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Bakery Style Mixed Berry Muffins

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This is an easy recipe for Bakery Style Mixed Berry Muffins. These muffins are moist, fluffy & have huge tops. It’s easy to add your favorite frozen mixed berries to this basic muffin batter. I love that these are not overly sweet or greasy. Bakery Style Mixed Berry Muffins-Pin for Pinterest

*this post was updated on 5/5/20. The recipe is the same*

I couldn’t start this post without admitting that I am a muffin addict. I could eat muffins all day every day. I usually gravitate to blueberry & corn but have never turned down a muffin of any kind. I do have a terrible muffin secret though.

The truth is…I’m really only in it for the muffin 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? Okay, so I totally still also eat the stumps, don’t worry. When it comes to baked goods, trust me, nothing goes to waste!

Ripping the top off of a muffin is just totally satisfying. A great reason to bake up a dozen for yourself, no one can judge you for eating all the tops if you wanted to.

ANYWAY.

I LOVE this recipe. It is quick and easy to make and you only need a small handful of standard baking ingredients. Better yet, you can make these muffins with frozen berries.

Bakery Style Mixed Berry Muffins on the table

Muffins with Frozen Berries

In my fridge, you will always find a ton of frozen berries. I use them in smoothies, quick breads, crisps and so much more. Frozen berries are great to have on hand.

They work wonderfully for these muffins.

Sometimes I pick up a bag of mixed berries; blueberries, raspberries and blackberries. Other times, I make a custom mix depending on what I have in my freezer that day.

Raspberries are amazing in this muffin. I love the color and pop of the deep red/pink berries, and tartness it adds.

Try a mixture of frozen blueberries and strawberries

Also incredibly delicious.

How to add frozen strawberries

If you plan on using whole, frozen strawberries, here’s how to add them to the muffin batter.

Measure out about a 10 strawberries (I’m assuming they’re pretty large, they usually are in those frozen bags!).

Place on a plate and microwave for about 20 seconds. They should still have some ice crystals and still be partially frozen when you remove them from the microwave.

Cut the strawberries in half and then each half into quarters to create bite-sized pieces.

Work quickly once you add the berries

Especially if you’re using dark berries, such as blueberries. As soon as they start to defrost in the batter, the frozen berries can cause big streaks of color which can make the muffins look discolored.

It’s not hard to avoid as long as the berries are good and frozen before you add them, and you immediately scoop the batter into the muffin tin.

I got a little sidetracked with this batch since I was also trying to take photos.

Bakery Style Mixed Berry Muffins with fruit in batter

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 also had good success filling them just a little below the edge of the muffin liner (a 1/4 inch or so), if you’re looking for a more modest muffin.

This is the best muffin recipe

This recipe is especially wonderful because these muffins are SUPER light and fluffy, not dense and greasy.

The 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. I like to add a touch of sparkling sugar for that bakery-made feel.

They are just absolutely divine.

Bakery Style Mixed Berry Muffins 1

These muffins are soft, fluffy and full of delicious, sweet berry flavor. You can easily make these in the morning for breakfast, they are quick and easy to prepare and bake up rather quickly.

I hope you love these as much as I do!

Bakery Style Mixed Berry Muffins

Looking for more berry recipes? Try my easy Blueberry Danish with Mascarpone or Blueberry Bread!

Print

Bakery Style Mixed Berry Muffins | with Frozen Berries

Bakery Style Mixed Berry Muffins 1

★★★★★

4.5 from 12 reviews

This is an easy recipe for Bakery Style Mixed Berry Muffins. These muffins are moist, fluffy & have huge tops. It’s easy to add your favorite frozen berries to this basic muffin batter. I love that these are not overly sweet or greasy.

  • Author: Liz at Owlbbaking.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Cuisine: American

Ingredients

  • ½ c butter (melted & cooled, unsalted or salted can be used- if using salted, you may want to reduce the added salt to ¼ tsp)
  • 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
  • ½ tsp salt
  • 1 ½ c frozen mixed berries (store in freezer until ready to add in the batter)
  • sparkling sugar (optional)

Instructions

  1. Preheat the oven to 425°F. Put paper liners in a cupcake tin.
  2. In a large bowl, combine the melted butter, sugar and vanilla using a spoon or spatula.
  3. Add the eggs and mix until well combined. Pour in the milk and stir until completely incorporated. The mixture will be very liquidy at this point.
  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. Stir. Once mostly combined, add the remaining flour. Continue folding the mixture until the flour has just absorbed. Do not mix any further! The batter should be thick and have lumps.
  6. Lastly, take the frozen berries out of the freezer and gently fold them into the batter.
  7. Using a cookie scoop (or normal tablespoon), put 6 tablespoons of batter into each cup (I used a 3 tablespoon cookie scoop, so that’s two scoops).
  8. Add sparkling sugar to the tops of each muffin (optional).
  9. Bake for 5 minutes. Then, reduce the temp to 375°F for another 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove from oven when finished baking and let rest for 10 minutes. Remove from the pan to finish cooling on a rack. These muffins are freezer friendly for up to 3 months!

Notes

Recipe adapted from: LittleSweetBaker

Made by Owlbbaking.com

How to add frozen strawberries

If you plan on using whole, frozen strawberries, here’s how to add them to the muffin batter.

Measure out about a 15 strawberries (assuming they’re pretty large, they usually are in those frozen bags!)

Place on a plate and microwave for about 20 seconds. They should still have some ice crystals and still be partially frozen when you remove them from the microwave.

Cut the strawberries in half and then each half into quarters to create bite-sized pieces. This should yield about 1 ½ c of chopped fruit. If you need to use more, store the cut pieces in the freezer (until ready to use) and repeat with more berries. 

Keywords: Mixed Berry Muffins

Recipe adapted from: LittleSweetBaker

Bakery Style Mixed Berry Muffins
   
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Reader Interactions

Comments

  1. Amanda says

    Hello, made this recipe and was a huge hit with the whole family. Wondering, does this recipe double well if I wanted to make 2 batches at once?
    Thank you.

    Reply

    • Liz says

      Hi Amanda! I typically don’t recommend doubling recipes if they contain a leavening agent (baking powder & baking soda) like this one does. It can sometimes alter how they bake. I would suggest making them in 2 different bowls if you want to double up.

      Reply

    • Liz says

      Hi Alex! Yay! Great question! I know many folks have made substitutions in this recipe with good success. I think if you were to mix the yogurt or sour cream with water to loosen it to a ‘milky’ consistency, it should still work! I haven’t personally tried it but I think it would be a good experiment!

      Reply

  3. Vicki says

    This has become my go to, my favorite berry muffin recipe. I didn’t have frozen berries so I subbed with fresh. Omg… I was pleasantly surprised with the result. The batter made the most perfect muffin, not to sweet, so much fruit.. this will forever be my fav!

    ★★★★★

    Reply

    • Mrs Orange says

      This was actually really really good. Sweet crunchy outside. I’d toss the frozen berries in flour and sugar tho to absorb some of that wetness after.
      I subbed half cup of flour with oat flour. But it turned out amazing. Great directions. Good ratio of ingredients. And great real ingredients. Thank you for sharing

      ★★★★★

      Reply

  5. Aislinn says

    YUM! Hello perfect muffin! I just stumbled across your website, because I was searching for a recipe to use up a bag of frozen berries I have. This recipe exceeded my expectations. I followed your recipe, exactly. The only recommendation I can make, is to ensure your buttermilk (or milk) and eggs are at room temperature. My butter curdled, so I had to sit my wet ingredients in a warm water bath. Thank you for this great recipe, and hello from France.

    ★★★★★

    Reply

    • Liz says

      Hi Aislinn!! Thank you so much for the kind words!! You made my day! Great tip for sure, room temp ingredients will definitely help the batter come together much better!

      Reply

  6. Annette says

    I just made these very addictive muffins again. I had some fresh blueberries in my fridge which I added about 2 cups instead of frozen. Also added some lemon zest. They are incredible. Seriously the base recipe is great. The add in possibilities are endless.

    Reply

  8. Annette says

    This is absolutely the best muffin recipe. I have made them several times. They NEVER make it to the freezer. This will always be my go to recipe.

    ★★★★★

    Reply

    • Liz says

      Thank you so much for the kind words Annette!!! I love these muffins and make them all the time with all kinds of flavors and add ins. They are the best! So glad you love them too! 🙂

      Reply

    • Liz says

      Hi Lily! I have not tried this, but yes, I think you could. The muffin might be a tad more oily since butter and oil absorb a bit differently.

      Reply

  12. Cathy says

    I used strawberries and rhubarb picked from our garden and cooked down with a little sugar and honey. The muffins came out nicely.

    ★

    Reply

  13. Nancy says

    I made these with frozen mixed berries, i fousn that once the muffins were done, the tartness of the berries took over the entire muffin :/ is there a way to make the berries sweeter or not as tart?

    ★★★★

    Reply

    • Liz says

      Hi Nancy! Oh no! That doesn’t sound too good! Hmm, that’s a tough question. The only way to offset that is with more sugar, but since the berries are added frozen, more sugar wouldn’t stick to them. Even if they are thawed and strained, you could add sugar but the batter will get very streaky and extra wet from the thawed fruit. I’m wondering if perhaps the berries were just an extra tart batch? You can always make this recipe using fresh berries too!

      Reply

  14. Miriam Sicilia says

    Thank you so much for this yummy recipe! I used blueberries, raspberries and pecans. These muffins were delicious! The only thing I need for my next batch is that pretty coarse sugar for that legit bakery look and a little crunch!

    ★★★★★

    Reply

    • Liz says

      I’m so glad you loved it, Miriam!! Oh my, Pecans sound like a GREAT addition!! Definitely – the coarse sugar on top makes these extra amazing!

      Reply

  15. Cassie says

    These muffins are absolutely AMAZING!!! I substituted unsweetened almond milk (as that’s what I had on hand). I loved that they used frozen berries and baked up so big! They are to die for delicious! Will definitely be my go to recipe for berry muffins! Thanks so much!

    ★★★★★

    Reply

    • Liz says

      Hey Cassie! Thank you so much for the kind words!! Using unsweetened almond milk is a great substitute for these, I’m so glad you loved them!!

      Reply

  16. Shirley Satter-Hill says

    The recipe says frozen berries. One of you answers to a comment said to thaw and drain the juice. Which one do I do? Also, I have mixed berries that also contain strawberries. Can I use these?

    Reply

    • Liz says

      Hi Shirley! Apologies for the confusion. Looks like I do need to add a note for this! Appreciate you bringing it to my attention. Add the berries in their frozen state. Do not thaw. I haven’t tried this recipe with frozen strawberries, but it would probably work as long as you slice/dice into small pieces (maybe while they’re partially frozen).

      Reply

  17. Steph says

    This was so yummy!! I only had two changes, I used almond milk and also just left muffins in for 20 mins at 375
    Great recipe!! These are just too good 🙂

    Reply

  19. snooches says

    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.

    Reply

    • Liz says

      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!

      Reply

  22. Mandy says

    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.

    ★★★★★

    Reply

    • Liz says

      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! 🙂

      Reply

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