Mixed Berry Mini Muffins
These muffins are perfect for spring or summer and so cute too! Mini muffins are my favorite because I can eat more and convince myself I didn’t have as many. They are super simple and fruit is always a good idea, along with muffins. These muffins are light and perfect for any brunch or snack.
Prep: 10 min
2 cups flour
1/2 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 egg (I replace the egg with a 1/4 cup of unsweetened applesauce to make it vegan)
1/4 cup melted coconut oil
1 cup milk (skim or almond)
2 1/2 teaspoons lemon juice (1 lemon)
1 lemon zested
6 oz. of frozen mixed berries (I used raspberries, blueberries, strawberries, and blackberries) also can eyeball, add a bit more
1/4 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon lime juice
Preheat the oven to 400F and spray a mini muffin pan with cooking spray.
In a large bowl, combine the sugar, flour, salt, and baking powder. Stir to combine.
In a small bowl, stir together the coconut oil, zest, milk, and lemon juice.
Fold in the berries until the batter is just come together.
Separate evenly into the muffin tins and bake for 15-18 minutes.
Let them cool then mix together the powdered sugar and lemon juice for the glaze. Spoon over top and enjoy! Make sure to cover them up or put into a container to keep from drying out.