Description
These mixed berry muffins are a delightful treat packed with fresh blueberries, raspberries, and strawberries. Lightly sweetened and perfectly moist, they make a wonderful breakfast or snack option. Baked to golden perfection, these muffins combine the natural tartness of berries with a tender crumb for a balanced and satisfying bite.
Ingredients
Dry Ingredients
- All-purpose flour: 2 cups (240 grams)
- Granulated sugar: 3/4 cup (150 grams)
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
Wet Ingredients
- Eggs: 2 large
- Milk: 1 cup (240 milliliters)
- Unsalted butter: 1/2 cup (115 grams), melted
- Vanilla extract: 1 teaspoon
Fruit
- Fresh blueberries: 1/2 cup (75 grams)
- Fresh raspberries: 1/2 cup (75 grams)
- Fresh strawberries: 1/2 cup (75 grams), hulled and chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the ideal temperature for baking the muffins evenly.
- Prepare Muffin Tin: Line a muffin tin with paper liners or grease each cup well to prevent the muffins from sticking after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to combine and aerate the dry ingredients.
- Combine Wet Ingredients: In another bowl, beat the eggs until smooth, then add the milk, melted unsalted butter, and vanilla extract, whisking thoroughly until well combined.
- Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients and gently fold them together until just combined to maintain a tender crumb.
- Add Berries: Carefully fold in the fresh blueberries, raspberries, and chopped strawberries to distribute the fruit evenly without breaking them apart.
- Scoop Batter: Spoon the batter into the muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
- Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter; overmixing can make muffins tough.
- Fresh berries are preferred for best texture, but frozen berries can be used if thawed and drained properly.
- Check muffins at 18 minutes as oven temperatures vary.
- Allow muffins to cool fully to avoid sogginess when stored.
- Use unsalted butter to control salt levels in the recipe.
