Love raspberries? Love blueberries? Love lemon? These muffins have a subtle lemon flavor and the raspberries and blueberries are delicious! They go perfectly with your morning coffee and are a great snack, too. They are not overly sweet and satisfy that sweet pastry craving without going crazy on sugar intake.
1 cup fresh or frozen (thawed) raspberries and blueberries
1¾ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup white sugar
1 egg, beaten
Milk with 2 teaspoons fresh lemon juice added to equal 3/4 cup (resembling buttermilk texture)
¼ cup butter, melted
¼ cup plain or lemon Greek yogurt with 1 teaspoon fresh lemon juice and zest from 1/2 lemon (more zest = more lemon flavor)
TOPPING: 2 tablespoons sugar mixed with 1 teaspoon lemon zest
In a large mixing bowl, combine flour, baking powder, sugar and salt.
In another mixing bowl, combine the egg, milk, melted butter. Add this mixture to the flour mixture and stir with a spoon. Add the yogurt, juice and zest and mix just until blended. Carefully fold in berries.
Spray muffin pan with non-stick baking spray. Spoon batter into muffin pan, dividing batter to make 12 muffins. Sprinkle topping over muffins.
Bake at 375 degrees (350 degrees if you’re using a convection oven) for 20 – 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. You may have to bake them a few minutes longer if you use frozen berries – I baked these for 30 minutes with frozen berries.
Cool on a wire rack for 10 minutes before removing from pan.