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Triple Berry Lemon Muffins

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A "Healthy Meals in Real Kitchens" staple: high-moisture, low-process, and optimized for frozen berries.
Course Breakfast, Dessert, Snack

Ingredients

Dry Base

  • 1 ½ cups All-Purpose Flour
  • ½ cup Almond Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Kosher Salt

Wet / Sugar Base:

  • ¾ cup Sugar in the Raw Turbinado
  • ¼ cup Light Brown Sugar packed
  • ½ cup Avocado Oil
  • ¼ cup Butter softened (2 oz)
  • 2 large Eggs room temperature
  • ½ cup Plain Yogurt (or Sour Cream)
  • 1 tsp Vanilla Extract
  • 1 large Lemon zested and juiced

Frozen Fruit

  • 1 ½ cups Frozen Mixed Berries Blueberries, Raspberries, Blackberries, do not thaw

Instructions

  • Prep: Preheat oven to 350°F. Prepare a 12-cup muffin tin. If using silicone, place it on a sturdy baking sheet; if using metal, use paper liners (also called cupcake liners or baking cups).
  • Combine Dry Ingredients: In a large bowl, whisk the all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined.
  • Emulsify Wet Ingredients: In a blender (Blendtec "Batter" setting, or medium-low for 30 seconds), combine the avocado oil, softened butter, both sugars, eggs, lemon zest, lemon juice, vanilla, and yogurt. This step is crucial for dissolving the coarse Sugar in the Raw. Note: If using a stand mixer, cream the butter and sugars first before adding remaining wet ingredients.
  • Combine: Pour the blender mixture into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix, as this develops gluten and makes the muffins tough.
  • Fold in Berries: Gently fold in the frozen berries until evenly distributed.
  • Bake: Distribute batter evenly into the 12 cups. Bake for 30 minutes.
  • Release and Serve: Allow muffins to cool in the tin for 20 minutes before removing. Serve warm or at room temperature.