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These whole wheat mixed berry muffins are filled with naturally sweet raspberries, blueberries, and blackberries and drizzled with a yummy glaze. They are a perfect lunch box item because they travel well and pair perfectly for breakfast or lunch.
I made these muffins with part white whole wheat flour and reduce the sugar to make them a better option for kids’ lunches.
I love baking muffins because they are delicious fresh out of the oven and extremely easy to freeze and pull out individually for a quick breakfast or snack. These whole wheat mixed berry muffins can also be taken from the freezer in the morning, tossed in a lunch box, and will be defrosted by lunch time.
These muffins are made with Horizon® organic milk. Their milk comes from cows not given growth hormones* or antibiotics and raised on farms that follow sustainable organic practices. I like that the milk adds a nice moisture to the muffins and it’s something I always have on hand.
I also used Horizon Organic Half & Half for the glaze on top. It made the drizzle rich and creamy.
I was able to pick up both Horizon products at Walmart.
Whole Wheat Mixed Berry Muffins with Vanilla Drizzle
These mixed berry muffins are a delicious whole grain treat!
- 1 1/2 organic cups all-purpose flour
- 1 cup organic white whole wheat flour
- 3/4 cup organic cane sugar
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup Horizon Organic Whole Milk
- 1 1/4 sticks organic unsalted butter melted
- 3 large organic eggs
- 1 tablespoon pure vanilla extract
- 2 cups organic frozen mixed berries
- 1 cup organic powdered sugar
- 2 Tablespoons Horizon Organic Half and Half
Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and set aside.
In a large bowl, whisk together the all-purpose flour, white whole wheat flour, cane sugar, baking powder, cinnamon, salt, and nutmeg.
Make a well in the dry ingredients and pour in the Horizon Organic Whole Milk, melted butter, eggs, and vanilla extract.
Mix until just combined. The batter should still be lumpy.
Fold in the frozen mixed berries.
Scoop the muffin batter into the lined muffin tin. Fill each muffin slot to the top, almost overfull.
Place the muffin tin on top of a cookie sheet in the oven.
Bake for 40 minutes, until the tops of the whole wheat mixed berry muffins are golden brown.
Whisk together the powdered sugar and Horizon Organic Half and Half. Drizzle on top of the muffins.
Refrigerate any unused portion.
To freeze: place muffins on a cookie sheet (not touching) for 3-4 hour. Once frozen, place muffins in a zip top freezer bag or freezer safe container. Defrost at 50% power for 1 minute or defrost in the refrigerator.
More Muffin Recipes:
- Bakery Style Blueberry Muffins
- Banana Blueberry Muffins with Vanilla Glaze
- Strawberry Banana Muffins
- The Best Double Chocolate Muffins
- Easy Pumpkin Chocolate Chip Muffins