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Mixed Berry Muffins

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Moist and fluffy mixed berry muffins bursting with juicy berries—perfect for breakfast, brunch, or a quick snack.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk (or milk with 1 tbsp vinegar)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mixed berries (blueberries, raspberries, strawberries, blackberries), fresh or frozen
  • 1 tablespoon flour (for coating berries)
  • Optional: coarse sugar for topping

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs, then mix in oil, buttermilk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.
  5. Toss the berries with 1 tablespoon of flour, then gently fold them into the batter.
  6. Scoop the batter evenly into the muffin cups, filling about 3/4 full. Sprinkle tops with coarse sugar if desired.
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Frozen berries can be used directly from the freezer—do not thaw.
  • Try adding lemon zest to the batter for a citrusy twist.
  • Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

Nutrition

Find it online: https://ukfinda.com/mixed-berry-muffins/