This Strawberry Blueberry Shortcake is the kind of dessert that makes people smile. It’s rustic, a little messy, and bursting with summery goodness. Whether you serve it up at a dinner party or eat it barefoot on the porch, it’s guaranteed to be a hit.

Want more strawberry recipes? Try my comforting Strawberry Cream Stuffed French Toast, or my fresh Goat Cheese Strawberry Salad with a creamy balsamic poppyseed vinaigrette.

WHY YOU’LL LOVE This Best Strawberry Blueberry Shortcake

• Bursting with Fresh Berries – Juicy strawberries and plump blueberries come together for a perfectly sweet and tangy combo that tastes like summer in every bite.
• Simple, Pantry-Friendly Ingredients – Made with everyday staples like flour, sugar, butter, and buttermilk—no complicated steps, no fancy tools.
• Crowd-Pleasing & Customizable – Easy to double for gatherings and endlessly adaptable—add other berries, a hint of lemon zest, or even a splash of vanilla.

INGREDIENTS

Strawberries– The star of the show! Strawberries bring vibrant color, natural sweetness, and juiciness. Macerating them with sugar enhances their flavor and creates a lovely syrup that soaks into the shortcake.

Blueberries– Blueberries add a burst of tartness and color contrast to the strawberries. Their natural juiciness complements the strawberries and adds depth to the fruit mixture.

Sugar– Used in two places: 3 tbsp for sweetening the berries and drawing out their juices, and 2 tbsp in the shortcake dough for subtle sweetness.

All-Purpose Flour– The base of the shortcake dough. Provides structure and texture. It’s versatile and ideal for a tender, biscuit-style shortcake.

Baking Powder– This leavening agent helps the shortcakes rise, creating a light, fluffy texture.

Baking Soda– Works in tandem with the acidic buttermilk to boost the rise and enhance tenderness.

Salt– A small but mighty ingredient! Salt balances sweetness and enhances all the other flavors.

Buttermilk– Adds moisture and a slight tang. Its acidity activates the baking soda and tenderizes the dough for a soft, delicate crumb.

Butter– Butter adds rich flavor and helps create a soft, tender texture in the shortcake. Melted butter is easy to mix into the dough and adds a hint of crispness to the edges when baked.

Whipped Cream- The creamy, fluffy topper that pulls everything together. It adds richness and lightness, complementing the tart berries and buttery shortcake. You can use homemade or store-bought, depending on your time and preference.

INSTRUCTIONS

1. In a large bowl, place half of the strawberries and use a potato masher to crush strawberries. Slice the remaining strawberries and add them to the bowl with the crushed strawberries. Add the 1 cup of blueberries and 3 tablespoons of sugar to the bowl. Stir until combined and let sit in the fridge until the sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
2. Meanwhile, preheat the oven to 450 degrees and line a baking sheet with parchment paper. Set it aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 2 tablespoons of sugar. Set it aside.
4. Using a measuring glass, stir the buttermilk and melted butter with a fork until well combined. Add the buttermilk mixture to the flour mixture bowl and, using a rubber spatula, stir until combined.
5. Drop scoops of biscuit batter, using a 1/3 measuring cup, onto the baking sheet to make 6 biscuits, leaving space between biscuits. Sprinkle each biscuit with extra sugar.
6. Bake biscuits until tops are golden brown, 10-12 minutes. Remove from the oven and let the biscuits cool on the baking sheet for 10 minutes. 
7. Using a fork or knife, split each biscuit in half, spooning a generous amount of strawberry/blueberry mixture onto each biscuit bottom. Top each with a spoonful of whipped cream and 1 biscuit top. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Homemade Whipped Cream Tip: Whip 1 cup of heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form.

• Make Ahead: The shortcakes can be baked a few hours ahead—just store them in an airtight container until ready to use.

• Berry Swap: Try adding raspberries or blackberries for even more flavor and color.

Tips for Perfect Strawberry Blueberry Shortcake

1. Let the berries macerate.
Give them at least 30 minutes (longer if you can!) to sit with the sugar. This draws out their natural juices and creates that irresistible syrupy texture.

2. Don’t overmix the dough.
Stir just until the ingredients come together. Overmixing will make the shortcakes tough instead of light and tender.

3. Use cold buttermilk and melted (not hot) butter.
This combo gives the dough richness and helps create the perfect rise and texture.

4. Sprinkle sugar on top before baking.
A little sugar on top adds a subtle crunch and a pretty, golden finish.

5. Slice shortcakes gently.
Let them cool slightly before cutting. Use a serrated knife to avoid crushing them.

6. Assemble just before serving.
The shortcakes can get soggy if they sit too long with berries and cream. Keep everything separate until you’re ready to eat.

Storage Tips

Shortcakes: Store in an airtight container at room temperature for up to 2 days.

Berries: Store macerated berries in the fridge in a covered container for up to 2 days. Stir before using, as the juices may settle.

Assembled Shortcakes: Best enjoyed fresh! If you have leftovers, store them in the fridge and eat within a day—just know the shortcake may soften from the berry juices.

The Best Strawberry Blueberry Shortcake

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 6

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Description

This Strawberry Blueberry Shortcake is one of my all-time favorites because it’s simple, fresh, and loaded with flavor. Whether you’re hosting a backyard barbecue or just looking for a light and delicious dessert, this one checks all the boxes- a bite of buttery shortcake piled high with juicy berries and clouds of whipped cream. It’s sweet, tender, fruity, and the perfect ending to any summer meal.

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Ingredients

• 4 cups strawberries
• 1 cup blueberries
• 5 tbsp sugar, plus extra for sprinkling
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk 
• 8 tbsp butter, melted 
• whipped cream, store-bought or homemade 

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Instructions

1. In a large bowl, place half of the strawberries and use a potato masher to crush strawberries. Slice the remaining strawberries and add them to the bowl with the crushed strawberries. Add the 1 cup of blueberries and 3 tablespoons of sugar to the bowl. Stir until combined and let sit in the fridge until the sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
2. Meanwhile, preheat the oven to 450 degrees and line a baking sheet with parchment paper. Set it aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 2 tablespoons of sugar. Set it aside.
4. Using a measuring glass, stir the buttermilk and melted butter with a fork until well combined. Add the buttermilk mixture to the flour mixture bowl and, using a rubber spatula, stir until combined.
5. Drop scoops of biscuit batter, using a 1/3 measuring cup, onto the baking sheet to make 6 biscuits, leaving space between biscuits. Sprinkle each biscuit with extra sugar.
6. Bake biscuits until tops are golden brown, 10-12 minutes. Remove from the oven and let the biscuits cool on the baking sheet for 10 minutes. 
7. Using a fork or knife, split each biscuit in half, spooning a generous amount of strawberry/blueberry mixture onto each biscuit bottom. Top each with a spoonful of whipped cream and 1 biscuit top. Enjoy!

Notes

• Homemade Whipped Cream Tip: Whip 1 cup of heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form.

• Make Ahead: The shortcakes can be baked a few hours ahead—just store them in an airtight container until ready to use.

• Berry Swap: Try adding raspberries or blackberries for even more flavor and color.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

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This Strawberry Cream Stuffed French Toast is everything you want in a breakfast: it’s indulgent, comforting, and perfectly balanced with the sweet tang of strawberries and the richness of cream cheese. The soft, pillowy French toast with its warm, gooey filling is a treat for the senses. Whether you’re serving it for a weekend brunch or a special holiday morning, it’s guaranteed to be a hit with everyone at the table.

Want more breakfast recipes? Try my bite-sized Mini Ham And Cheese Quiches, my fluffy Triple Chocolate Cinnamon Rolls, or my from scratch Gluten Free Blueberry Pancakes.

Why You’ll Love This Strawberry Cream Stuffed French Toast:

• Irresistible Flavor Combination: The creamy, sweet strawberry cream cheese filling paired with the warm, buttery French toast creates a perfect balance of rich and fruity flavors. It’s like having a dessert for breakfast, but without feeling overly indulgent.
• Easy to Make, Yet Impressive: Despite its gourmet taste, this dish is surprisingly easy to prepare. It’s a showstopper for brunch, and the stuffed French toast is sure to impress your guests or make your morning feel extra special.
• Customizable and Versatile: You can easily adjust this recipe to suit your preferences—swap out strawberries for other fruits like raspberries or blueberries, or add extra toppings like whipped cream and syrup to make it even more indulgent. The possibilities are endless!

INGREDIENTS

Cream Cheese- Provides the base for the filling and gives the French toast a luscious, creamy bite when you cut into it.

Powdered Sugar- It balances out the tanginess of the cream cheese, making the filling sweet and dessert-like.

Vanilla Extract- It deepens the flavor of the filling and adds a layer of complexity.

Strawberries- These pair perfectly with the creamy filling, creating a bright, fruity contrast to the richness of the cream cheese.

Eggs- Eggs are what make French toast “French toast” – they provide a delicious, eggy flavor and texture that defines this dish.

Heavy Cream or Whole Milk- This ingredient adds moisture and richness to the French toast, ensuring it’s soft and tender inside while still crispy on the outside.

Cinnamon- It adds a cozy, comforting spice to the overall flavor profile, making each bite taste even more delicious.

Sourdough Bread- The bread absorbs the custard mixture while maintaining its structure, allowing for a perfect, crispy exterior and a soft, custardy interior.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Tips for Perfecting Your French Toast:

• Choose the Right Bread: Sourdough bread works wonderfully here, but you can use any bread you prefer, such as brioche or challah, for a slightly different flavor and texture.
• Add More Strawberries: For extra strawberry goodness, feel free to add more diced strawberries to the cream cheese filling or serve them on top of the finished French toast.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

STorage:

These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.

Strawberry Cream Stuffed French Toast

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• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6

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Let’s face it—sometimes, breakfast deserves to be a little extra. With this Strawberry Cream Stuffed French Toast, you’ll elevate your mornings with a dessert-like experience that’s both decadent and comforting. Picture this: warm, golden-brown slices of crispy french toast, filled with a luscious strawberry cream cheese filling and topped with fresh strawberries. It’s a brunch masterpiece that will make any morning feel like a special occasion.

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Ingredients

Strawberry Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1/2 cup diced strawberries, plus more for serving

Custard Mixture:

• 3 large eggs
• 1 /2 cup heavy cream or whole milk
• 1/2 tbsp cinnamon
• 1/4 tsp salt

Bread:

• 12 slices sourdough bread, then halved (or any preferred bread)
• 3 tbsp butter for cooking

Toppings (optional):

• Powdered sugar, butter, whipped cream, sliced strawberries, maple syrup

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Instructions

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Notes

• These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

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These Gluten-Free Lemon Crinkle Cookies are perfect for any occasion – from afternoon tea to holiday baking or a sweet treat after dinner. Their bright, zesty flavor is sure to put a smile on anyone’s face. Whether you have dietary restrictions or not, this recipe is a crowd-pleaser that’s hard to resist!

Want more gluten-free recipes? Try my soft-baked Gluten-Free Red Velvet Cookies, my irresistible Gluten Free Chocolate Chip Banana Muffins, or my sticky and sweet Gluten Free Pecan Pie Bars.

Why You’ll Love Gluten-Free Lemon Crinkle Cookies

• Bright, Citrusy Flavor: The zest of fresh lemon combined with the tang of lemon juice gives these cookies a zesty punch perfectly balanced with sugar’s sweetness.
• Perfect Texture: The crinkly exterior paired with a soft, tender inside creates the ultimate cookie experience. The cookies spread slightly while baking, giving them a lovely texture that’s both light and chewy.
• Gluten-Free Goodness: Made with gluten-free flour, this cookie recipe doesn’t sacrifice flavor or texture. Everyone can enjoy these delightful cookies, whether they’re gluten-sensitive or not!

Ingredients

Gluten-Free All-Purpose Flour– serves as a substitute for regular wheat flour. In this recipe, the gluten-free flour provides structure and texture to the cookies. Xanthan gum is included in some gluten-free flour blends (like Bob’s Red Mill) to help provide elasticity and structure, mimicking the effects gluten would have in a traditional recipe. It prevents the cookies from being too crumbly and helps them hold together.

Baking Powder- a leavening agent that helps the cookies rise and become fluffy. It contains both an acid (usually cream of tartar) and a base (baking soda) to create carbon dioxide gas when mixed with moisture, which causes the dough to expand and become lighter and airier.

Sea Salt– enhances the flavors of the other ingredients in the dough. Salt helps to balance sweetness, accentuate the lemon flavor, and bring out the depth of taste in the cookies.

Butter- adds richness and flavor to the cookies. It helps with the texture, making the cookies soft and chewy on the inside. The melted and cooled butter ensures the dough combines easily without becoming greasy and helps create a tender crumb.

Eggs- bind the ingredients together and provide moisture. They also help the cookies rise slightly and add richness. Using room-temperature eggs ensures that the dough combines more evenly and results in a smoother texture.

Granulated Sugar- provides sweetness and helps the cookies spread during baking. It also contributes to the formation of the signature crinkly texture by dissolving slightly during the baking process.

Lemon Juice- provides the tart, refreshing citrus flavor that makes these cookies so zesty. The acid in the juice also reacts with the baking powder, helping with the cookie’s rise and texture.

Vanilla Extract– adds a warm, aromatic flavor that complements the tartness of the lemon. It enhances the overall taste profile of the cookies and helps balance the sharpness of the lemon juice.

Lemon Zest- the outer, yellow peel of the lemon. It contains the oils that give a bright, intense citrus flavor. Using the zest enhances the lemony taste of the cookies without adding too much acidity. It also adds a pleasant fragrance to the dough.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, and sea salt).
2. In a small bowl, combine wet ingredients (melted butter, eggs, sugar, lemon juice, vanilla extract, and lemon zest). Whisk until smooth.
3. Add wet ingredients to dry ingredients, and whisk together until a soft dough forms – it should look runny like cake batter (that’s normal and will firm up when chilling the dough).
4. Chill the dough for at least 2 hours or overnight. The dough will firm up more but will still be a bit sticky.
5. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
6. Prepare two shallow bowls, one with granulated sugar and the other with powdered sugar.
7. Shape the dough into balls using a 2 tbsp scoop.
8. Roll each dough in granulated sugar, then in powdered sugar until fully coated.
9. Place on the baking sheet 2 inches apart, working in batches if they don’t all fit (keep any dough that’s not being baked right away in the fridge).
10. Baking for 9-10 minutes until they spread a little and get puffy with a crack on top.
11. Cool for 10 minutes, then use a spatula to carefully transfer to a cooling rack to cool completely. They’ll be soft and delicate but will set as they cool. Enjoy!

Tips for Perfect Gluten-Free Lemon Crinkle Cookies:

• Lemon zest is key: The lemon zest adds an aromatic citrus flavor that’s a signature element of these cookies. Be sure to use fresh lemons for the best taste!
• Storage: These cookies will stay fresh in an airtight container for up to 7 days at room temperature. For longer storage, freeze the cookies for up to three months. To thaw, simply leave them at room temperature for an hour or so.
• Add-ins: Want to get a little creative? You can add a handful of white chocolate chips or a sprinkle of dried cranberries for an extra twist.

Storage for Gluten-Free Lemon Crinkle Cookies:

1. Room Temperature Storage (Up to 5 Days)

If you plan on eating the cookies within a few days, store them in an airtight container at room temperature. This will help maintain their chewy texture while keeping them fresh. Be sure to layer parchment paper between each layer of cookies to prevent them from sticking together.

2. Freezing for Longer Storage (Up to 3 Months)

If you want to keep your cookies for longer, freezing them is a great option! Here’s how you can do it:

• Before Baking: If you have leftover dough or want to prepare ahead of time, scoop the dough into balls and place them on a baking sheet. Freeze the dough balls for 1-2 hours until firm, then transfer them to a freezer-safe bag or container. You can bake them directly from frozen; just add a couple of extra minutes to the baking time.
• After Baking: Allow the cookies to cool completely, then place them in a single layer on a baking sheet to freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to enjoy them, simply thaw them at room temperature for about 30 minutes, and they’ll be as good as fresh!

Gluten-Free Lemon Crinkle Cookies

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5 from 1 review

• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 20 cookies

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Description

If you’re a fan of sweet and tart treats with a delightful, melt-in-your-mouth texture, then these Gluten-Free Lemon Crinkle Cookies are a must-try! With their soft, chewy interior, crispy exterior, and refreshing lemon zing, they’re the perfect balance of sweetness and citrusy brightness. Whether you’re gluten-intolerant or simply looking for a delicious dessert option, this gluten-free cookie recipe will become a favorite in your household!

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Ingredients

For the cookie dough

• 1 3/4 cup gluten-free all-purpose flour with xanthan gum – I used Bob’s Red Mill
• 1 tsp baking powder
• 1/2 tsp sea salt
• 6 tbsp butter, melted and cooled
• 2 large eggs at room temperature
• 3/4 cup organic granulated sugar
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• Zest of 2 lemons

For rolling

• 1/3 cup organic granulated sugar
• 1/3 cup powdered sugar

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Instructions

1. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, and sea salt).
2. In a small bowl, combine wet ingredients (melted butter, eggs, sugar, lemon juice, vanilla extract, and lemon zest). Whisk until smooth.
3. Add wet ingredients to dry ingredients, and whisk together until a soft dough forms – it should look runny like cake batter (that’s normal and will firm up when chilling the dough).
4. Chill the dough for at least 2 hours or overnight. The dough will firm up more but will still be a bit sticky.
5. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
6. Prepare two shallow bowls, one with granulated sugar and the other with powdered sugar.
7. Shape the dough into balls using a 2 tbsp scoop.
8. Roll each dough in granulated sugar, then in powdered sugar until fully coated.
9. Place on the baking sheet 2 inches apart, working in batches if they don’t all fit (keep any dough that’s not being baked right away in the fridge).
10. Baking for 9-12 minutes until they spread a little and get puffy with a crack on top.
11. Cool for 10 minutes, then use a spatula to carefully transfer to a cooling rack to cool completely. They’ll be soft and delicate but will set as they cool. Enjoy!

Notes

• Make sure to chill the dough before baking. Crinkle cookies, in general, start as a soft dough. Chilling allows the dough to firm up a bit and prevents it from spreading too thin.
• Store any leftover lemon cookies in an airtight container for up to a week. You can also freeze these cookies for up to 3 months. Let them cool completely, then store them in a freezer bag or container in the freezer. Thaw for a few minutes and enjoy!

• Prep Time: 10 minutes
• Cook Time: 10 minutes

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If you love citrusy desserts with a touch of fruit, this cake will quickly become your go-to recipe. Plus, it’s incredibly easy to make—no fancy techniques required! Let’s dive into this simple yet delicious recipe and take your taste buds on a journey.

Want more spring dessert recipes? Try my easy No Bake Lemon Cheesecake Bars or my delicious Sourdough Discard Key Lime Ricotta Cookies.

Why You’ll Love This Cake:

• Light, moist texture: Thanks to greek yogurt, the cake is rich and tender without being heavy.
• Perfect balance of flavors: The tangy lemon pairs wonderfully with the sweetness of fresh blackberries, creating a harmonious taste in every bite.
• Easy to make: From prep to baking, this recipe is beginner-friendly and doesn’t require any special skills. It’s just about mixing the ingredients, folding in the blackberries, and popping the batter into the oven.

INGREDIENTS

All-Purpose Flour– Flour is the primary structure builder of the cake. All-purpose flour provides the right balance of protein content, giving the cake enough structure without making it too dense. It combines with the baking powder to give the cake its rise and airy texture.

Baking Powder– Baking powder is a leavening agent that helps the cake rise. It reacts with the wet ingredients and releases carbon dioxide, which causes the batter to puff up during baking, resulting in a light, fluffy texture.

Salt– Salt enhances the flavors in the cake. While you may not taste the salt directly, it balances the sweetness and brings out the other flavors, particularly the tartness of the lemon and the sweetness of the blackberries.

Unsalted Butter– Butter adds richness, moisture, and flavor to the cake. It also helps create a tender crumb. Softened butter incorporates air when creamed with sugar, which is essential for achieving a light, airy texture.

Granulated Sugar– Sugar not only sweetens the cake but also contributes to its moisture. It helps tenderize the crumb by inhibiting gluten formation and contributes to browning as the cake bakes, giving it that golden crust.

Eggs– Eggs bind the ingredients together, providing structure and stability. The proteins in the eggs also contribute to the cake’s rise and help it set properly as it bakes. They add moisture and richness to the flavor.

Vanilla Extract– Vanilla extract is a flavor enhancer. It adds depth and warmth to the cake, complementing the lemon and blackberry flavors.

Lemon Zest-The zest of the lemon contains essential oils that give the cake a bright, fresh, and fragrant lemon flavor. It’s the perfect complement to the sweet berries and adds a citrusy punch without the sourness of lemon juice.

Greek Yogurt– Greek Yogurt adds moisture and richness to the cake. It also helps make the crumb tender and soft due to its fat content. Plus, the acidity in yogurt reacts with the baking powder to enhance the cake’s rise.

Fresh Blackberries– Blackberries add natural sweetness and a burst of fruity flavor to the cake. They also create little pockets of juiciness throughout the cake. The seeds of the blackberries may be noticeable, but they contribute to the texture and overall flavor of the cake.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

For the cake:

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan or line it with parchment paper. Set aside.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
4. Beat in the eggs until fully incorporated. Then, add the vanilla extract, lemon zest, and Greek yogurt, and beat till combined.
5. Gradually add the dry ingredients to the wet ingredients and mix with a wooden spatula until just combined.
6. Gently fold in the blackberries using a spatula. Be careful not to crush them too much.
7. Pour the batter into the prepared loaf pan and smooth the top. Add additional blackberries to the top if you’d like. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze:

1. Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
2. Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Enjoy!

Serving Suggestions:

This Blackberry Lemon Pound Cake is perfect as an afternoon treat with tea or coffee. It also makes a wonderful dessert for picnics, brunches, or holiday gatherings. For extra indulgence, serve a slice with a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tips for Success:

• Use fresh berries: Fresh blackberries are key to getting that sweet burst of fruit flavor. If you need to use frozen berries, make sure to fold them in gently to prevent the batter from turning purple.
• Room temperature ingredients: Ensure that your butter, eggs, and greek yogurt are at room temperature for the best texture.
• Don’t overmix: Overmixing the batter can lead to a denser cake. Mix only until combined for a light and fluffy result.

Storage Tips for Blackberry Lemon Pound Cake:

To ensure your Blackberry Lemon Pound Cake stays fresh and delicious for as long as possible, here are some simple storage tips:

1. Room Temperature Storage:

• Up to 3 days: If you plan to eat the cake within a few days, you can store it at room temperature. Place it in an airtight container or wrap it tightly with plastic wrap. Make sure it’s stored in a cool, dry place away from direct sunlight or heat sources to prevent it from drying out.

2. Refrigeration (for Longer Freshness):

• Up to 1 week: To keep your cake fresh for a little longer, refrigerate it. Wrap the cake tightly in plastic wrap, or store it in an airtight container. The cold will help preserve its moistness and flavor. Just remember that refrigerated cakes can sometimes become a little denser, so allow it to come to room temperature before serving for the best texture.

3. Freezing:

• Up to 2-3 months: If you need to store the cake for an extended period, freezing is the way to go. Wrap the cake tightly in plastic wrap, then place it in a resealable freezer bag or airtight container. This double protection helps prevent freezer burn. When you’re ready to enjoy it, let it thaw at room temperature, and it will taste as fresh as the day you made it. You can even slice the cake before freezing for easy, individual servings!

Reheating Tips:

• If you prefer a warm slice of cake, pop it in the microwave for about 15-20 seconds. If it’s frozen, thaw the slice first before warming it up. A quick reheat will bring back that soft, tender texture and melt the glaze for that perfect bite.

Blackberry Lemon Pound Cake

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• Author: Michelle Powell
• Total Time: 1 hour 10 minutes
• Yield: 8 servings

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Description

There’s something about the combination of juicy blackberries and tangy lemon that just screams spring. Whether you’re hosting a tea party, enjoying an afternoon snack, or looking for a simple yet delightful dessert to serve at a family gathering, this Blackberry Lemon Pound Cake is the answer. It’s a perfect blend of sweet and tart, with a soft, tender crumb that will melt in your mouth.

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Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest (about 1 lemon)
• ½ cup greek yogurt (sour cream)
• ½ cup fresh blackberries (plus a few extra for topping)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest

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Instructions

For the cake:

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan or line it with parchment paper. Set aside.

2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).

4. Beat in the eggs until fully incorporated. Then, add the vanilla extract, lemon zest, and Greek yogurt, and beat till combined.

5. Gradually add the dry ingredients to the wet ingredients and mix with a wooden spatula until just combined.

6. Gently fold in the blackberries using a spatula. Be careful not to crush them too much.

7. Pour the batter into the prepared loaf pan and smooth the top. Add additional blackberries to the top if you’d like. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze:

1. Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

2. Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Enjoy!

Notes

• If you plan to eat the cake within a few days, you can store it at room temperature for up to 3 days. To keep your cake fresh for a little longer (about a week), refrigerate it. Wrap the cake tightly in plastic wrap, or store it in an airtight container.
• If you prefer a warm slice of cake, pop it in the microwave for about 15-20 seconds. If it’s frozen, thaw the slice first before warming it up. A quick reheat will bring back that soft, tender texture and melt the glaze for that perfect bite.

• Prep Time: 10 minutes
• Cook Time: 1 hour

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These No-Bake Lemon Cheesecake Bars are the ultimate dessert for anyone who loves a creamy, tangy, and sweet treat. It’s simple to make, light yet indulgent, and totally customizable with your favorite toppings. Whether you’re making it for a special occasion or just to satisfy a sweet tooth, this cheesecake will be a hit. Don’t forget to share with friends and family—though we won’t judge if you decide to keep it all to yourself!

Want more no-bake dessert recipes? Try my rich No Bake Mini Chocolate Cheesecakes or my ridiculously quick and easy Copycat Heavenly Hunks.

WHY YOU’LL LOVE These No Bake Lemon Cheesecake Bars

Perfect for Hot Days: Since this cheesecake doesn’t require any baking, it’s an ideal treat for warm weather when you don’t want to turn on the oven.

Tangy and Sweet: The bright lemon flavor is balanced with the richness of the cream cheese and whipped cream, making every bite a delightful experience.

Make Ahead: This cheesecake requires a few hours to chill, making it the perfect dessert to prepare ahead of time for parties, barbecues, or gatherings.

INGREDIENTS

Graham Cracker Crumbs: Graham cracker crumbs provide a crunchy and slightly sweet base that contrasts beautifully with the smooth, creamy filling.

Sugar: Sugar sweetens the crust slightly, balancing out the savory flavor of the graham crackers.

Unsalted Butter: Butter adds richness and moisture to the crust, helping the graham cracker crumbs stick together and form a firm, stable base.

Heavy Whipping Cream: Heavy whipping cream is the base for making whipped cream and provides a rich, smooth texture.

Powdered Sugar: Powdered sugar (or confectioners’ sugar) is used in whipped cream to sweeten it while maintaining the smooth, fluffy texture.

Vanilla Extract: Vanilla extract adds a subtle, aromatic flavor that enhances the sweetness of the whipped cream and complements the lemony notes of the cheesecake.

Cream Cheese: Cream cheese is the star ingredient of cheesecake. It contributes to the smooth, rich texture and provides a tangy, slightly savory flavor.

Lemon: Lemon provides a fresh, bright, and tangy flavor that cuts through the richness of the cream cheese and whipped cream, adding a refreshing contrast.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

For the crust:

1. Line an 8-inch square baking dish with parchment paper, leaving about a 2-inch overhang on all sides so the bars can be easily removed.
2. In a medium bowl whisk together the graham cracker crumbs, sugar and melted butter until combined. Press the mixture into the bottom of the prepared pan and refrigerate until firm, about 45 minutes. Meanwhile, make the whipped cream and filling.

For the whipped cream:

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium/high speed until medium peaks form, about 3-4 minutes. Set aside for filling.

For the cheesecake filling:

1. Add the cream cheese, sugar, vanilla, lemon zest and lemon juice to a blender. Blend until smooth, scraping down the sides as necessary. Pour the mixture into a medium bowl and fold in ½ cup of the whipped cream. Fold in another ½ cup of whipped cream until the mixture is smooth. Save some whipped cream to serve with.
2. Pour the cheesecake filling over the chilled crust and smooth with a spatula. Cover and freeze cheesecake for at least 4 hours.
3. When ready to serve, remove the parchment paper from the pan. Use a warm knife to cut into 9 bars (or smaller for more bars). Place in the refrigerator 30 minutes before serving. Serve with a dollop of whipped cream and some berries, if desired. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Crust swap. If you want a gluten-free option, you can use gluten-free graham crackers or even crushed gluten-free cookies like almond flour cookies or gluten-free shortbread.
• Cheese layer alternative. For a tangier, lower-fat option, you could swap half of the cream cheese for Greek yogurt.
• Toppings:
  • Berries: For a different topping, you can add mixed berries like raspberries, strawberries, or blueberries. They add a burst of freshness and color.
  • Caramel or Chocolate Sauce: If you’re in the mood for something sweeter, drizzle some caramel sauce or melted chocolate over the top.
  • Toasted Coconut or Nuts: To add some crunch and texture, consider topping the cheesecake with toasted coconut flakes, almonds, or pistachios.

Tips for Making a Perfect No Bake Lemon Cheesecake Bars:

Chill the Crust:
After pressing the crust mixture into your pan, chill it in the fridge for at least 45 minutes before adding the filling. This helps the crust firm up and prevents it from falling apart when serving.

Room Temperature Cream Cheese:
Make sure the cream cheese is at room temperature before mixing. This helps create a smoother, lump-free filling.

Use Fresh Lemon:
Fresh lemon juice and zest will provide the brightest, freshest flavor. If you’re using lemon juice from a bottle, be aware that the flavor may not be as vibrant.

Don’t Overmix:
Be careful not to overmix the filling, as this can cause the cheesecake to become too runny or lose its texture. Mix until smooth and well combined.

Storage Tips for No Bake Lemon Cheesecake Bars:

1. Refrigeration:
   Store your cheesecake in the fridge, as it needs to stay cool to maintain its structure. Place it in an airtight container or cover it tightly with plastic wrap. It should stay fresh for about 3-4 days.
2. Freezing for Long-Term Storage:
   If you want to store it for a longer time, you can freeze the cheesecake. To freeze:
   • Let it chill in the fridge for a few hours first to firm up.
   • Then, wrap the cheesecake tightly in plastic wrap and aluminum foil or place it in an airtight container.
   • It can be frozen for up to 1-2 months.
   • To serve, let it thaw in the fridge for a few hours or overnight before eating.
3. Slice Before Freezing:
   If you prefer to freeze individual slices, cut the cheesecake into slices before wrapping and freezing. This makes it easier to thaw only the amount you need.

No Bake Lemon Cheesecake Bars

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• Author: Michelle Powell
• Total Time: 4 hours 45 minutes

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Description

If you’re craving something light, refreshing, and effortlessly delicious, these No-Bake Lemon Cheesecake Bars are the perfect dessert to try! With a buttery graham cracker crust, a smooth and tangy cheesecake filling, and a fluffy whipped cream topping, this treat will surely please everyone at your next gathering. Plus, it’s super easy to make with a handful of simple ingredients. No oven required, just chill time for the ultimate creamy texture.

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Ingredients

For The Crust:

• 2 cups graham cracker crumbs
• 2 tbsp sugar
• 1 stick unsalted butter, melted

For The Whipped Cream:

• 1 cup cold heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For The Cheesecake:

• 2 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 1 lemon, zested and juiced

Optional Toppings:

• Whipped cream, Fresh berries, and Lemon Zest

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Instructions

For the crust:

1. Line an 8-inch square baking dish with parchment paper, leaving about a 2-inch overhang on all sides so the bars can be easily removed.
2. In a medium bowl whisk together the graham cracker crumbs, sugar and melted butter until combined. Press the mixture into the bottom of the prepared pan and refrigerate until firm, about 45 minutes. Meanwhile, make the whipped cream and filling.

For the whipped cream:

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium/high speed until medium peaks form, about 3-4 minutes. Set aside for filling.

For the cheesecake filling:

1. Add the cream cheese, sugar, vanilla, lemon zest and lemon juice to a blender. Blend until smooth, scraping down the sides as necessary. Pour the mixture into a medium bowl and fold in ½ cup of the whipped cream. Fold in another ½ cup of whipped cream until the mixture is smooth. Save some whipped cream to serve with.
2. Pour the cheesecake filling over the chilled crust and smooth with a spatula. Cover and freeze cheesecake for at least 4 hours.
3. When ready to serve, remove the parchment paper from the pan. Use a warm knife to cut into 9 bars (or smaller for more bars). Place in the refrigerator 30 minutes before serving. Serve with a dollop of whipped cream and some berries, if desired. Enjoy!

Notes

• After pressing the crust mixture into your pan, chill it in the fridge for at least 45 minutes before adding the filling. This helps the crust firm up and prevents it from falling apart when serving.
• It should stay fresh for about 3-4 days.

• Prep Time: 45 minutes
• Freeze Time: 4 hours
• Cook Time: 0 minutes

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Whether you’re looking for a new way to use up your sourdough discard or craving a fun twist on your traditional carrot cake, these muffins are the answer. They’re moist, flavorful, and topped with a luscious cream cheese frosting that’s impossible to resist.

If you’re a fan of sourdough discard recipes, try my Easy Sourdough Discard Banana Bread and The Best Sourdough Discard Key Lime Ricotta Cookies recipe.

WHY YOU’LL LOVE these Sourdough Carrot Cake Muffins

Moist and Flavorful. These muffins are incredibly moist, thanks to the grated carrots and the sourdough starter. Each bite is tender, rich, and packed with flavor. The sourdough doesn’t just add tang; it also enhances the texture, making these muffins soft yet substantial—never dry.

The Cream Cheese Frosting is Delightful. Let’s not forget the star of the show: the cream cheese frosting. It’s smooth, rich, and slightly tangy, complementing the muffins perfectly. The slight sweetness and creamy texture are the ultimate topping for these spiced, moist muffins. You’ll find it hard to stop at just one muffin!

Great Way to Use Sourdough Discard. If you’re into sourdough baking, you’ll love how this recipe lets you put your sourdough discard to good use. Instead of throwing it away, you can make a treat that’s not only delicious but also elevates your baking skills.

INGREDIENTS

All-Purpose Flour- The backbone of any muffin. All-purpose flour gives structure to the muffins and provides the right balance of lightness and sturdiness, so the muffins hold their shape and have a tender crumb.

Baking Soda- A leavening agent that helps the muffins rise. It reacts with the acidic sourdough discard and other ingredients to produce carbon dioxide gas, causing the batter to expand and become fluffy.

Baking Powder- Another leavening agent, but it works differently than baking soda. It provides a secondary lift to the muffins and ensures they rise properly, contributing to a light texture.

Cinnamon- Adds a warm, sweet, and slightly spicy flavor to the muffins, complementing the carrots and the cream cheese frosting. It also pairs well with the tangy flavor of the sourdough starter.

Nutmeg- Enhances the spiciness of the cinnamon and adds a subtle, aromatic sweetness that pairs beautifully with the carrot and brown sugar in the muffin.

Sourdough Discard- Provides a subtle tang that enhances the overall flavor of the muffins. It also contributes to the muffin’s moisture and tenderness. Because it’s unfed (not active), it doesn’t need to be at its peak for the recipe to work.

Eggs– Acts as a binder, helping to hold the ingredients together. They also provide structure, moisture, and richness to the muffins, making them tender and fluffy.

Browning The Butter– Brings out a nutty, caramelized flavor that adds depth and complexity to the muffins. It also helps create a rich, moist texture. The cooled butter prevents the batter from curdling when mixed with the eggs.

Brown Sugar– Adds sweetness to the muffins and also brings in moisture due to its molasses content. It contributes to the muffin’s soft, moist texture and gives a subtle caramel-like flavor.

Carrots- Provides moisture, sweetness, and texture to the muffins. They also add a natural flavor and vibrant color. The grated carrots melt into the batter, making the muffins soft and tender.

Vanilla Extract– Adds a sweet, aromatic flavor that complements the spices and enhances the overall flavor of the muffins. It balances the sweetness and richness of the other ingredients.

Walnuts or Pecans, optional– Nuts add a delightful crunch and texture to the muffins. They also provide a slight bitterness, which helps balance the sweetness of the other ingredients. Walnuts or pecans are classic additions to carrot cake muffins, adding both flavor and a bit of nuttiness.

Cream Cheese- Provides the rich, tangy base for the frosting. It creates a smooth texture that pairs perfectly with the sweetness of the sugar. The tanginess from the cream cheese also complements the sweet and spicy flavors of the muffins.

Butter- Adds richness and a smooth, creamy texture to the frosting. It helps achieve the right consistency and gives the frosting a luxurious mouthfeel.

Powdered Sugar- Sweetens the frosting and gives it the right consistency. It dissolves easily into the cream cheese and butter, creating a smooth, spreadable texture.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking. Set aside.
2. In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes. 
3. While that cools, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set aside.
4. In another bowl, beat together the brown sugar, eggs, and cooled browned butter until smooth. Add in the sourdough discard and vanilla extract, mixing until fully combined.
5. Gradually fold the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this could affect the muffin’s texture.
6. Fold in the grated carrots and, if desired, the chopped walnuts or pecans. The carrot shreds will give the muffins that perfect moist texture, while the nuts add a little crunch.
7. Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
8. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
9. While the muffins cool, it’s time to make the creamy frosting. In a medium bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy. If the frosting is too thick, you can add a teaspoon of milk to reach your desired consistency.
10. Once the muffins have completely cooled, generously spread or pipe the cream cheese frosting on top of each muffin. You can decorate them with a sprinkle of cinnamon, more chopped nuts, or even a few shavings of dark chocolate to add extra flair. Enjoy!

Why Sourdough in Carrot Cake Muffins?

At first, the idea of using sourdough in a sweet treat like carrot cake might seem unusual. However, the tang from the sourdough starter helps balance the sweetness of the carrots and brown sugar, creating a depth of flavor that regular carrot cake recipes can’t quite match.

Plus, sourdough helps with the texture of the muffins, giving them a wonderfully light and tender crumb. If you’re someone who loves a little extra complexity in your baked goods, this is the perfect recipe for you!

Tips/Storing these Sourdough Carrot Cake Muffins

These Sourdough Carrot Cake Muffins with Cream Cheese Frosting are perfect for breakfast, brunch, or a delicious afternoon snack. The combination of tangy sourdough and sweet carrots, finished off with rich cream cheese frosting, will make these muffins the highlight of your day.

They’re also great for sharing at family gatherings, potlucks, or special occasions.

If using freshly grated carrots, squeeze excess liquid after grating. Add grated carrots on a few sheets of paper towels and squeeze over the sink to remove excess liquid from the carrots. This will help keep the muffins moist and fluffy.

If you have leftovers (though unlikely!), store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

Sourdough Carrot Cake Muffins

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• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 12 muffins

Pin Recipe

Print Recipe

Description

These Brown Butter Sourdough Carrot Cake Muffins with Cream Cheese Frosting are a delightful twist on the classic carrot cake, elevated with the rich, nutty flavor of brown butter. The tangy sourdough starter adds a subtle depth, perfectly complementing the warm spices of cinnamon and nutmeg. Tender grated carrots and optional nuts make each bite a perfect balance of sweetness and texture. Topped with a smooth, creamy cream cheese frosting, these muffins are the ultimate treat—moist, flavorful, and utterly irresistible. 

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Ingredients

For the muffins:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 cup sourdough discard, unfed
• 2 large eggs
• ½ cup browned butter, cooled
• 1 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 ½ cups grated carrots (about 2 large carrots), squeeze excess liquid 
• ½ cup chopped walnuts or pecans, optional

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking. Set aside.
2. In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes. 
3. While that cools, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set aside.
4. In another bowl, beat together the brown sugar, eggs, and cooled browned butter until smooth. Add in the sourdough discard and vanilla extract, mixing until fully combined.
5. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this could affect the muffin’s texture.
6. Fold in the grated carrots (be sure to squeeze the grated carrots between paper towels to remove excess liquid) and, if desired, the chopped walnuts or pecans. The carrot shreds will give the muffins that perfect moist texture, while the nuts add a little crunch.
7. Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
8. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
9. While the muffins cool, it’s time to make the creamy frosting. In a medium bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy. If the frosting is too thick, you can add a teaspoon of milk to reach your desired consistency.
10. Once the muffins have completely cooled, generously spread or pipe the cream cheese frosting on top of each muffin. You can decorate them with a sprinkle of cinnamon, more chopped nuts, or even a few shavings of dark chocolate to add extra flair. Enjoy!

Notes

• If using freshly grated carrots, squeeze excess liquid after grating. Add grated carrots on a few sheets of paper towels and squeeze over the sink to remove excess liquid from the carrots. This will help keep the muffins moist and fluffy.
• If you happen to have leftovers (though unlikely!), you can store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

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