Description
Delight in these moist and flavorful mixed berry muffins, bursting with fresh blueberries, raspberries, and strawberries. Perfect for breakfast or a snack, these muffins combine tender crumb texture with the natural sweetness and slight tartness of fresh berries, baked to a golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup (240 milliliters) milk
- 1/2 cup (115 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
Fruits
- 1/2 cup (75 grams) fresh blueberries
- 1/2 cup (75 grams) fresh raspberries
- 1/2 cup (75 grams) fresh strawberries, hulled and chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature before baking your muffins.
- Prepare Muffin Tin: Line a muffin tin with paper liners or grease the cups to prevent the muffins from sticking during baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Whisk until the mixture is smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl of dry ingredients. Gently fold them together using a spatula, taking care not to overmix to maintain a light texture.
- Add Berries: Carefully fold in the fresh blueberries, raspberries, and chopped strawberries into the batter, distributing them evenly.
- Fill Muffin Cups: Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess on the bottom.
Notes
- Do not overmix the batter; overmixing can result in tough muffins.
- You can substitute fresh berries with frozen ones, but do not thaw them to prevent excess moisture.
- If you prefer a sweeter muffin, sprinkle a little sugar on top before baking for a crunchy sugar crust.
- Use room temperature eggs and milk to ensure even mixing.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
