This Muffin stands by its name Fruit Explosion Berry Lemon Muffin. It is an explosion of 3 different types of berries, plus citrus fresh lemon flavor for lemon zest. It is soft and moist, a tender delicious breakfast muffin to go.
This muffin recipe was inspired by one the most visited Muffin recipe, the Blueberry Yogurt Muffin. That recipe uses milk and yogurt to attain the soft and moist muffin, but in this recipe I decided to drop the yogurt since not all the time I have a yogurt on hand. I had people asking me what they can use to replace yogurt in some of my recipe, or if they can remove yogurt in the recipe. So I thought a muffin recipe without the yogurt is a good option.
What If I do not have buttermilk?
When I first started using buttermilk, I used to buy a carton of buttermilk about 1L, and guess what? It drove me crazy thinking where I’m supposed to used the rest, it’s not like milk that’s more versatile. At least I ca drink the milk, it’s easier to find use of milk than buttermilk. In Canada, I haven’t seen Buttermilk sold in smaller size, it always comes in 1L. The solution, I made buttermilk substitution at home using just milk and lemon juice or plain white vinegar. All I did was to mix the milk and lemon juice, then I left it for about 10 minutes or until it starts to curdle, it’s that easy. Problem solved, no need to buy a carton of buttermilk. I’ll leave the measurement below.
DIY Muffin Liner
I did not use any muffin liner for this one. I sprayed the muffin tins with oil and scooped the batter in each tin hole. You can also use a muffin liner but If you do not have one hand, I have a short tutorial on how you can make your own muffin liner at home. It is very simple and easy. Watch the video now and check my [VIDEO] How To Make Muffin Liners Out of Parchment Paper
How to Make Fruit Explosion Berry Muffin
This recipe is so simple you don’t even need a stand mixer. Here’s why you need to do. First mix all the dry ingredients (including the berries). Gently mix just until the berries are coated with flour, this will prevent the berries from sinking in the bottom of the muffin. In a separate bowl mix the wet ingredients. Then add the dry ingredient to the wet ingredients and mix just until combined, no over mixing please. The batter going to be thick which is what you want so that the berries will not sink in the bottom.
Once the batter is ready, simply divide it into your muffin liners. You can make it in a regular size muffin or in a big muffin tin but you have to adjust the baking time. When filling the muffin liner, full 3/4 full only to give space when the muffin rises. Add some berries on top for a more beautiful muffin, totally optional but you can never go wrong with adding few more Berries on top. Start the baking temperature at 400F for 5 minutes then lower it to 350F for the rest of the baking time, no need to open the oven when you lower the temperature. The initial high temperature will help the muffin rise faster while the 350F will maintain the structure of the muffin without overtaking it. Ok, so let’s get stared!
- 1/3 cup fresh full fat Milk or Buttermilk
- 1 large Egg – room temperature
- 1/2 teaspoon Vanilla Extract
- 2 tablespoon unsalted Butter, melted and cooled (microwave 30 seconds)
- 1 1/4 cup All-Purpose Flour
- 1/3 cup Granulated Sugar
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- Zest of 1 Lemon
- 1 1/4 cup fresh or frozen mix Berries (set aside few pieces for the toppings) – If using frozen, do not thaw, use as is.
- Preheat oven to 400F and spray or line muffin baking pan with muffin liners.
- Dry Ingredients: In a large bowl, whisk the flour, lemon zest, baking powder, baking soda and salt together. Add mix Berries making sure to coat the fruits with flour.
- Wet Ingredients: In a medium bowl, mix the melted butter, sugar then add the egg, vanilla extract and milk. Manually mix until just combined.
- Wet + Dry Ingredients: Add the dry ingredients to the wet ingredients and gently combine until moistened. Do not over mix.
- Scoop: Divide the batter into the muffin pan, fill close to the top. I used a small silicone muffin cup for this recipe. Distribute the remaining 1/4 cup of fruits on top on each muffins. Gently press the top to make the topping stick to the batter. Sprinkle with granulated sugar on top
- Bake at 400F for the first 5 minutes then reduce the heat to 350F (without opening the oven) and continue baking
- Small silicone Muffin size (makes 8 pieces) liner: 18 minutes or until toothpick inserted in the middle comes out clean
- Regular Muffin size WITH medium liner (makes 6 pieces): 28 minutes or until toothpick inserted in the middle comes out clean
- Cool Let cool completely before serving. Dust icing sugar on top (optional)
Makes 8 small muffins (silicone mold) or 6 regular size muffin
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Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.
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Categories: Baking, Muffins, Video, Video Recipes
Oh beautiful! Don’t you just love berry season!
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I wish they could last longer 🙂
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Wet ingredients in directions call for oil, not listed on ingredients, how much oil?
Thanks for pointing that out. I tested it with oil and without and I like the without oil better so the final recipe do not need oil. I forgot to remove the oil for the instructions.