Go Back
+ servings
baked mixed berry muffins on cooling rack

Mixed Berry Muffins with Lemon-Sugar Topping

Course Bread, Dessert
Cuisine American
Servings 18 muffins

Ingredients
  

For the Lemon-Sugar Topping

  • 3 tablespoons turbinado cane sugar Sugar in the Raw
  • zest of one lemon

For the Muffins

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs lightly beaten
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 lemon juice and zest
  • 1 1/2-2 cups fresh or thawed frozen huckleberries blackberries, or blueberries or a mixture of berries
  • 3/4 cup huckleberry or blueberry jam

Instructions
 

  • Preheat oven to 400 degrees F.
  • In a small bowl, stir together turbinado sugar and lemon zest and set aside.
  • In a large bowl, combine flour, sugar, baking powder and salt.
  • In a separate bowl or measuring cup, combine the eggs, sour cream, and oil.
  • Stir into dry ingredients just until moistened. Using a spatula, gently incorporate fresh berries into the batter. Don't over mix.
  • Divide batter evenly into 18 greased or paper lined muffin cups. Batter should fill the cups.
  • Spoon one teaspoon of berry jam on top of each mound of batter and sprinkle the top with lemon-sugar topping.
  • Bake at 400*F for 15-20 minutes or until golden. Cool muffins in the pan for bout 5 minutes. Remove to a wire rack and allow to cool for 5 minutes.
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!