Description
Delicious muffins packed with blueberries and raspberries, topped with a sweet icing drizzle, perfect for berry lovers.
Ingredients
Units
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- 2 1/4 cups all purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 cup raspberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries and raspberries.
- Divide the batter evenly among the muffin cups.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over the cooled muffins.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20
- Sodium: 200
- Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 4