Sugar Crusted Raspberry Blackberry Muffins ~ #MuffinMonday

by FoodBabbles on April 23, 2012

Happy Monday! This week raspberries and blackberries combine in this lemon-zested quick muffin that’s the perfect “grab and go” breakfast for any morning. Maddy absolutely adores raspberries and was thrilled to try blackberries for the first time. They were a big hit as well. This came as no surprise to me since she loves most fruits.

These muffins are vibrant and just scream Spring! When you bite into these, you will hit berries with each and every nibble. They’re chock full of them! The recipe says to serve them warm but I actually preferred them more once they fully cooled but you eat them at whatever temperature that strikes your fancy. Either way, they’ll be the perfect way to start your day.



*What’s your favorite fruit this time of year?

One Year Ago: Lemon Mini-Muffins with Lime Scented Sugar


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Sugar Crusted Raspberry Blackberry Muffins Adapted from Real Simple

2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

3/4 cup whole milk

1 large egg

1/2 teaspoon vanilla extract

Zest from one lemon

3/4 cup fresh raspberries

3/4 cup fresh blackberries

– Heat oven to 400 degrees. Line a 12-cup muffin tin with paper liners.

– In a medium bowl, combine 1 3/4 cups of the flour and 1/2 cup of the sugar, baking powder, and salt. Add the butter and combine.

– In a second bowl, whisk  together the milk, egg, vanilla and lemon zest.

– Gradually add the milk mixture to the dry ingredients and stir just until combined; the batter will be lumpy.

– Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.

– Fill each muffin cup 3/4 cup full. Top each with a whole berry, if desired. Sprinkle the batter with the remaining sugar.

– Bake for 17-20 minutes or until a toothpick inserted into the center of a muffins comes out clean.

– Transfer pan to a wire rack to cool for 10 minutes. Serve warm or at room temperature.

– Enjoy!

{ 9 comments… read them below or add one }

Chung-Ah (@damn_delicious) April 23, 2012 at 12:08 am

Cute muffins! And you did a double dose of berries like me. We’re awesome, aren’t we? Glad you joined us this week 🙂


Lisa April 23, 2012 at 10:54 am

My two favorite summer fruits in a muffin. This is definitely right up my alley, especially with that sugary crust! My dream house will have a garden filled with raspberry and blackberry bushes – and this recipe will become a ‘forever’ recipe – I can feel it 🙂


Let Me Eat Cake April 23, 2012 at 3:59 pm

i thought about adding lemon zest too but didn’t! i bet the muffins were great with it and i love that you used raspberries and blackberries!


Meena Thennaapan April 24, 2012 at 12:48 am

Muffins look gorgeous!


FoodBabbles April 24, 2012 at 10:09 am

Thank you so much, Meena!


Stay-At-Home-Chef April 24, 2012 at 10:30 am

Wow – your muffins look like they turned out great! I could practically taste the crunch of the sugar tops. And blackberries would work so well with this recipe. Nice adaptions.


FoodBabbles April 25, 2012 at 10:16 am

Thank you!! I loved that sugary crust on top 🙂


Rachel @ I Love My Disorganized Life April 5, 2013 at 10:45 am

Muffins are the perfect busy morning breakfast! Especially for kids who don’t like eggs {like two of mine} These look amazingly delicious, Kate!


Kate April 6, 2013 at 9:04 pm

My little ones are so picky! They only like eggs 50% of the time… it changes day to day. Mornings when I make muffins are always a special treat for them.


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