Description

These spectacular Mixed Berry Muffins offer the perfect balance of sweet-tart flavors with bursts of juicy berries in every bite. Tender and fluffy with a light streusel topping, these muffins make an ideal breakfast, snack, or even dessert option. Each muffin delivers antioxidant-rich berries in a delicately sweet base that’s simple to make yet impressive to serve.

Ingredients

For the Muffin Batter:

2 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened (substitute: coconut oil for dairy-free option)
1 cup granulated sugar (substitute: coconut sugar for a lower glycemic alternative)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup milk (substitute: almond or oat milk)
2 tablespoons fresh lemon zest

For the Berry Mixture:

1½ cups mixed berries (blueberries, raspberries, blackberries, strawberries)
1 tablespoon all-purpose flour (to prevent berries from sinking)

For the Streusel Topping (Optional):

¼ cup all-purpose flour
¼ cup brown sugar
3 tablespoons cold butter, cubed
½ teaspoon ground cinnamon

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
In a medium bowl, whisk together the flour, baking powder, and salt.
Gently toss your mixed berries with 1 tablespoon of flour until lightly coated. If using frozen berries, use them directly from the freezer without thawing.
In a large bowl, beat the softened butter and sugar until light and fluffy, approximately 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture. Mix until just combined.
Gently fold the flour-coated berries into the batter using a spatula.
If using the streusel topping, combine flour, brown sugar, cold butter cubes, and cinnamon in a small bowl. Use your fingertips to create a crumbly mixture.
Fill each muffin cup about ¾ full with batter. If using streusel, sprinkle it evenly over each muffin.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. For even baking, rotate the pan halfway through the baking time.
Allow muffins to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Notes

Using room temperature ingredients creates a smoother batter with better rising capacity.
Coating berries with flour prevents them from sinking to the bottom of your muffins.
Do not overmix the batter as this can result in tough, dense muffins.
These muffins freeze well for up to 3 months when wrapped individually and stored in a freezer bag.
For a healthier version, substitute half the all-purpose flour with whole wheat flour and reduce sugar to ¾ cup.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 245
Sugar: 18g
Sodium: 165mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: Mixed Berry Muffins, Homemade Muffins, Berry Breakfast, Blueberry Raspberry Muffins, Streusel Topped Muffins, Easy Muffin Recipe, Breakfast Treats, Berry Baking