Blueberry Raspberry Muffins

First of all, let me celebrate this as the first official entry on Indulging in Guilty Pleasures new and only home!! *applause all around*

Second of all, let me apologize for the huge gap in time between entries. Like I said I’m working for a summer music festival and it is just hellishly chaotic! But we love what we do and we love what we produce, so it makes it all worth it (as do the pay, the humor of our staff, and the inside jokes with the rest of the team here…).

This recipe is from a few weeks ago when we were still trying to use up our vast quantities of fresh picked berries (speaking of which, we still have blueberries and raspberries in the fridge…). They were delicious, especially right out of the oven. Gooey and tangy, the berries just burst in your mouth and cover the soft muffin in flavor. YUM!

Read on for the recipe and more photos…


3 tbsp melted butter, cooled
2 cups flour
1/2 cup sugar
1/2 tsp salt
3 tsp baking powder
1 cup milk
1 tsp cinnamon
1/2 cup blueberries
1/2 cup raspberries
lemon zest (optional)


  • Mix dry ingredients (excluding fruit). Mix wet ingredients separately.
  • Mix together gently with a spatula or wooden spoon until just mixed. Don’t over mix or you’ll depress your rising agents!
  • Add berries and fold in gently as few times as possible.
  • Grease a 12 muffin muffin tin. Fill each muffin tin 2/3 full (these guys do puff over quite a bit).
  • Bake for 20 – 30 minutes at 400F.
  • Allow muffins to rest 5 minutes then serve.

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