I rarely experiment with muffin recipes, so when I find myself making muffins, then I would use the recipes over and over. 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.
Just how Easy is it to make these Simple Fruit Muffins?
When I start making any recipe, I first gather the ingredients. It makes the process faster, and you know for sure that you have all you need.
First, preheat your oven to 425F and butter your muffin pan, or you can use muffin liners (muffin cups).
Then, put together the ingredients:
- flour
- granulated sugar
- vanilla extract
- ground cinnamon
- salt
- baking powder
- canola oil (or vegetable oil)
- eggs
- buttermilk
- fresh or frozen berries (I used raspberries, blueberries, and blackberries)
Steps
Preheat 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. To the eggs add sugar 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 ingredients come together. Be careful not to over mix. Over mixing causes muffins to be tough. Mix until all flour is off the sides and bottom of the bowl and is distributed through out the dough.
Very gently fold in 1 1/2 cups berries. Spoon into prepared muffin tins, filling to the top. Press the remaining berries to the tops of every muffin.
Bake at 425F for 5 minutes. Then, reduce temperature to 375F and continue to bake for 25-28 minutes until lightly golden brown and inserted toothpick comes out clean.
Allow to cool for 10 minutes and enjoy! Best if enjoyed same day made.
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 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. To the eggs add sugar 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 ingredients come together. Be careful not to over mix. Over mixing causes muffins to be tough. Mix until all flour is off the sides and bottom of the bowl and is distributed through out the dough.
Very gently fold in 1 1/2 cups berries. Spoon into prepared muffin tins, filling to the top. Press the remaining berries to the tops of every muffin.
Bake at 425F for 5 minutes. Then, reduce temperature to 375F and continue to bake for 25-28 minutes until lightly golden brown and inserted toothpick comes out clean.
Allow to cool for 10 minutes and enjoy! Best if enjoyed same day made.
Equipment Used
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