Very Berry Muffin
This Very Berry Muffin is light, airy, and loaded with healthy berries. The topping is the perfect sweet and crunchy addition that makes this muffin irresistible. Enjoy it for breakfast with a cup of coffee or as an afternoon treat.
Ingredients
Muffin batter
- 60 g Butter softened
- 150 g Granulated sugar
- ½ tsp Salt
- 2 Eggs
- 60 g Vegetable oil
- 1 tsp Vanilla extract
- 1 tsp Distilled white Vinegar
- 150 g Greek Yogurt plain
- 100 g Buttermilk
- 300 g All-purpose flour
- 1½ tsp Baking soda
- 260 g Berries fresh or frozen
Crumble topping
- 60 g Granulated sugar
- 60 g Dark brown sugar
- 80 g All-purpose flour
- 70 g Butter
- ¼ tsp Salt
Instructions
Crumble topping
- Add the sugars, salt, flour, and butter into a small mixing bowl. Mix it all up with a fork or a dough cutter and set aside.
- Preheat the oven to 350°F or 180°C. Line a muffin tin with tulip muffin liners and set it aside.
Make muffin batter
- If you use frozen berries, take them out of the freezer and let them thaw. Drain the excess liquid by putting the berries in a big sifter.
- Place the softened butter in a large mixing bowl, and with a hand mixer mix until smooth. Add the sugar and salt to it and combine.
- Add the eggs - one at a time and mix well in between.
- Add vegetable oil, vanilla extract, and white vinegar and beat until combined.
- Then add plain greek yogurt and buttermilk to the mixture.
- Sift the flour and baking soda and fold it into the wet ingredients. Don't over mix the batter.
- Add the drained frozen berries (or fresh berries) and carefully fold them into the batter. Don't mix for too long, or the berries get crushed, and you will end up with a blue or purple batter.
- Use a cookie scoop and place the batter into the Tulip muffin liners. This batter will make 12 muffins.
- Add the crumble topping over the muffins and bake them for about 20-25 minutes.
Notes
I used a berry blend containing blueberries, raspberries, and blackberries. But you can use any berries you like or exchange the berries with another fruit.
The muffins stay fresh for a couple of days at room temperature.
Nutrition
Calories: 359kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 386mgPotassium: 95mgFiber: 1gSugar: 25gVitamin A: 335IUVitamin C: 1mgCalcium: 41mgIron: 2mg
Nutrition Facts
Very Berry Muffin
Amount per Serving
Calories
359
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
4
g
Cholesterol
52
mg
17
%
Sodium
386
mg
17
%
Potassium
95
mg
3
%
Carbohydrates
50
g
17
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
6
g
12
%
Vitamin A
335
IU
7
%
Vitamin C
1
mg
1
%
Calcium
41
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.