These simple Mixed Berry Muffins are moist and fluffy thanks to buttermilk and melted butter. They are perfectly tart and sweet and made with a trio of fresh berries. Serve these triple-berry muffins with coffee or tea.
Nothing is better than sinking your teeth into a moist and fluffy muffin. These mixed berry muffins are some of the fluffiest muffins you will have. They have a soft texture and tender crumb that keeps you wanting more. Sweet, tangy, and full of berries, these muffins hit all of the notes.
Regarding muffin batter, buttermilk is key for moisture and rise. Like in these Strawberry Buttermilk Scones and this Vanilla Buttermilk Pound Cake, there is a subtle hint of tangy flavor. While aiding in the overall texture of baked goods, buttermilk assists in balancing the final flavor too.
The beauty of the term mixed berry is that it is not specific. While I made these muffins with strawberries, blueberries, and raspberries, you can use any berries you enjoy. This recipe is a great way to use up ripe berries too. Use what you have on hand.
While delicious on their own, these triple-berry muffins can be scrumptiously slathered in Honey Butter or Mixed Berry Compote. Enjoy for breakfast or as an afternoon snack with coffee or tea.
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Why You Will Love These Mixed Berry Muffins
- They are deliciously moist and fluffy thanks to buttermilk, melted butter, and fresh berries.
- These muffins are adaptable to whatever berries you have on hand. This recipe is a great way to use up ripe berries.
- Made from scratch, mixed berry muffins are easy to make with minimal mixing required.
- Mixed berry muffins are perfect for on-the-go breakfast, afternoon coffee, or weekend brunch. Muffins the whole family will love!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Light Brown Sugar (packed)
- Baking Powder
- Salt
- Ground Cinnamon
- Eggs (room temperature)
- Buttermilk
- Vanilla Extract
- Unsalted Butter (melted)
- Mixed Berries - I used strawberries, blueberries, and raspberries.
See the recipe card for ingredient quantities.
Instructions
STEP 1 - Preheat the oven to 375°F. Line a 12-cup muffin pan with liners or grease with cooking spray. Gently toss the berries in the extra tablespoon of flour.
Hint: Tossing the berries in flour prevents them from sinking to the bottom of the muffin.
STEP 2 - In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, and vanilla extract together.
STEP 3 - Whisk the flour, sugar, ground cinnamon, baking powder, and salt in a large bowl.
STEP 4 - Add the wet ingredients and melted butter to the dry ingredients. Stir to combine, being careful not to over-mix the batter.
STEP 5 - Carefully fold the berries into the batter until they are mixed in.
Hint: The raspberries will break apart if over-mixed, resulting in excess moisture.
STEP 6 - Evenly divide the batter between the 12 cups of the prepared muffin pan.
STEP 7 - Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
Allow the muffins to cool in the muffin tin for about 5-7 minutes before transferring them to a rack to finish cooling.
Substitutions
- Buttermilk - Whole Milk
- Unsalted Butter - Canola Oil, Avocado Oil, Coconut Oil
- Berries - Blackberries, Cranberries, Boysenberries, Lingonberries
Variations
- Chocolate Chip - Add ½ cup of semi-sweet chocolate or white chocolate chips. Fold them into the batter at the end of mixing before adding the berries
- Lemon - Incorporate 1 tablespoon of lemon zest into the batter for a hint of lemon flavor.
- Streusel Topping - Make one recipe of streusel, like the one from this muffin recipe. Sprinkle it over each muffin before baking.
Try these White Chocolate Raspberry Muffins. They have a similar fluffy texture and also use buttermilk and fresh berries.
Other Muffin Favorites
- Banana Blueberry Oatmeal Muffins
- Cinnamon Streusel Muffins
- Blueberry Oat Protein Muffins
- Freeze-Dried Blueberry Muffins
- Carrot Apple Muffins
Suggested Equipment
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Rubber Spatula
- Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan
- Standard Paper Cupcake Liners - My favorite ones!
Storage
Store completely cooled muffins in an airtight container or zip-top bag at room temperature for up to 3 days, or up to one week in the refrigerator. These muffins are incredibly moist, so to reduce the possibility of mold growth, refrigerate them after they've been sitting for 3 days at room temperature.
Can you freeze mixed berry muffins? Yes, muffins freeze well. Transfer cooled muffins to an airtight container or freezer-safe zip-top bag. Separate layers with wax paper. Freeze for up to 3 months.
Do you love that fresh-from-the-oven taste of a warm muffin? Microwave one muffin for 20 to 30 seconds or until warm.
Expert Tips
- Do not over-mix. Muffin batter requires minimal mixing. In fact, over-mixing results in tough, dense muffins.
- Lightly dry strawberries with a towel. To absorb some of the excess moisture after chopping the strawberries, gently dab them with a towel.
- Make your own buttermilk. If you cannot find buttermilk at the store, make it yourself. Combine one cup of whole milk with one tablespoon of either lemon juice or vinegar. Mix and let it sit for about five minutes before using.
- Check the expiration date of your baking powder. Baking powder is one of those items that most people don't use up before its expiration. However, it's important for effective leavening that the baking powder is used before its best-by date.
Frequently Asked Questions
Yes, you can use frozen berries in muffins. Do not thaw them before adding the berries to the batter. (Break the berries up slightly if they are sticking together.) Add a few minutes of baking time.
The acid in buttermilk tenderizes the gluten resulting in moist muffins and a tender crumb. The acid also helps in leavening. As an added bonus, the slightly tangy buttermilk flavor balances the sweetness of the sugar in the batter.
Compared to the muffin batter, the berries are dense and heavy. Naturally, this causes them to sink to the bottom of the batter while the muffins are baking. To prevent this, toss the berries in a tablespoon of flour before adding them to the muffin batter. The flour coating helps the berries stick to the batter and prevent sinking.
It is important to remove the muffins from the pan to finish cooling. After five to seven minutes, remove the muffins from the tin and transfer them to a rack to finish cooling. If the muffins sit too long in the pan while hot, they become soggy. Also, be careful not to over-incorporate the berries in the batter. Mushy raspberries can cause excess moisture, altering the texture of the finished muffins.
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Mixed Berry Muffins
Ingredients
- 2 cups all-purpose flour plus one tablespoon (for berries)
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature and lightly beaten
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter melted
- 1½ cups fresh mixed berries I used strawberries (chopped), blueberries, and raspberries.
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with liners or grease with cooking spray. Gently toss the berries in the extra tablespoon of flour.
- In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, and vanilla extract together.
- In a large bowl, whisk the flour, sugar, ground cinnamon, baking powder, and salt.
- Add the wet ingredients and melted butter to the dry ingredients. Stir to combine, being careful not to over-mix the batter.
- Carefully fold the berries into the batter just until they are mixed in.
- Evenly divide the batter between the 12 cups of the prepared muffin pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
- Allow the muffins to cool in the muffin tin for about 5-7 minutes before transferring them to a rack to finish cooling.
Notes
- If using frozen berries, do not thaw them before adding them to the batter. In addition, allow a few extra minutes of baking time.
- STORE - Store cooled muffins in an airtight container at room temperature for up to 3 days, or up to one week in the refrigerator. These muffins are incredibly moist, so to reduce the possibility of mold growth, refrigerate the muffins after they've been sitting for 3 days at room temperature.
- FREEZE - Transfer cooled muffins to a freezer-safe zip-top bag or an airtight container. Freeze for up to 3 months.
- REHEAT - Muffins are best fresh out of the oven. To recreate this, microwave one muffin for 20 - 30 seconds, or until warm.
Nutrition
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