Blueberry-Raspberry Muffins
Made with fresh berries and pantry ingredients, these tender blueberry-raspberry muffins are bursting with tart berry flavor and are so easy to make.
I found this delicious and easy recipe for blueberry-raspberry muffins on Natasha’s Kitchen and adapted it to work with what I had on hand so I wouldn’t have to go to the grocery store. The muffins were super easy to make and turned out really moist and flavorful. My daughter raved about them, which always makes my day.
Blueberry-Raspberry Muffins
Ingredients:
- 1 cup of white sugar
- 2 large eggs, room temperature
- 1 cup Greek yogurt
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup fresh blueberries, divided
- 1/2 cup fresh raspberries, divided
- Turbinado sugar or white sugar, optional
How to Make Blueberry-Raspberry Muffins
Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
Beat the sugar and eggs together with a hand mixer until smooth, creamy, and lighter in color, about 2-3 minutes.
Add the Greek yogurt, vegetable oil, vanilla, and lemon zest then beat until well-combined, about 1 minute.
Combine the flour, baking powder, and sea salt together in a small bowl; mix well.
Using a rubber spatula, gradually stir in the dry mixture into the wet mixture, 1/3rd at a time until just combined. Don’t overmix!
Gently fold in most of the blueberries and raspberries until just combined.
Divide the batter equally into prepared muffin tin.
Gently press the last remaining berries into the top of each muffin. Side Note: This step is optional but makes the muffins look prettier after baked.
Sprinkle some coarse sugar or white sugar on top of each muffin, optional but recommended.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees (don’t open the oven door) and continue to cook for 14-16 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy.
Equipment
Ingredients
- 1 cup of white sugar
- 2 large eggs room temperature
- 1 cup Greek yogurt
- ½ cup vegetable oil
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp sea salt
- 1 cup fresh blueberries divided
- ½ cup fresh raspberries divided
- Turbinado sugar or white sugar optional
Instructions
- Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
- Beat the sugar and eggs together with a hand mixer until smooth, creamy, and lighter in color, about 2-3 minutes.
- Add the Greek yogurt, vegetable oil, vanilla, and lemon zest then beat until well-combined, about 1 minute.
- Combine the flour, baking powder, and sea salt together in a small bowl; mix well.
- Using a rubber spatula, gradually stir in the dry mixture into the wet mixture, 1/3rd at a time until just combined. Don't overmix!
- Gently fold in most of the blueberries and raspberries until just combined.
- Divide the batter equally into prepared muffin tin.
- Gently press the last remaining berries into the top of each muffin. Side Note: This step is optional but makes the muffins look prettier after baked.
- Sprinkle some coarse sugar or white sugar on top of each muffin, optional but recommended.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees (don't open the oven door) and continue to cook for 14-16 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy.
These look berry delicious, Pam.
I would love these muffins.