Mixed Berry Muffins!


Prep Time: 10 Mins
Cook Time: 22 Mins
Serving: 12 Muffins

Feed yourself and your friends for a week with these super simple yet divine mixed berry muffins!


  • 2 C all purpose flour
  • 1 and 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 lemons, only the zest
  • 2/3 cup maple syrup
  • 3/4 cup almond milk
  • 1/3 cup melted coconut oil
  • 1 tbsp apple cider vinegar
  • 1 and 1/2 C frozen blueberries/raspberries (we used a mixed bag) remove from the freezer just before using them to make sure they stay frozen.



  1. Preheat the oven to 375F/190.56 C for 15 minutes. Lightly grease a muffin tin.
  2. In a medium bowl, combine together flour, baking soda, salt and lemon zest.
  3. In a large bowl, combine the maple sugar, milk, oil, extract, and vinegar. Mix well.
  4. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
  5. Gently fold in the berries using a rubber spatula, you don’t want the berries to bleed.
  6. Fill the muffin tins about 2/3rds full.
  7. Bake until a wooden skewer inserted into the center comes out clean, about 30 minutes.
  8. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.


We found that folding our berries straight from the freezer into the mixture before baking gave us our desired effect and hope it works well for you too! However, we always like to anticipate problems so if you experience the following, these tricks might be helpful:

PROBLEM- Bleeding Berry Juices: Rinse your frozen berries in cold water a few times first – until the water is noticeably lighter when you drain them. Softly pat the berries dry with paper towel to remove excess water and add them to the muffin mixture.

PROBLEM – Sinking Berries: If you find that your frozen fruit is weighed down with excess water and it sinks toward the bottom of muffins. Give your berries a coating by gently tossing them in a tablespoon or two of flour from the recipe’s dry ingredients. This coating of flour absorbs some of the liquid released by the fruit as it bakes and should keep the fruit in place.



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