Mixed Berry Muffins with Lemon Glaze

• servings: Makes 12 muffins
• total time: 22 minutes

Ingredients

These muffins are soft, and full of berries. The ricotta keeps them so moist. Not like bakery style but more like home baked!

Directions

Preheat oven to 335°.

Dry Ingredients:

3 cups flour

1 1/2 cups sugar

2 tablespoons baking powder

Dash of salt

Zest of 1–2 lemons

Wet Ingredients:

1 cup full-fat milk

3/4 cup neutral oil, I use avocado oil

2 large eggs

1 cup full-fat ricotta cheese or sour cream

2 cups fresh or frozen berries

In a large bowl, rub the sugar and lemon zest together. Add the rest of the dry ingredients and mix.

In a separate bowl, whisk together the milk, oil, eggs, and ricotta or sour cream until smooth .

Pour the wet ingredients into the dry and fold gently with a spatula. DO NOT OVERMIX (sorry for yelling)

Fold in the berries. If using frozen berries, do not defrost them.

Scoop into a muffin pan lined with tulip muffin liners. (Amazon)

Raise oven temperature to 360°. You want the oven temperature climbing when the muffins go in.

Bake for 26 minutes, until the centers feel firm.

Let cool in the pan so the muffins hold their shape

Lemon Glaze:

1 cup confectioners sugar

Juice of 1/2–1 lemon, depending on size

Spoon glaze over cooled muffins.

Store at room temperature for up to 2 days. Do not refrigerate. These freeze beautifully.

I have been making muffins for over 3 decades!

I have probably given away more than I can count!

I have also sold thousands!

Well know it’s time to share the tricks of the trade! I hope you make them! I hope you give them away! 😙

What flavor do you want to see next?

Notes

Made on Audrey’s birthday 5/30/26. She turns 16 ❤️

Used 1/2 cup coconut oil and 1/4 stick butter instead of 3/4 cup neutral oil.

Blueberries only

Delicious, but needs more lemon flavor. Only zested one lemon, try two and maybe some juice in the batter?