These Mixed Berry Muffins are one of the best muffins that I have ever tasted! These muffins are light and fluffy and have hints of sweetness from strawberries and blueberries. I love this easy muffin recipe for a quick breakfast or a mid day snack!
Mixed Berry Muffins
I love a good muffin recipe but I definitely have some high expectations on what constitutes a good muffin. They have to be flavorful, have lots of berries, and absolutely cannot be dry. It seems like muffins are part of two camps…there are big, dense bakery style muffins, and there are lighter, fluffier type muffins. This muffin recipe is the latter. Super light and airy.
I have made many muffin recipes but I was really looking for the perfect one and I have finally found it. This muffin recipes produces the most delicious muffin, but even more important, it is a really easy recipe! My daughter helped me mix these mixed berry muffins up quickly!
Can you freeze blueberry muffins?
I like to eat these muffins fresh out of the oven best, but you can also seal them in an airtight container for 3 days or freeze for up to one month. A quick 15 seconds in the microwave really freshen these up if you are not eating the same day as they were baked.
Can you use frozen berries to make blueberry muffins?
It is nearly berry season and I can not wait! While you could use frozen berries in this recipe, I definitely prefer to use fresh. Frozen fruit can get soggy and may not be as sweet as fresh blueberries and strawberries.
Looking for more easy muffin recipes?
Mixed Berry Muffins
These delicious Mixed Berry Muffins are an amazingly easy recipe that produces the best muffins ever!
- 2 1/2 cups all-purpose white flour
- 1 cup sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs room temperature
- 1 cup buttermilk or a mixture of 1 scant cup milk plus 2 tbsp white vinegar – let sit for 10 minutes before adding
- 2 tbsp vanilla
- 4 tbsp butter melted then cooled to room temp
- 4 tbsp unflavored oil
- 1 cup mixture of blueberries and strawberries
Preheat oven to 400 degrees. Add all dry ingredients to a mixing bowl. Mix to combine.
Add all wet ingredients to another bowl. Make sure that butter has cooled.
Make a well in the dry ingredients and add the wet. Mix to combine, but do not overmix. Mix less than 10 times!
Fold in the fruit, reserving about 1/4 cup.
Add batter to a muffin tin. Either spray the wells or add cupcake papers. Add remaining fruit to the tops of the muffins. Sprinkle each muffin with a smidge of white sugar.
Put muffins in the oven and bake for 5 minutes. After 5 minutes, turn the temperature down to 350 degrees. Bake for 15 minutes and then remove from oven. Remove muffins immediately from muffin tin to cool.
Recipe Adapted from Recipe Tin Eats