Berry-bountiful Muffins with Lemon Icing

“The little cakes that traveled to Britain”
What are people usually about before they depart somewhere? Developing a plan of the trip? Packing their stuff? Looking for gifts for those they’re gonna visit? My way of preparation is usually about making some edible homemade presents!:) No time for proper packing and planning, the presents are always prioritized!

This time we were creating these semi-sweet, soft and colourful muffins together with my friend, in the night! Luckily there was a little time to photograph them in the morning. The outcome turned out very balanced: neither sweet nor sour, neither dense nor crumbly (I haven’t tried:D, but gathered feedback from those who did). My “partner in crime” confirmed afterwards that one can definitely use the very same proportions for this kind of muffins. So will I, and excited to share the recipe below!:)
Happy baking!:)(:
Makes 20 muffins
Takes 1 hr 10 mins + cooling and glazing (prep – 20 mins, baking – 50 mins)


4 large eggs, at room temperature
1 heaped cup Greek yogurt, unsweetened
1/2 cup vegetable oil (sunflower, grapeseed)
1 cup sugar
1/4 tsp salt
2 1/3 cups flour
zest from 1 lemon
juice from 1/2 lemon
1/3 tsp baking soda
1 cup bilberries (or blueberries)
1 cup raspberries
1/3 cup sour cherries, pitted
1/3 cup black currant
2 tbsp flour
Lemon Icing
juice from 1/2 lemon
about 2/3 cup of icing sugar


Preheat the oven to 200°C/400°F. Either grease or line muffin cups with paper liners.

In a large mixing bowl, beat together the eggs and sugar with electric mixer on high speed until thick and light in color, about 5 minutes.
Add the yogurt, oil and salt. Mix on low speed until just combined. Sift the flour into the batter, gradually, 1/3 at a time, stirring with each addition just until incorporated. It’s very important not to overmix, as the outcome may become dense.
Add lemon zest, baking soda mixed with lemon juice and whisk in until combined.

Place all berries in one bowl and sift in 2 tbsp of flour. Carefully mix a little bit with spatula to distribute flour evenly (we need this to prevent getting additional moisture from berries to the batter whilst baking). Carefully, using a spatula or wooden spoon fold in the berries. At this step it’s also important not to overmix.

Fill the muffin cups with batter to the top. We had 2 batches, per 10 muffins each. Bake each batch for about 20-25 minutes until fragrant and golden. A toothpick inserted into the center should come out without dough (it will be stained with berries though). After removing the first batch from the oven, allow muffins to cool in cups for 5-10 mins, then transfer to a wire rack. When the second batch is done, turn off the heat and leave muffins to cool for 5 mins in the oven. Remove from muffin cups and leave to cool on a wire rack completely.

For the lemon icing: in a small bowl, combine lemon juice and icing sugar. Add more icing sugar if the icing is runny, or more juice if it’s too thick. Obtain your perfect consistency and enrich your muffins with a fantastic lemon flavour!:)


Alya, the main contributor of this night “baking campaign”:D

2 Comments Add yours

  1. Thats a berry packed muffin! I’ll give it a try. Thanks for the recipe.

    Liked by 1 person

    1. Mayasbeehive says:

      My pleasure!:) Let me know please about the results:)

      Liked by 1 person

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