Wild Dewberry & Lemon Muffins


  • 2/3 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup sugar
  • Pinch of salt
  • Zest of 1 lemon
  • 2 tbsp butter, melted and cooled
  • 1/4 cup plain Greek yogurt
  • Juice of 1 lemon
  • 1/4 tsp lemon extract
  • 1/2 cup milk
  • 1 large egg
  • 1 1/2 cups dewberries


  1. Preheat oven to 400 degrees. In a bowl, combine flours, baking powder, soda, sugar, salt and lemon zest. In another bowl, whisk together butter, yogurt, lemon juice, extract, milk and egg.

  2. Pour the wet ingredients into the dry and mix until just combined. Stir in the berries. Tip: to prevent the berries from all sinking to the bottom of the muffins, toss them in a little bit of flour before adding them to the batter.

  3. Fill 12 lined or greased muffin cups evenly with batter.

  4. Bake 20-25 minutes until the tops are golden and a toothpick inserted into a muffin comes out clean.

Recipe & Photo by Flying on Jess Fuel