Berry Citrus Mini Muffins Recipe

Name: Berry Citrus Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup wheat bran; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup egg substitute; 1 tablespoon lemon zest; 1/4 cup orange juice; 1 cup fresh blueberries, halved; 1 cup fresh strawberries, quartered or cut into 6 pieces depending on size; powdered sugar (for optional glaze)

These healthy and delicious mini muffins are bursting with fresh berry and citrus flavor! Perfect as a light breakfast, healthy snack, or delightful dessert. Made with egg substitute and less butter than traditional muffins, they're surprisingly light and fluffy. We've added wheat bran for extra fiber, and you can elevate them even further with a simple lemon or orange glaze. Imagine the sweet tang of citrus mingling with juicy strawberries and blueberries – pure bliss! This recipe was inspired by lemon blueberry muffins, but we added strawberries for a vibrant twist.

Prep Time 15 mins

Cook Time 30 mins

Calories 110.4 kcal

Protein 5g

Rating 1.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Berry Citrus Mini Muffins

1 1/2 cups all-purpose flour
1/2 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup egg substitute
1 tablespoon lemon zest
1/4 cup orange juice
1 cup fresh blueberries, halved
1 cup fresh strawberries, quartered or cut into 6 pieces depending on size
powdered sugar (for optional glaze)

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How to Make Berry Citrus Mini Muffins

Preheat oven to 325°F (160°C).
Line a mini muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, wheat bran, baking powder, and salt. Set aside.
In a separate bowl, cream together the butter and sugar until light and fluffy.
Gradually beat in the egg substitute until well combined.
Add the lemon zest and orange juice to the wet ingredients and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the blueberries (halved) and strawberries (quartered or into 6 pieces depending on size).
If using frozen fruit, ensure it's fully thawed and drained to prevent watery muffins.
Fill the mini muffin cups about ¾ full.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden brown.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Optional: Drizzle with a glaze made from powdered sugar and lemon or orange juice for an extra touch of sweetness.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

45g

Fat

Carbs

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Appetizers & Snacks Breakfast & Brunch Sweets & Sides Desserts Healthy Vegetarian Baking

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Lactose 30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Cupcakes Breads Desserts Fruit Oven Easy Kid Friendly Picnic Muffins Cakes Dietary Low Sodium Low Cholesterol Brown Bag Egg Free Healthy 2 Quick Breads Free Of Something Toddler Friendly Low In Something Berries Blueberries Strawberries Citrus Lemon To Go Camping Equipment