Mixed Berry Muffins
Moist and fluffy mixed berry muffins made with strawberries, blueberries, and raspberries. An easy, bakery-style treat perfect for breakfast or snacking!
Servings: 12
Ingredients
- 2 ½ cups all-purpose flour plus 2 teaspoons, divided
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ cup unsalted butter melted and slightly cooled
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- ½ cup diced strawberries
- ½ cup blueberries
- ½ cup raspberries
Instructions
- Prep the pan: Line a 12-cup muffin tin with paper liners or spray with nonstick baking spray that contains flour.
- Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups flour, baking powder, and kosher salt.
- Mix wet ingredients: In a large bowl, whisk together the sugar and eggs until thick and pale, about 1 minute. Slowly whisk in the melted butter until combined. Add buttermilk and vanilla extract and stir until smooth.
- Prepare berries: Toss the strawberries, blueberries, and raspberries with 2 teaspoons of flour to prevent them from sinking.
- Combine: Gently fold the dry ingredients and floured berries into the wet mixture until just combined. Do not overmix—some lumps and streaks of flour are okay.
- Rest: Cover the bowl with plastic wrap and let the batter rest for 15 minutes while you preheat the oven to 425°F (218°C).
- Fill and bake: Divide the batter evenly among the muffin cups using a scoop. Bake for 15–20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For the best texture, let the batter rest before baking.
Avoid overmixing to keep muffins light and fluffy.
Store at room temperature for up to 3 days or freeze for up to 2 months.