Mixed Berry Muffins

Vegetarian
Health score
1%
Mixed Berry Muffins
30 min.
6
254kcal

Suggestions


Start your day on a delicious note with these delightful Mixed Berry Muffins! Perfectly fluffy and bursting with the vibrant flavors of fresh berries, these muffins are a fantastic choice for breakfast, brunch, or a mid-morning snack. Whether you're enjoying a quiet morning at home or hosting a gathering with friends, these muffins are sure to impress.

What makes these muffins truly special is their simplicity and the wholesome ingredients that come together in just 30 minutes. With a vegetarian-friendly recipe, you can indulge in a guilt-free treat that’s both satisfying and nutritious. The combination of buttermilk and vegetable oil ensures a moist texture, while the sweet and tangy berries add a burst of flavor in every bite.

Imagine the aroma wafting through your kitchen as they bake to golden perfection, inviting everyone to gather around for a taste. These muffins are not only a feast for the taste buds but also a visual delight, showcasing the beautiful colors of the mixed berries. So, grab your muffin liners and get ready to whip up a batch of these scrumptious Mixed Berry Muffins that will leave you and your loved ones craving more!

Ingredients

  • cups flour 
  • 0.5 cup sugar 
  • teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • pinch salt 
  • 0.5 cup buttermilk 
  • 0.3 cup vegetable oil 
  • 0.5 teaspoon vanilla extract 
  •  eggs 
  • 0.8 cup poached berries cleaned

Equipment

  • bowl
  • oven
  • whisk
  • toothpicks
  • muffin liners
  • muffin tray

Directions

  1. Preheat the oven to 400° F.
  2. Line jumbo muffin pan with paper liners.
  3. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt with wire whisk.
  4. Make a well in the center of dry ingredients and add buttermilk, oil, extract and eggs. Stir just until combined.
  5. Fold in berries.
  6. Fill muffin liners 2/3 full with batter.
  7. Bake for 22- 25 minutes for jumbo muffins or until a toothpick comes out clean.
  8. Remove from muffin tray and cool on a rack.

Nutrition Facts

Calories254kcal
Protein5.91%
Fat37.89%
Carbs56.2%

Properties

Glycemic Index
44.68
Glycemic Load
23.61
Inflammation Score
-2
Nutrition Score
5.9104347928711%

Flavonoids

Cyanidin
0.84mg
Petunidin
3.52mg
Delphinidin
4.18mg
Malvidin
9.62mg
Peonidin
0.09mg
Luteolin
0.35mg
Kaempferol
0.21mg
Myricetin
0.34mg
Quercetin
0.9mg

Nutrients percent of daily need

Calories:254.38kcal
12.72%
Fat:10.82g
16.65%
Saturated Fat:2.04g
12.73%
Carbohydrates:36.12g
12.04%
Net Carbohydrates:35.03g
12.74%
Sugar:19.37g
21.52%
Cholesterol:29.48mg
9.83%
Sodium:154.95mg
6.74%
Alcohol:0.11g
100%
Alcohol %:0.15%
100%
Protein:3.8g
7.6%
Vitamin K:20.03µg
19.07%
Selenium:10.17µg
14.54%
Vitamin B1:0.18mg
12.14%
Folate:43.93µg
10.98%
Vitamin B2:0.18mg
10.68%
Manganese:0.17mg
8.75%
Calcium:71.16mg
7.12%
Phosphorus:70.78mg
7.08%
Vitamin B3:1.36mg
6.78%
Iron:1.22mg
6.78%
Vitamin E:0.94mg
6.26%
Fiber:1.09g
4.35%
Vitamin B5:0.3mg
3.04%
Vitamin D:0.41µg
2.71%
Vitamin B12:0.16µg
2.62%
Copper:0.05mg
2.41%
Zinc:0.33mg
2.21%
Magnesium:8.65mg
2.16%
Potassium:70.84mg
2.02%
Vitamin B6:0.04mg
2.02%
Vitamin A:81.51IU
1.63%