How to Make Bumbleberry Muffins - A Step-by-Step Guide

There's nothing quite like the smell of freshly baked muffins to fill your kitchen and put a smile on your face. And when those muffins are loaded with a delicious blend of mixed berries, they become even more irresistible. That's where bumbleberry muffins come in - a delightful combination of blueberries, raspberries, blackberries, and any other berries you have on hand.

These fluffy, moist, and slightly tangy muffins are perfect for breakfast, brunch, or a midday snack. They're a wo...

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Ingredients

  • 1 cup milk
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup rolled oats
  • ½ cup ground flax seeds
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mixed frozen berries

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 45 mins
  • Servings: 12
  • Yield: 12 muffins

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a muffin tin.
  • Mix milk and lemon juice in a bowl. Let stand until soured, about 5 minutes.
  • Combine flour, whole wheat flour, oats, flax, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
  • Beat soured milk, eggs, and vanilla extract together in a smaller bowl. Mix into flour mixture until batter is just moistened. Fold in berries. Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes, before transferring to a cooling rack.
  • Nutrition

    155 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 33mg
    • Sodium: 305mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 3g
    • Total Sugars: 11g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 94mg
    • Iron: 1mg
    • Potassium: 126mg