Mixed Berry Muffins
These simple Mixed Berry Muffins are incredibly moist and fluffy thanks to buttermilk and melted butter. Made with a trio of fresh berries, they are perfectly tart and sweet. Serve these triple berry muffins with coffee or tea.
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
Calories: 246kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 54mgSodium: 205mgPotassium: 87mgFiber: 1gSugar: 20gVitamin A: 324IUVitamin C: 0.5mgCalcium: 82mgIron: 1mg
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