Fruit muffins are great for school or work. They can be kept in the freezer, and just take out as many as you need. They are delicious heated up with a small slice of unsalted butter.

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Simple No Mixer Fruit Muffins From Scratch

Fruit muffins are great for school or work. They can be kept in the freezer, and just take out as many as you need. They are delicious heated up with a small slice of unsalted butter.

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Course: Breakfast, Desserts, Snack

Cuisine: American

Allergy: Nut Free

Total Time: 1 hour

Servings:

Calories: 234kcal

Equipment

muffin pan
measuring cups
measuring spoons
whisk
Spatula set
Set of bowls

Ingredients

3 cups flour, be careful not to overmeasure
1 cup granulated sugar
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp salt
4 tsp baking powder
½ cup vegetable oil, or canola oil
2 eggs
¾ cup buttermilk
2 cup berries, fresh or frozen (I used raspberries, blueberries, and blackberries)

Instructions

Preheat the oven to 425 F. Butter your muffin tin pan.
Combine 3 cups of flour, 4 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Set aside.
In a medium bowl, whisk 2 eggs. Add sugar to the eggs and mix. Add 3/4 cup buttermilk, 1/2 cup oil, and vanilla. Whisk well together.
Fold wet ingredients into dry ingredients and mix just until the ingredients come together. Be careful not to overmix. Over-mixing causes muffins to be tough. Mix until all of the flour is off the sides and bottom of the bowl and is distributed throughout the dough.
Very gently fold in 1 + 1/2 cups of berries. Spoon into prepared muffin tins, filling to the top. Press the remaining berries into the tops of every muffin.
Bake at 425F for 5 minutes. Then, reduce the temperature to 375F and continue to bake for 25-28 minutes until they are a light golden brown. Check by a toothpick insert that they are fully baked.
Allow to cool for 10 minutes and enjoy! They are always best if you enjoy the day you made them, but they could also be warmed up later.