Nothing tastes quite as good as a homemade muffin straight from the oven slathered with butter. When berries are in season, muffins at breakfast and brunch are a “must serve.” These Bumbleberry Muffins are nothing like bakery muffins: they have much less sugar, and the sweet berries add just enough tartness. Besides that, they are not several days old like bakery muffins. Bumbleberries aren’t a type of berry; rather, they are a mixture of berries such as blueberries, blackberries, raspberries and strawberries (or any other summer berry you may have on hand).

These muffins are based on my favorite muffin recipe that I have been making for years with fresh blueberries, but my family and brunch guests like these Bumbleberry Muffins even better. You’ll want to pick up some good fresh berries and try these out.

12 Muffins

1 cup milk
1/2 cup melted butter
2 eggs
1 teaspoon finely grated lemon zest

2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

1 1/2 cups berries, a mixture of blueberries, raspberries, & Blackberries

1. Preheat oven to 400°. Spray a standard 12-cup muffin tin with non=stick spray or butter.
2. Mix the milk, melted butter, eggs and lemon zest in a mixing bowl.
3. Measure the flour, sugar, baking powder, baking soda, and salt, into a fine strainer and shake through. Mix just until moistened and smooth.
4. Carefully stir in the berries.
5. Spoon into the prepared muffin tins, filling each cup about 3/4 full.
6. Bake 15-20 minutes or until a toothpick inserted into the center comes out clean.
7. Cool in the tins for 5 minutes, then remove and serve with plenty of real butter.

Amount Per Serving
Calories 219 Calories from Fat 85
Percent Total Calories From: Fat 39% Protein 7% Carb. 54%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 59 mg
Sodium 286 mg
Total Carbohydrate 29 g
Dietary Fiber 0 g
Sugars 11 g
Protein 4 g

Vitamin A 7% Vitamin C 18% Calcium 0% Iron 3%