Mixed Lemon Berry Muffins

Do you have the Winter blues? These mixed berry muffins will make you think of hot Summer days when fresh berries are in season. 🙂

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.