric hand mixer or in a stand mixer bowl fitted with paddle, add butter, sugar and lemon zest whipping until fully combined and fluffy.
- Add eggs, one at a time whipping for 30 seconds with each addition.
- Add yogurt, whipping another 60 seconds or until fully combined.
- In a separate mixing bowl, combine flour, baking powder, baking soda and salt, whisking by hand to thoroughly combine.
- Add dry mixture to wet mixture in 3 separate additions, just combining with each addition.
- Add the berries to the batter and give a couple gentle folds to combine (careful not to over mix or the muffins will be tough). The batter will be thick.
- Using a cookie scoop, scoop 3-4 large scoops into each prepared cup of the muffin tin (cups should be full to the top with batter, you want the batter to rise up over the edge for the true bakery-style muffin top experience!) – you may find you have a little extra batter, so feel free to bake it up after the first batch or make some mini muffins with it!
- Bake until muffins are golden brown and a toothpick inserted into the center comes out clean (about 25-30 minutes)
- Let cool for 5 minutes and then serve.
Keywords: muffins, breakfast, baking, whole grain
recipe adapted from Cook’s Illustrated Bakery-Style Muffins
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I made these last week and they came out so well! I don’t usually have good luck baking with whole wheat flour but these really did come out like bakery muffins! I did not have any lemon so I left it out but they were still delicious. 😊 I filled each muffin to the top and it actually made 23 muffins total for me.
Oh yay I’m so glad to hear it! And I can totally see getting 23 muffins out of it – I actually pack the batter in until it’s almost like a mountain standing in each cup so you could definitely fill just to the top and get even more! 🙂