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Fluffy Mixed Berry Muffins

fluffy mixed berry muffins - featured image

Soft, tender muffins bursting with juicy mixed berries, perfect for a quick, satisfying breakfast or cozy snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) whole milk, room temperature (can substitute almond or oat milk)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225g) mixed berries (blueberries, raspberries, blackberries), fresh or frozen
  • Optional: coarse sugar for sprinkling on top

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center and line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
  3. In another bowl, whisk the eggs, melted butter, milk, and vanilla extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. A few lumps are okay; avoid overmixing.
  5. Carefully fold in the mixed berries to avoid breaking them and color bleeding. Optionally toss berries in a tablespoon of flour before folding.
  6. Use a spoon or ice cream scoop to fill muffin cups about 3/4 full.
  7. Sprinkle coarse sugar on top of each muffin if desired.
  8. Bake for 18-22 minutes until golden on top and a toothpick inserted comes out clean or with a few moist crumbs.
  9. Let muffins sit in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Gently fold berries to prevent color bleeding and sinking. Toss berries in flour before folding to suspend them evenly. Avoid overmixing batter to keep muffins light and fluffy. Use frozen berries directly without thawing. Let muffins cool on a rack to prevent soggy bottoms.

Nutrition

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