Bakery Style Mixed Berry Muffins

This easy muffin recipe is moist, fluffy & bakes up with NICE tops (the most important of all muffin measures). This recipe is the perfect base to showcase a mixture of tart, sweet, ripe raspberries, blueberries & blackberries. I love that these muffins are not overly sweet or greasy.

When I was a kid, I was a muffin addict. I could eat muffins all day every day. Muffins for breakfast, muffins as an afternoon snack…my favorite flavors were blueberry muffins & corn muffins. And like most people, I was really only in it for the tops (cue the episode of Seinfeld). I don’t know what it is about them…the muffin is just way better up there, don’t you agree?

Well, I can say, as an adult, my appreciation for the stump has grown. I do eat the whole muffin now, and how could you not, just look at these!

Making the Perfect Muffin

The key that I found for making the perfect muffin is to fill the muffin tin at juuust the right level. If you fill it too much, your muffin will overflow all over the place. If you under-fill it, you won’t have a big enough top. I’ve had good success filling them just a little below the edge of the muffin liner (a 1/4 inch or so).  This recipe is especially wonderful, because these come out SUPER light and fluffy and tops bake up with just a little bit of that crisp edge. The berries add such a wonderful pop of tartness & sweetness all at once. They are just absolutely divine. 
Anyway, as I mentioned these muffins are just a really good, moist, bursting with berry goodness muffin. Better yet, I also found these muffin wrappers that are just gorgeous and I served them up on a beautiful slate tray. The texture of the slate & parchment make for such a nice presentation, especially if you’re making them for company!

Recipe adapted from: LittleSweetBaker

4.5 from 2 votes

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Mixed Berry Muffins

These muffins are moist, fluffy & bake up with NICE tops! This recipe is the perfect base to showcase a mixture of tart, sweet, ripe raspberries, blueberries & blackberries. I love that these muffins are not overly sweet or indulgent. A muffin is a really nice way to start your Monday!

Ingredients

• 1/2 c butter melted & cooled
• 1 c sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 c buttermilk or milk
• 2 1/2 c flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 c frozen berries add more if using fresh

Instructions

1. Preheat the oven to 425°F. Put paper liners in a cupcake tin.

2. In a large glass bowl, add the butter and melt in the microwave (avoid heating it too much). Add the sugar and vanilla & mix.
3. Add the eggs and mix until well combined. Pour in the milk and mix.
4. In smaller bowl, whisk together the dry ingredients (flour, baking powder, baking soda & salt)
5. Slowly add half of the flour and fold it into the mixture. Once mostly combined, add the remaining flour. Continue folding into the mixture until the flour has just absorbed. Do not mix any further!
6. Gently fold in the berries.
7. Using a cookie scoop (or normal tablespoon), put 6 tablepoons of batter into each cup (I used a 3 tablespoon cookie scoop, so that's two scoops).

8. Bake for 5 minutes. Then, reduce the temp to 375°F for another 10-13 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove from oven when finished baking and remove from the pan to cool on a rack.

Recipe Notes

Recipe adapted from: LittleSweetBaker