This easy Bakery Style Mixed Berry Muffin recipe makes muffins that are moist, fluffy & have NICE hearty tops (the most important of all muffin measures). This muffin recipe is the perfect base to add a mixture of 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 & corn. 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, all I can say is, 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!
How to Make a Bakery Style 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 recommend using a cookie scoop to get the exact amount into each tin. I use the 3 Tbsp size. This is a very handy size scoop to have around, especially for things like cupcakes and muffins.
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.
Looking for more berry recipes? Try my easy Blueberry Danish with Mascarpone!
This is the best muffin recipe
The great thing about this recipe is the fact that you can pretty much make it in one bowl. Since this recipe calls for melted butter, you could whip these muffins up in a flash! I love easy recipes that are also quick to make!
As I mentioned, these Mixed Berry Muffins are just a really good, moist, bursting with berry goodness muffin. The crumb is super soft and they are not overly sweet or greasy!
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
Bakery Style Mixed Berry Muffins
Ingredients
- ½ c butter melted & cooled
- 1 c granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 c buttermilk or milk
- 2 ½ c all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c frozen berries (add more if using fresh)
Instructions
- Preheat the oven to 425°F. Put paper liners in a cupcake tin.
- In a large glass bowl, combine the melted butter, sugar and vanilla.
- Add the eggs and mix until well combined. Pour in the milk and mix.
- In smaller bowl, whisk together the dry ingredients (flour, baking powder, baking soda & salt)
- 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!
- Lastly, gently fold in the berries.
- 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).
- 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.
- Remove from oven when finished baking and remove from the pan to cool on a rack. These muffins are freezer friendly!
Notes
I’ve made these twice in the last 2 weeks – the first time I followed the recipe and aside from being delicious, several kids in my son’s class gave me compliments for them. They were the only batch of muffins that got all eaten up amongst a few other recipes other people brought in! The second time I made them was today and I used gluten free flour and they are just as delicious. I put my berries in while still frozen and didn’t have any problems either time.
Thank you so much for the comment!!! You’re so sweet! Good to know that using GF flour is interchangeable, I haven’t tried it before!
These muffins are delicious! Thank you for a spot on recipe ! ????
Thank you for the kind words!! So glad you loved them!!
Do you thaw the berries and drain excess juice before you add them, or do you add them while frozen?
Hi Jessica! Great question! I would thaw them and drain the excess juice. Otherwise it might be too much liquid added to the batter.
Do you mean 1/2 cup of each berry? These turned out excellent! I doubled the recipe but cut the sugar by half a cup. They took an additional 6 minutes to bake for me. Perhaps bigger muffins.
Hi Mandy! I apologize, I think that is a typo! 1 cup of mixed berries can be added, or more to your liking. I’m so glad you enjoyed the recipe! 🙂
You do not indicate how many eggs and when to put in the frozen berries.
Hi Vilma,
Thanks for the alert! I apologize for the miss and delay getting back to you! This recipe has now been updated. 🙂
This muffins are so delicious. Making my second batch.
So glad to hear you’re enjoying them, Vilma! They’ve become a staple in my house!