These yummy muffins have a nice tart flavor to them. You can use any frozen berry blend, but a mixture with cherries in it will definitely make the muffins pop with flavor.
These muffins and so moist and delicious and trust me on this, they will disappear the moment that your back is turned. At least that’s what happened in my house!! I baked them in the afternoon and the very next morning when I went to take a muffin, I was too late. All gone – my husband Charles had three the night before and finished the batch I made! I guess he liked them:) I definitely have to find some new hiding places in my kitchen.
Love muffins? What are your favorite fruits that you like to bake them with?
I’d love to know so please share your ideas in the comments below!
Mixed Berry Bran Muffins
Makes 12 muffins
- 1 cup all purpose white flour
- 1 cup whole wheat flour
- 1/2 cup natural bran
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 dried cranberries, chopped
- 1 egg
- 1/2 cup brown sugar
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 tsp. fresh lemon zest
- 1 tsp. vanilla extract
- 1 1/2 cups frozen mixed berries (I used Europe’s Best “Berry Cherry Medley’-strawberries, black currants, sweet cherries, blackberries, blueberries and sour cherries)
Place the rack in the middle of the oven and preheat to 400°F. Line the muffin tins with paper liners and set aside.
In large mixing bowl combine the two flours, bran, baking powder, salt and the dried cranberries. In a small bowl beat the egg with a whisk and add to it the brown sugar, buttermilk, oil, lemon zest and vanilla extract and mix well. Pour the mixture into the bowl with the dry ingredients and stir gently, just until the ingredients are blended together. Fold in the frozen fruit carefully, do not over mix. The batter will be thick.
Spoon the batter evenly among the 12 muffin tins. Bake on the middle rack for 20–23 minutes, until the cake tester comes out dry. The muffins should be firm to the touch.