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Hello everyone! I'm back with a fresh spring recipe. I made these sunny muffins for a fun weekend breakfast, but they are great any time of day.

Step 1: Ingredients

You will need:

~ 2 cups flour

~ 1 cup sugar

~ 3 teaspoons baking powder

~ 1/2 teaspoon salt

~ 1 cup half&half (or milk)

~ 1/2 cup of oil

~ 1 teaspoon lemon extract (or 1 1/2 teaspoons lemon juice)

~ 2 eggs

~ 1 cup fresh or frozen berries, without syrup (I used blueberries, but these are amazing with huckleberries or raspberries)

~ Powdered sugar for dusting (optional)

Preheat your oven to 425 degrees Fahrenheit. Put baking paper in muffin tin or grease tin with oil.

Step 2: Dry Ingredients

In a large bowl, combine the flour, sugar, b. powder, and salt. Using a wooden spoon, make a well in the center of the mixture. Set aside.

Step 3: Wet Ingredients

In a medium-sized bowl, whisk together the eggs, milk, oil, and lemon. Pour this mixture into the well of the dry mixture. Stir until just combined.

Step 4: Add Berries

Fold one cup of berries into the batter. Fill the muffin tin 2/3 full with batter.

Step 5: Bake and Serve

Bake the muffins in a preheated oven for 18-23 minutes or until golden brown. Let cool for at least 5 minutes before dusting with powdered sugar and serving. This recipe makes about 2 dozen muffins. Enjoy!

If you liked this recipe, consider voting for me in the 2017 Breakfast Challenge. Thanks!

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