Mixed Berry Muffins Recipe

Mixed Berry Muffins are soft, fluffy, and packed with juicy berries in every bite. These delightful muffins strike the perfect balance between sweet and tart, making them a favorite for breakfast, brunch, or a midday snack. With a moist crumb and a golden top, they’re as beautiful as they are delicious.

Why You’ll Love This Recipe

• Loaded with Berries: Bursting with fresh or frozen berries like blueberries, raspberries, and strawberries.
• Moist and Fluffy Texture: Soft on the inside with a lightly crisp, golden top.
• Simple Ingredients: Made with pantry staples you likely already have.
• Freezer-Friendly: Great for baking in batches and freezing for later.
• Perfect Anytime: Ideal for breakfast, snacks, or even dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon lemon zest (optional, for brightness)
• 2 large eggs
• ¾ cup milk
• ½ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 1 ½ cups mixed berries (fresh or frozen; blueberries, raspberries, chopped strawberries)

Directions

this recipe

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Combine wet ingredients: In another bowl, beat the eggs, then whisk in the milk, oil (or butter), and vanilla.
4. Combine: Pour the wet ingredients into the dry and gently stir just until combined — do not overmix.
5. Fold in berries: Gently fold in the berries using a spatula. If using frozen berries, toss them with a tablespoon of flour first to prevent sinking.
6. Fill muffin cups: Divide batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Crumble Topping: Mix flour, sugar, and butter for a streusel topping before baking.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Use non-dairy milk and oil instead of butter.
• Citrus Twist: Add orange zest or swap vanilla for almond extract.
• Single-Berry: Use just blueberries, raspberries, or strawberries if you prefer.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
• Freezing: Freeze in a sealed bag for up to 3 months. Thaw at room temperature or microwave individually.
• Reheating: Warm in the microwave for 10–15 seconds or reheat in the oven at 300°F for a few minutes.

FAQs

Can I use frozen berries?

Yes, use them straight from the freezer. Toss them in a bit of flour before folding into the batter to prevent bleeding.

Why did my berries sink to the bottom?

Tossing the berries in flour before adding them to the batter helps suspend them throughout the muffins.

How do I keep my muffins moist?

Don’t overmix the batter and store them properly in an airtight container to retain moisture.

Can I use whole wheat flour?

Yes, substitute up to half of the all-purpose flour with whole wheat for a nuttier flavor and added fiber.

What’s the best oil for muffins?

Neutral oils like vegetable, canola, or light olive oil work best. Melted butter adds rich flavor but slightly less moisture.

Can I double this recipe?

Absolutely. Double all ingredients and divide between two muffin tins.

Do I need paper liners?

No, but they make cleanup easier. You can also grease the pan well with butter or non-stick spray.

Are these muffins too sweet?

They’re moderately sweet. Reduce sugar by ¼ cup if you prefer a less sweet muffin.

Can I make mini muffins?

Yes! Bake mini muffins for about 12–14 minutes. Check doneness with a toothpick.

What type of berries work best?

Any combo of blueberries, raspberries, blackberries, and chopped strawberries works well. Just avoid overly juicy fruits.

Conclusion

Mixed Berry Muffins are a simple yet satisfying treat that bring a burst of fruit flavor to your day. Perfect for on-the-go breakfasts or leisurely weekend brunches, these muffins are soft, flavorful, and easy to customize. Whether you’re baking with fresh summer berries or frozen fruit from your freezer, this recipe delivers delicious results every time.

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