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Fluffy Mixed Berry Muffins

Fluffy Mixed Berry Muffins - featured image
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These bakery-style muffins are light, fluffy, and bursting with sweet-tart mixed berries. Quick to make and perfect for breakfast, brunch, or snacks, they feature a tender crumb and golden tops with a hint of vanilla.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 3/4 cup whole milk (or almond milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups mixed berries (blueberries, raspberries, blackberries, strawberries; fresh or frozen)
  • 1 tablespoon all-purpose flour (for tossing berries)
  • 2 tablespoons coarse sugar (optional topping)
  • 1/4 teaspoon ground cinnamon (optional topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease each cup lightly.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together eggs, melted butter, milk, and vanilla extract until smooth.
  4. In a small bowl, gently toss mixed berries with 1 tablespoon flour to coat.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until almost combined; do not overmix.
  6. Fold in the floured berries just until distributed. Batter will be thick.
  7. Divide batter evenly among the 12 muffin cups (about 1/4 cup per muffin).
  8. Sprinkle each muffin with coarse sugar and a pinch of cinnamon, if desired.
  9. Bake for 20-25 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. Dairy-free options include almond, oat, or coconut milk and dairy-free butter. Tossing berries in flour prevents sinking. Do not overmix batter for a fluffy crumb. Muffins can be stored in an airtight container at room temperature for 2 days, refrigerated for 1 week, or frozen for up to 3 months.

Nutrition

Keywords: mixed berry muffins, bakery-style muffins, breakfast, easy muffins, berry muffins, brunch, kid-friendly, quick baking, fluffy muffins

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