Description
Soft, tender muffins bursting with juicy mixed berries—blueberries, raspberries, and strawberries—perfect for breakfast or a snack.
Ingredients
Units
Scale
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240 ml) milk (dairy or non-dairy)
- 1/2 cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups (approx. 200 g) mixed berries (e.g., blueberries, raspberries, chopped strawberries), fresh or thawed frozen
- Optional: 2 tbsp sugar for topping
Instructions
- Preheat oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined.
- In another bowl, whisk milk, oil or melted butter, eggs, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients; stir gently until just combined—small lumps are okay.
- Fold in mixed berries, taking care not to overmix.
- Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle optional sugar on top.
- Bake for 18–22 minutes, until tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let muffins cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh berries for best texture; if using frozen, do not thaw to prevent color bleeding—toss them lightly in flour before adding.
- Do not overmix to keep muffins tender and fluffy.
- Try swapping some flour for whole wheat or oat flour for a heartier muffin.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 30 mg