Blueberry Razz Muffins

This summer, Rhys discovered a love for all berries (including grapes). Thankfully, there was almost a never ending supply of berries and grapes at our family reunion up at Bear Lake, and his favorite aunt works at a local produce stand and brings him fresh berries often. So, one day, I decided to be little miss homemaker and bake some berry muffins from scratch using the leftover berries.

What to do with your left over fresh berries? Make perfect berry muffins for a summer brunch! Very easy to make and kids will love them!

1/2 cup vegetable oil
2 1/4 cups flour
1 tbsp baking powder
2/3 cup sugar
2 eggs
1 cup milk
2 tsp vanilla extract
1/2 cup fresh raspberries
1/2 cup fresh blueberries

1) Preheat the oven to 375* F and put muffin/cupcake papers in the muffin tin.

2) Add in all ingredients, except for the berries and use an electric mixer on high. It should be a lemony color with a few lumps.

3) Add in the berries. Use the mixer again. This should pulverize the majority of the raspberries, turning the batter a pink-ish color. This will help seep the raspberry flavor into the batter itself.

4) Fill up the muffin tins and cook for about 30-35 minutes. Tops should just be getting a little golden.

Justin and I absolutely loved these. Rhys, however, was more interested in finishing off the remaining berries that I didn’t use…but he ate the muffins for breakfast the next day when all the berries were gone.

What is your favorite mixture of berries or other fruit in muffins?

Tayler is a work at home mom. She does free lance articles and dabbles in graphic design and virtual assisting for bloggers. She spent 3 years as a history and English teacher. Her passions are her husband, two children, history, reading, nature, and her Savior, Jesus Christ.

  • This would be a great way to use up any berries that are going bad! I'm going to pin this!

  • These look delicious!

  • Yum. These look delicious. I love that last picture!!! Thanks for the recipe.