Triple Berry Muffins with Lemon Glaze

They say “everything is relative”. When I was making these muffins, I was reminded of a little conversation between my granddaughter and myself. My daughter, her husband and our three granddaughters moved to London last year. I was visiting them a few months ago and on the first day of my visit, I was walking one of the girls to pre-school. I was holding her sweet little hand when she looked up at me and said, quite proudly with a bit of a British accent, “Grammy, I know all about London!”. When I asked her how she knew so much, she simply replied, “Well,… I’ve lived here for ages!” Like they say, “everything is relative” and one year of a three-year-old’s life probably does feel like “ages”!

I feel like I’ve been making these muffins for “ages”, at least a decade or more. But then maybe my mom, who is 92, would think a decade is minuscule….. who knows?

Anyway, this recipe is definitely tried and true. The muffins always come out of the oven with beautiful rounded tops, tasting so moist and delicious. I have tried many variations of them; with raspberries, apples and even strawberries. Today, when I looked in the freezer and saw a bag of mixed berries just waiting to be used, I knew exactly what we’d be having for breakfast! Yum!!

  • Triple Berry Muffins with Lemon Glaze
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 large egg
  • 2 cups flour
  • ½ teaspoon soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • 1 cup frozen mixed berries, broken up
  • 2 tablespoons freshly squeezed lemon juice
  • ¾ cup powdered sugar
1.Preheat oven to 400 degrees.
2.Remove frozen berries from freezer. With fingers break up the raspberries and blackberries into small frozen pieces onto a small plate. If they are frozen too hard to crush let them sit out for a minute or two but do not let them unthaw! Crush while frozen. (I like to run my fingers under warm water if they get too cold while crushing the berries.) Do not break apart blueberries, leave them frozen and intact. Return berries on plate to freezer while preparing batter.
3.Spray a 12 cup muffin tin generously with cooking spray.
4.Beat butter and sugar until fluffy with electric mixer.
5.Add egg and beat well.
6.Combine milk and sour cream and set aside.
7.Stir together dry ingredients. Add dry ingredients alternately with milk to buttter mixture, beating with each addition until barely combined.
8.Gently fold in frozen berries.
9.Spoon batter into greased muffin pan, dividing between the 12 cups. Don’t worry if your muffin cups seem quite full. These muffins will rise up and not “out” like some muffin batters do.
10.Bake 18 to 20 minutes until springy when gently touched on top. Remove from oven allow muffins to cool slightly, about 2 minutes, before removing from pan to cooling rack.
11.Allow to cool on rack for 10 minutes then drizzle muffins with lemon glaze*.
12.Enjoy! – and expect rave reviews!!
* For lemon glaze, mix the lemon juice with the powdered sugar until smooth. If too thick to drizzle, add a bit more lemon juice.

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