Delicious lemon berry muffins made with a combination of fresh mixed berries and a hint of lemon zest. These muffins are light, fluffy, and perfect for breakfast or a snack.
1: Preheat the oven to 425°F (220°C) and prepare the baking tin by lining or greasing it.
2: In a mixing bowl, combine sugar and lemon zest, rubbing them together until well combined.
3: Add eggs and whisk for 2-3 minutes or until pale in color, then whisk in melted butter until well combined.
4: Add milk mixture, vanilla bean paste, sour cream, and oil, mixing until well combined.
5: In a separate bowl, combine dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of dry mixture to coat mixed berries.
6: Pour wet mixture into dry ingredients and mix until just combined. Toss mixed berries in reserved dry mixture and add to batter, being careful not to overmix.
7: Let the batter sit at room temperature for 30 minutes. Divide batter evenly among muffin cups, adding more berries on top if desired.
8: Bake for 5 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 15 minutes or until a toothpick inserted in the center comes out clean.
9: Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
