These mixed berry muffins are the absolute best. We all love muffins and these mixed berry are the ultimate summery breakfast treat. If you want to start making desserts at home, this is definitely a good recipe to dip your toes into the world of baking.

There is a wide variety of muffin flavors and recipes, we are aware, from chocolate to carrot, but it is very interesting to try recipes with fruit because they add a lot of moisture and flavor to the muffins. And a good, moist muffins is just delicious!

However, the basis of good muffin making is very simple and you only need to follow a few quick and easy steps to get dreamy muffins every single time. No-fuss.

Besides, when it comes to these muffins, they are awesome for breakfast, dessert or even a snack, they will impress you for sure. Plus, they have a hint of lemon to give them some extra deliciousness and that very distinctive acid flavor we love.

When we post recipes this simple many of you might ask – why don’t I just buy a box of ready-to-make muffin flour at the supermarket? – and believe me it has NOTHING to do with making them at home. It’s something we’ve been discovering the more we bake, but making a dessert at home from scratch mainly guarantees us a more intense and enhanced flavor. And a better texture and consistency of course.

A final note for this recipe. And that is that you can actually use both frozen or fresh berries. Besides, they actually turn out pretty great when using frozen berries, so don’t be afraid really! Now, we do have to say of course, using fresh berries, and in season is best as always.

If you like this recipe you have to try our raspberry crumble pound cake.

Mixed berry muffins

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

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• 1 2/3 C (215 gr) all purpouse flour
• 2 tsp (10 gr) baking powder
• 1/2 tsp (2.5 gr) salt
• 1/4 C (56 gr) unsalted butter, melted
• 1/4 C (60 ml) vegetable oil, soft flavor (sunflower, canola, corn)
• 2 eggs, big
• 1/2 C (100 gr) white sugar
• 1/2 C (100 gr) brown sugar
• 3/4 C (180 gr) sour cream, or greek yogurt, unsweetened
• 1 tsp (5 ml) vanilla extract
• The zest of 1 lime or half a lemon
• 2 C mixed berries (raspberries, blueberries, blackberries), fresh or frozen

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Method

 

1. Preheat oven to 200° C. Place muffin liners in a 12 large muffin tin. In a medium bowl, sift the flour with the baking powder and salt.
2. Separately, in a large bowl, add the butter with the vegetable oil, the eggs and the two types of sugar. Beat with a balloon whisk or an electric mixer for 2 minutes until light and fluffy.
3. Add the sour cream or Greek yogurt, vanilla extract, lemon or lime zest and beat for 1 more minute until everything is perfectly integrated.
4. Add the flour mixture in two additions, beating for 10 seconds after each addition to obtain a smooth, lump-free mixture. Finally, add the berries and beat just until incorporated, so they don't fall apart too much.
5. Carefully pour the mixture into the 12 muffin cups, filling each one 3/4 full. Bake the muffins at 200° C for approximately 20-22 minutes or until lightly browned and a wooden toothpick comes out clean when inserted.
6. Remove the muffins from the oven, let them cool for at least 10 minutes and then decorate with powdered sugar if desired. They can be served warm or at room temperature.

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