Triple Berry Muffins

• Vegetarian

• Produce

  • 2 cups Berries, mixed
  • 1 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 9/16 cups Flour
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 7/8 cups Milk

Found on justsotasty.com

Description

Directions

• Preheat the oven to 425F degrees. Line with muffin papers or butter and flour two 12-cavity muffin pans. I ended up with 15 muffins total.
• In a large bowl using a stand or hand held mixer, beat the butter and sugar on medium speed until light and fluffy. Add in the eggs and vanilla and continue beating until combined. Turn off the mixer.Fold in the lemon zest & milk using a large rubber spatula or wooden spoon.
• In a separate medium sized bowl, whisk together the flour, baking powder & salt. Gently fold the dry ingredients into the wet until almost combined. The batter will be very thick. If using frozen berries or those that easily bleed color (such as raspberries or cut up strawberries).
• Fill muffin cavities with about 1/3 cup batter each. Bake at 435F for 5 minutes then turn down the oven to 375F and continue backing for 12-14 minutes. The tops should be just starting to brown and an inserted toothpick should come out clean.
• Let muffins cool in the pan for 5-10 minutes. Then remove and continue cooling on a wire rack.