Blueberry Muffins / Photo by Joshua Wait
Wouldn’t it be great to have one recipe for making muffins with almost any fruit? It would be awesome.
I created this universal muffin batter recipe with that thought in mind. It works well with most fruit, particularly frozen berries like blueberries, raspberries, or blackberries. It also works with sliced apples and pears. It does not work with bananas. Bananas have a high moisture content, so see my banana muffin recipe to make banana muffins.
1 1/2 cups white flour
1/2 cup whole wheat flour
pinch of salt
1/2 cup sugar or 1/4 cup depending on taste
3/4 cup milk or almond milk
1/4 cup butter
1 egg
lemon zest from about a quarter of a lemon
1/2 – 1 cup of fruit
Add dry ingredients together. Mix. Soften butter in the microwave. Add milk, butter, and egg. Let set for about 10 minutes. Gently mix fruit into batter.
My son Elijah doesn’t like lots of fruit in his muffins, so I usually only add 1/2 cup. Though occasionally I go ahead and add a full cup and pick out the muffin with the least amount of fruit for him.
How much sugar you add will depend on your taste. Generally, the fruit is sweet enough that I only add 1/4 cup, though in some cases, I add 1/2 cup to bump it up a notch.
Bake at 350° F for 24 minutes.
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