Berry Muffins

Since moving to Europe six years ago, I’ve been craving all-things-American. Don’t get me wrong, I absolutely adore flaky croissants and baguettes, but I miss the dense, multi-layered flavor of breakfast muffins. Thus, I strove to recreate some in my kitchen, all the way across the Atlantic. Here is a recipe bursting with berries and lemon zest that goes perfectly with a cup of Bergamot tea.

For 12 muffins

½ cup butter, softened

½ cup sugar

2 eggs

2/3 cup sour cream (approximately 5.5 oz or 155 g)

3 tbsp milk

1 cup all-purpose flour

2/3 cup whole-wheat flour

2 tsp baking powder

½ tsp salt

2 tsp finely grated lemon zest (about 1 lemon)

7 oz (or 200 g) of fresh or frozen mixed berries (thaw in the microwave for 1 minute if using frozen berries)


  1. Preheat the oven to 350°F. Place 12 paper liners in muffin pans or grease each cavity if not using the paper liners.
  2. In a bowl, mix the butter and the sugar. Then add the eggs and stir until well incorporated.
  3. Add the sour cream and the milk. Then, whisk in the flours, the baking powder, the salt, and the lemon zest.
  4. Fold in the mixed berries with a spatula so that the batter is streaked with the berries’ pink juice.
  5. Scoop the batter into the prepared muffin pans, filling each cup to the top, and bake for 25-30 minutes, until the muffins are golden and a cake tester comes out clean.
  6. Devour…


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