Mixed berry muffins are moist, fluffy, and full of fresh Summer berries. Frozen berries can be used as well with only 5 smart points per muffin. Serve them with some eggs and sausage on the side for a low point breakfast.
Make sure to pin these to your breakfast board on Pinterest and be sure to check out my Healthy Breakfast Recipes board on there.
The first time making these muffins I pretty much nailed it. The batter was sweet, lemony, and they were originally going to be lemon poppy seed muffins. I didn’t feel like going to the store just for poppy seeds and my freezer had some frozen mixed berries so in that went. Lemon and berries were a food match made in heaven. Guys, these are so good and now I just want to eat the whole entire batch.
Real Sugar vs Artificial Sweeteners
I use real sugar in this recipe and these muffins are 5 points each. Some of you might ask me if you can use a sugar substitute to help lower these points and if you want to do that then go ahead. I’m not familiar with the different sugar substitute ratios and I have literally tried to bake with them until I found out that certain ones like Xylitol and Stevia upset my stomach. I would do a quick online search to see how much each is.
I prefer baked sweets to have real sugar in them and it is OK to have these type of treats every now and then.
Fresh or Frozen Berries
Frozen mixed berries are something that I always like to have on hand for making smoothies so it was super easy to make these muffins. I made this recipe in Winter when fresh berries aren’t in season. Plus, all the berries are all readily mixed together anyway for you.
Do not use a hand mixer or paddle attachment to add in frozen berries. Fold them in with a spatula and do not over mix. If you fold too much your batter will start to look purple, blue, and red.
Mixed Lemon Berry Muffins
- Prep Time: 5 to 10 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 12 1x
Print Recipe
Pin RecipeDescription
Do you have the Winter blues? These mixed berry muffins will make you think of hot Summer days when fresh berries are in season. 🙂
Ingredients
3 tablespoons of butter
2/3 cup of sugar
1 egg
1 tsp of vanilla
2 tablespoons of lemon juice
2 tsp of lemon zest
1 cup of frozen mixed berries
1/2 cup of unsweetened almond milk
1 1/2 cups of self-rising flour
Instructions
Preheat oven to 350 degrees F.
Beat the butter and sugar together in a bowl with an electric hand mixer. Add in egg, vanilla, lemon juice, and lemon zest and continue beating until well combined.
Add in 1/2 cup of flour to the batter and 1/4 cup of milk. Beat until everything is incorporated then add in another 1/2 cup of flour. Add in the rest of the flour and 1/4 cup of milk. Once the batter is completely mixed, add in the mixed berries. Fold them into the batter with a spatula. Do not over mix.
Stir in Flour until well combined and fold in the berries
15 to 20 minutes
Notes
myWW points
Blue Points: 5; Green Points: 6; Purple Points: 5
- Category: Easy
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 127
- Sugar: 12.3g
- Fat: 2.1g
- Saturated Fat: 1g
- Carbohydrates: 24.8g
- Fiber: .7g
- Protein: 2.3g
Keywords: mixed berry muffins
I am not affiliated with WW formerly known as Weight Watchers in any way. I am just a member who likes to create WW recipes and share them with everyone. Freestyle is the name of the current program of WW and smart points are calculated for the recipes. Some blogs list them as freestyle smart points and some list them as smart points. There is no difference between the 2.
Jenna says
I updated the recipe. Can’t believe I forgot to add that in. LOL.
Aubrie says
What’s the bake temp? I didn’t see it
★★★★