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Summer Fruit Muffins

These Summer Fruit Muffins are bursting with flavor, light, and fluffy, making them an ideal treat for breakfast, brunch, or a snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy, Fruity
Servings: 12 servings
Calories: 180kcal

Ingredients

Dry Ingredients

  • 1.25 cups All-purpose flour
  • 1.5 teaspoons Baking powder
  • 1 teaspoon Salt

Wet Ingredients

  • 2 large Eggs Room temperature
  • 0.5 cup Vegetable oil
  • 1 cup Buttermilk
  • 0.5 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Lemon zest
  • 1 teaspoon Lemon juice
  • 1 cup Summer fruits (e.g., blueberries, raspberries, strawberries, peaches) Your choice of fruits

Instructions

  • Step 1: Preheat your oven to 375°F (190°C).
  • Step 2: Line a muffin tin with paper liners or lightly grease it with oil.
  • Step 3: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Step 4: In another bowl, beat the eggs until frothy. Add the vegetable oil, buttermilk, granulated sugar, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
  • Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  • Step 6: Gently fold in your choice of summer fruits.
  • Step 7: Scoop the batter into each muffin cup, filling them about ¾ full.
  • Step 8: Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
  • Step 9: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Whisk
  • Spatula

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months.