A moist and delicious muffin using whatever fresh or frozen berries you have with a zippy taste of lemon. Some readers asked to include more sugar than I initially posted, so this recipe has been updated to show a slight increase in sugar. For those of you, like me, who prefer less sweet 1/3 cup sugar works too!
In large bowl, mix together flours, baking powder, baking soda, salt and lemon zest.
In separate bowl, mix egg, sugar, oil, vanilla, yogurt, milk and lemon juice.
Add wet ingredients to dry ingredients. Stir just until combined.
Fold in raspberries and blueberries until just combined. If using frozen fruit, keep berries frozen (without any ice crystals) until ready to add in. For large size frozen berries, dust lightly in flour to help keep them from sinking.
Spoon into muffin pan.
Bake for 15 to 17 minutes until tops are firm to the touch.
Remove from oven and cool for 5 minutes before removing.
Video
Notes
Try substituting other berries - use whatever is in season or in your freezer! I love using raspberries in this recipe.Sugar- you can reduce the sugar to 1/3 cup - which was how I originally posted this recipe. I love less sweet baking, so it's my preferred amount. You choose!Milk - the updated recipe shows 2 Tbsp milk - it may or may not be needed depending on the type of yogurt you use. If you find the batter too stiff, add the extra milk.Flour - If you prefer, use 3/4 cup whole wheat flour and 1 1/3 cup all purpose flour.