Bakery Style Triple Berry Lemon Muffins
Loaded with fresh juicy berries, lots of lemony goodness, and topped with double the streusel, these muffins are basically all around muffin perfection.
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Servings: 12 jumbo muffins
Equipment
- large muffin pan
Ingredients
Triple Berry Lemon Muffins:
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup salted butter, softened
- 2 large eggs
- ½ cup plain greek yogurt
- 1 tablespoon vanilla
- 2 teaspoons lemon extract
- 1 tablespoon lemon zest
- 1 cup frozen berry blend (blueberries, raspberries, blackberries)- not thawed
Streusel:
- ¼ cup salted butter
- ½ cup brown sugar
- ½ cup flour
- ⅛ teaspoon salt
Instructions
For the muffins:
- Preheat oven to 425 degrees F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. In the bowl of a large stand mixer cream together the butter and sugars. Slowly add the eggs, yogurt, vanilla, lemon extract and zest.
- Add the dry ingredients into the wet ingredients and stir until just combined. Fold in the frozen berries, gently mixing. The batter will be thick, that's ok! Butter or spray a large cup muffin pan, and divide the batter evenly without overfilling the muffin cups, about 4-5 tablespoons per muffin cup. Reserve remaining batter aside for a second batch if you only have one muffin pan. Make the streusel.
For the Streusel:
- In a small bowl add the softened butter, brown sugar, flour and salt. Using a fork, combine the ingredients until the streusel resembles pea sized crumbles. Top the muffins with the streusel.
- Bake muffins for 5 minutes at 425 degrees, then turn the oven temperature down to 350 and bake for an additional 15-18 minutes, or until a tester inserted in the middle comes out clean. Allow to cool for 10 minutes. ENJOY!