Mixed Berry and Lemon Muffins

Active Time: 15 minutes

Total Time: 45 minutes

Yield: 12 muffins

Ingredients

Nonstick spray

3 cups all-purpose flour (375 g)

3 teaspoons baking powder

1⁄2 teaspoon baking soda

1 tsp kosher salt (1⁄2 tsp if using salted butter)

8 tablespoons (1 stick) Unsalted Zeal Creamery Butter, melted and slightly cooled

1⁄4 cup vegetable oil

1 1⁄4 cups granulated sugar

2 large eggs, room temperature

1⁄4 cup whole milk yogurt, room temperature

3⁄4 cup milk, room temperature

1 teaspoon vanilla extract

2 tsp grated lemon zest

2 cups mixed raspberries and blackberries

1⁄4 cup demerara sugar

Directions

1. Preheat the oven to 425°F. Generously grease a 12-cup muffin tin with nonstick

spray or line cups with paper liners.

2. In a large bowl whisk the flour, baking powder, baking soda, and salt.

3. In a separate large bowl whisk together the melted butter, oil, sugar, and eggs.

Whisk in the yogurt, milk, vanilla and lemon zest until combined. The mixture

will be pale yellow.

4. Pour the wet ingredients into the dry. Use a wooden spoon to stir until combined

and no lumps remain. Avoid overmixing. Fold in the blackberries and

raspberries.

5. Divide batter between muffin cups, filling all the way to the top. Sprinkle muffins

generously with demerara sugar.

6. Bake at 425°F for 10 minutes. Reduce oven temperature to 350°F and continue

baking for 15-20 minutes more, until muffin tops are golden brown and centers are set.

7. Allow muffins to cool for 10 minutes in the pan, remove and cool completely.