These muffins are perfection. They are so moist and crumbly & oh so simple to make! They bring me back to when I was just ten years old going through the Dunkin Donuts drive thru on my way to school. It was a hard tossup between the blueberry and chocolate chip muffin!
Trust me, you are going to want to make these, These muffins beat a Dunkin’ muffin any day!
Notes
-make sure to cream together the butter and sugars for about 3 minutes! This will make the muffins super light and airy!
-it is best to use room temperature ingredients. Again, this will ensure a light and crumbly muffin!
-Don’t skip the lemon zest!
-Do Not Overmix! You do not want to get rid of all the air you made when creaming the butter and sugar! No one wants a dense muffin!
-You can freeze extra muffins for a quick and tasty weekday breakfast!
One response to “Bakery Style Mixed Berry Muffins”
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These are the best blueberry muffins I have ever made. They have a cake like texture with an amazing flavour with the added lemon zest. I sprinkle the tops with cane sugar which gives them a deeper colour and a crisp top. They are delicious and my grandkids love them too.
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