Description
These bakery-style Mixed Berry Muffins are soft, golden-topped treats bursting with juicy berries and made with simple pantry staples for a perfect breakfast or snack.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk (whole or 2%)
- 1/2 cup plain Greek yogurt or sour cream
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups mixed berries (fresh or frozen)
- Optional: coarse sugar for topping
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. If berries are extra juicy, toss them in a little flour to prevent sinking.
- In a separate bowl, whisk together milk, Greek yogurt or sour cream, oil or melted butter, eggs, and vanilla extract until smooth.
- Pour wet ingredients into the dry and stir gently until just combined—do not overmix.
- Fold in the mixed berries carefully to preserve their shape and avoid streaking the batter.
- Divide the batter evenly among muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if desired.
- Bake for 18–22 minutes until muffin tops are golden and a toothpick inserted in the center comes out clean. Cool in pan briefly, then transfer to a wire rack.
Notes
- Add lemon zest or a dusting of powdered sugar for an elegant touch.
- Serve with yogurt, fresh fruit, or eggs for a balanced breakfast or brunch.
- Wrap in parchment and twine for beautiful gifts or party favors.
- Store in an airtight container at room temp for 2 days or freeze for up to 3 months.
- Reheat at 300°F for 5–10 minutes or microwave 20–30 seconds with a damp paper towel.
- Use a single berry variety if preferred or dairy-free substitutes as needed.