Hey there, my friend. These mixed berry muffins are soft, packed with juicy berries, and have crispy sugary tops that make them extra special. You don’t need fancy skills to make them, and I’ll show you how to get the perfect golden crust every time.
Let’s get baking.
Utensils You Need
These are the utensils you need to make this recipe:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Paper liners (optional)
- Ice cream scoop or spoon
- Toothpick (for testing doneness)
Important Info
- Servings: 12 muffins
- Estimated Cost to make this recipe: About $8-$12, depending on the berries you use
- Prep time: 10 minutes
- Cook time: 22 minutes
- Total time: 32 minutes
- Calories per serving: About 180 calories per muffin
- Cook method: Baking
- Season: Any season
- Courses: Breakfast, Snack, Dessert
- Cuisine: American-inspired
- Diets: Vegetarian
Ingredients You Need
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
- ¾ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups mixed berries (fresh or frozen)
- 2 tablespoons coarse sugar (for topping)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour or gluten-free flour mix |
| Granulated sugar | Honey or maple syrup (reduce milk slightly) |
| Brown sugar | Coconut sugar |
| Unsalted butter | Vegetable oil or melted coconut oil |
| Milk | Buttermilk or almond milk |
| Mixed berries | Chopped apples or chocolate chips |
| Coarse sugar | Regular sugar or cinnamon sugar |
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk the melted butter, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix. A few lumps are okay.
- Fold in the mixed berries. If using frozen berries, do not thaw them first.
- Scoop the batter evenly into the muffin tin, filling each cup about ¾ full.
- Sprinkle the tops with coarse sugar for that crispy crust.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack.
- Serve warm or at room temperature.
Notes
- If using frozen berries, do not defrost them before adding to the batter. This prevents the muffins from turning blue.
- Do not overmix the batter, or your muffins will be dense.
- You can swap the berries for diced apples, chocolate chips, or nuts.
- Use an ice cream scoop to get evenly sized muffins.
- Store leftovers in an airtight container at room temperature for up to 3 days.
What to Serve with Mixed Berry Muffins
- A cup of coffee or tea
- A side of yogurt and honey
- A spread of butter or jam
- Fresh fruit on the side
Frequently Asked Questions
Can I use frozen berries instead of fresh ones?
Yes, you can use frozen berries. Do not thaw them before adding to the batter. If you thaw them, they will release too much juice and make the muffins soggy.
How do I make my muffin tops extra crispy?
For a crispier top, add more coarse sugar before baking. You can also bake the muffins for an extra 2 minutes, but watch them closely to avoid burning.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the muffins will be denser. If you want a lighter texture, use half whole wheat flour and half all-purpose flour.
How do I store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, freeze them for up to 2 months.
Can I make these muffins dairy-free?
Yes. Use almond milk or oat milk instead of regular milk, and swap the butter for coconut oil or vegetable oil.
