Today, I’m sharing a quick and easy berry muffins recipe. It’s perfect for breakfast on the go, as a lunch box treat, or as a snack with your favorite beverage.
The recipe comes from the blog of Michaela of An Affair from the Heart. Michaela is a stay-at-home wife and mom of four kids. She believes in the importance of a family sitting down to eat dinner together, and the recipes on her site reflect that. She has a huge recipe index, filled with delicious looking recipes for main dishes, drinks, appetizers, salads, breads, and of course, desserts. Oh, and she even has a “This and That” section, with things like make-it-yourself beauty products. She’s got some great ideas!
I adore how easy these muffins were to make. So easy, in fact, that I didn’t even have to thaw out the fruit before adding it to the muffins. How awesome is that?! A lazy chef finding a recipe that requires so little effort? I think it’s fate!
I normally don’t make any changes to the Secret Recipe Club recipes because I want them to stay true to the person who created them first, but in the case of these muffins, I really wanted to cut the sugar content back a bit, so I used a low glycemic sugar substitute.
The are a few different varieties of them on the market, but this is the one I use and recommend. I like it because it’s non-GMO and it doesn’t have a funky aftertaste like Stevia and some of the other sugar substitutes do.
For the garnish on top, Michaela used granulated sugar, which I’m sure gave them a nice little crunch. I decided to use a low-carb confectioner’s sugar mixed with a little bit of milk to create a glaze for the top of my muffins. You could leave them plain on top, too.
I hope you enjoy this tasty berry muffins recipe!
If you’re looking for more great muffin recipes, follow me on Pinterest and check out my Pinterest muffins board!
15-Minute Triple Berry Muffins Recipe
- 2 cups dry baking mix (or use my homemade Bisquick recipe )
- 1/2 teaspoon ground cinnamon (I use Ceylon )
- 1 egg, slightly beaten
- 5.3 ounces (2/3 liquid cup) milk
- 1 ounce (2 Tablespoons) vegetable or canola oil
- 2.6 ounces (1/3 cup) cane sugar (I used a sugar substitute )
- 1 cup frozen mixed berries, unthawed
- Confectioner's sugar or Swerve for garnish (optional)
- Heat oven to 400 degrees and line 12 muffins cups with paper liners. Lightly apply non-stick spray to papers to make muffin removal easier.
- Place all of the ingredients except the fruit into a large mixing bowl. Stir until ingredients are barely incorporated, and then gently fold in the fruit.
- Fill muffin cups about 2/3 full.
- Bake for about 15-17 minutes, or until golden brown, and toothpick comes out clean or with a few crumbs.
- Remove muffins from pan and allow them to cool slightly before serving.
- If desired, dust tops of muffins with confectioner's sugar. (NOTE: If you dust the muffins while they're still warm, the sugar will be absorbed into the muffin. It's best to wait until muffins have cooled before dusting.)