Mixed Berry Muffins

One of my favorite things about the weekend is getting up and having no where to go right away. For me, that means, enjoying a cup of tea in my PJ’s and finding a new breakfast recipe to test out in the kitchen for my hubby! Muffins are a great choice because they are so versatile and most of the ingredients you need are already in your pantry. This Very Berry recipe uses either fresh or frozen mixed berries so it’s really easy to whip up if you keep your freezer stocked with frozen fruit for smoothies or margaritas! You can make either 12 standard size muffins or 24 mini muffins. Another great tip to really enhance the muffin batter is using buttermilk instead of regular milk. This makes the batter ultra moist and the texture is not quite as crumbly. Happy Weekend Baking!

 

Mixed Berry Muffins
Yields 12
A yummy mixed berry muffin with a rich, moist buttermilk batter.
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 cups all-purpose flour
  2. 4 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 teaspoon ground cinnamon
  5. 2 large eggs, at room temperature
  6. 1/2 cup granulated sugar
  7. 1/2 cup packed light brown sugar
  8. 1 cup buttermilk (or 1% milk), at room temperature
  9. 1/2 cup canola oil
  10. 1 teaspoon vanilla extract
  11. 2 cups mixed berries, fresh or frozen (do not thaw)
  12. Coarse sugar for sprinkling on top
Instructions
  1. Preheat oven to 425 degrees. Spray a 12 cup muffin pan or 24 cup mini muffin pan with non-stick spray. Set aside.
  2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - roughly a 20 second stire to ensure everything is mixed well. Set aside.
  3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together with a rubber spatula or wooden spoon. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries.
  4. Spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin. Sprinkle with coarse sugar.
  5. Bake muffins at 425 degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375 degrees and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean.
  6. Allow to cool for 10 minutes. Muffins taste their freshest the same day however, you can store them at room temperature in an airtight container for up to 5 days. They also freeze well, up to 3 months.
Treats, Sweets, and Savories http://treatssweetsandsavories.com/