Photo and Styling: Katelyn Hanley
Hands-on Time
15 Mins
Total Time
38 Mins
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews


September 14, 2016
I mixed the berries together and this came out very moist.  Easy to make.

June 07, 2016
Most likely to get a little of each berry in each muffin. 1/2C ea berry is not much so if u divide and combine in tin you absolutely would have each berry in each muffin

Question not review

June 02, 2016
Curious why you don't mix all the berries in at once. Why separate and then combine in tin? Maybe I'm missing something here?