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Triple-Berry Muffins

Photo and Styling: Katelyn Hanley

Hands-on time 15 mins
Total time 38 mins
Yield

1 dozen

Here's a breakfast muffin you don't have to feel bad about. We opted for canola oil over butter, incorporated 50% white whole-wheat flour, and kept the added sugar low by leaning on the sweetness of ripe summer strawberries, blueberries, and raspberries. Peaches will be a welcome addition later in the season.

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon fresh lemon zest
  • 1 cup nonfat buttermilk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup white whole-wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh strawberries

How to Make It

  1.  Preheat oven to 400°. Coat a 12-cup muffin tin with cooking spray or line with paper liners, if you prefer.  

  2. Combine sugar and lemon zest in the bowl of a food processor; pulse until zest is incorporated into sugar and fragrant. Add buttermilk, oil, vanilla, and egg to processor; pulse until just combined.

  3.  Combine flours, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Add the buttermilk mixture to bowl and stir gently until almost blended. Gently divide batter equally among 3 separate bowls; fold raspberries into 1/3 of batter, blueberries into another 1/3 of batter, and strawberries into remaining 1/3 of batter. Equally divide the batters among prepared muffin cups.

  4. Bake at 400° until golden brown, about 16 to 18 minutes. Let muffins cool in pan for 5 minutes before turning out onto a wire rack.