Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.

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  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.

  • Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

Cook's Note:

Finely chop the fruit and--depending on the fruit you're using--top it with a teaspoon of sugar, if desired. You can also use "Texas-size" muffin pans; this recipe will make 6 jumbo muffins.

Nutrition Facts

154 calories; 3.1 g protein; 22.2 g carbohydrates; 30.3 mg cholesterol; 247.4 mg sodium. Full Nutrition

Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2004
I make these muffins at least once a week (alternating between fresh blueberries and fresh raspberries). Before baking I sprinkle them with sugar (raw or demamara works nicely). The only thing I found was that you should mix the wet ingredients separately then add to the dry. Read More
(69)

Most helpful critical review

Rating: 3 stars
05/10/2011
Tasted pretty good but very dry. Read More
(6)
151 Ratings
  • 5 star values: 65
  • 4 star values: 51
  • 3 star values: 17
  • 2 star values: 11
  • 1 star values: 7
Rating: 5 stars
02/13/2004
I make these muffins at least once a week (alternating between fresh blueberries and fresh raspberries). Before baking I sprinkle them with sugar (raw or demamara works nicely). The only thing I found was that you should mix the wet ingredients separately then add to the dry. Read More
(69)
Rating: 4 stars
03/28/2003
Delicious. Used chopped fresh peaches instead of blueberries and added an extra 1/4 cup peaches for moisture. My husband who doesn't like muffins said "good" and ate several. Read More
(42)
Rating: 5 stars
07/26/2010
These are really good!! Fluffy and delicious! They puffed up nice and high. I added chocolate chips to mine. They were a HIT! The only thing I would change is the temp of the oven. 400 is WAY too high to bake these for 25 minutes. I only baked mine for 18 minutes and they were done...unfortunately the bottoms browned quite a bit and they were stuck to the paper. I made another batch, changed the temp to 350 and baked for about 25 minutes, give or take. They were PERFECT!! :) Read More
(31)
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Rating: 5 stars
03/28/2003
These are the best muffins I've tried and will now be my standard muffin recipe. Excellent! Read More
(24)
Rating: 5 stars
03/28/2003
Very Good!! Quick and easy blueberry muffins that everyone liked. I added some vanilla and topped with coarse sugar the second time I made them and really liked the enhancements. Read More
(24)
Rating: 4 stars
09/23/2013
Quick easy and delicious! Plus it's a great way to use up ripe fruit. The batter was a little dry so I used a bit more milk and added a couple Tbsp. of veg. oil. This recipe is a great base for whatever add-in's you have on hand. For the fruit I used peaches and added some vanilla and cinnamon. I baked these in a Texas sized muffin tin and topped them off with a little turbinado sugar before popping them in the oven for a little extra sweetness and crunch. These baked up beautifully in about twenty minutes. Perfect with a cup of tea! Read More
(13)
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Rating: 4 stars
03/28/2003
I had to make a large amount for a breakfast group. I made all the varations. I think I liked choc chip and peach the best. I put extra sugar on top. They were more dry than I would like but they were good. Read More
(12)
Rating: 4 stars
03/28/2003
I used this recipe to make blueberry muffins and strawberry muffins in both mini-muffin tins and regular tins. They were pretty good but I was disappointed that my "bisquick" blueberry muffins were just as good. I also had problems with these muffins becoming a bit too brown on the outside when I didn't use muffin papers and sticking to the papers when I did use them. Read More
(11)
Rating: 4 stars
03/28/2003
This is a very good overall muffin recipe. I add fresh apricots. I also had to add a little more sugar to the recipe. They turned out very tasty. I had to make a second batch to share at work. Read More
(9)
Rating: 3 stars
05/10/2011
Tasted pretty good but very dry. Read More
(6)