Summer Berry Muffins Recipe

Name: Summer Berry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 185 g whole wheat flour; 150 g brown sugar; ½ teaspoon salt; 2 teaspoons baking powder; 80 ml applesauce; 1 egg; 1 teaspoon vanilla extract; 80 ml milk; 100 g fresh raspberries; 75 g blueberries; 65 g chocolate chips; 1 tablespoon demerara sugar

Servings: persons

185 g whole wheat flour
150 g brown sugar
½ teaspoon salt
2 teaspoons baking powder
80 ml applesauce
1 egg
1 teaspoon vanilla extract
80 ml milk
100 g fresh raspberries
75 g blueberries
65 g chocolate chips
1 tablespoon demerara sugar

1
Preheat oven to 400 F and line a muffin pan with muffin papers.
2
In a large bowl, combine the flour, brown sugar, salt and baking powder and set aside.
3
In a separate bowl, whisk together the applesauce, egg, vanilla and milk.
4
Add the mixed dry ingredients and stir until blended.
5
Gently fold in the berries and chocolate.
6
Spoon the mixture into the muffin papers and sprinkle with demerara sugar.
7
Bake for about 25 minutes until risen and just firm.
8
Allow to cool a little, then transfer to a wire cooling rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 185 g whole wheat flour, 150 g brown sugar, ½ teaspoon salt, 2 teaspoons baking powder, and more.

Yes, Summer Berry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Berry Muffins

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