Best Triple Berry Quick Muffin Wheat Belly Recipes

TRIPLE BERRY MUFFINS

Steps:

• Preheat the oven to 425F degrees. Line with muffin papers or butter and flour two 12-cavity muffin pans. I ended up with 15 muffins total.
• In a large bowl beat the butter and sugar until light and fluffy. Add in the eggs and vanilla and continue beating until combined.
• Turn off the mixer. Fold in the lemon zest, sour cream and milk using a large rubber spatula or wooden spoon.
• In a separate medium sized bowl, whisk together the flour, baking powder & salt. Gently fold the dry ingredients into the wet until almost combined. The batter will be very thick.
• If using frozen berries - toss the berries with 1 tablespoon of flour. Then gently fold the berries into the muffin batter.
• Fill muffin cavities to the top (about 1/3 cup batter). Bake at 425F for 5 minutes then turn down the oven to 375F and continue baking for 10-13 minutes. The tops should be just starting to brown and an inserted toothpick should come out clean.
• Let muffins cool in the pan for 5-10 minutes. Then remove and continue cooling on a wire rack.

TRIPLE BERRY MUFFINS

Steps:

• In a large bowl combine the dry ingresients.
• In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist.
• fold in berries.
• Fill greased or paper lined muffin pans 3/4 full.
• Bake at 375 for 20 minutes or until toothpick comes out clean.
• Cool for 5 minutes.
• Remove from Pan to a wire rack.