Name: Mixed Berry Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 3 cups Flour (all purpose); ½ cup brown sugar (packed); Pinch of Salt; ½ cup Sugar; 1 Tablespoon Baking Powder; 3 Eggs; ½ cup Milk; ½ cup Butter (melted); 1 ½ cups Strawberries (rinsed and chopped); 1 cup Blueberries (rinsed and patted dry); 1 Tablespoons Butter (melted); 2 teaspoons Sugar

There’s nothing quite like the smell of freshly baked muffins wafting through your kitchen. Today, we have Mixed Berry Muffins on the agenda. These little gems combine the sweetness of strawberries and blueberries into a perfect treat for breakfast or even a snack.

Ingredients:

Prep Time: 30 minutes | Total Time: 55 minutes | Servings: 18-20

3 cups Flour, all purpose
½ cup brown sugar, packed
Pinch of Salt
½ cup Sugar
1 Tablespoon Baking Powder
3 Eggs
½ cup Milk
½ cup Butter, melted
1 ½ cups Strawberries, rinsed and chopped
1 cup Blueberries, rinsed and patted dry
1 Tablespoons Butter, melted
2 teaspoons Sugar

Instructions:

Prepare the Dry Ingredients: In a large bowl, whisk together the dry ingredients: the flour, brown sugar, salt, sugar, and baking powder.
Combine Wet Ingredients: In another bowl combine the wet ingredients. Beat the eggs then add the milk and melted butter, and mix well.
Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined. Gently fold in the chopped strawberries and blueberries. Be careful not to overmix but to be sure to get all the pockets of flour incorporated.
Preheat Oven: Preheat your oven to 425°F. Line two muffin tins with paper liners or grease the muffin cups and set aside.
Let the Batter Rest: While the oven preheats, make sure to allow the batter to rest for 15 minutes, this makes the batter fluffier and will help the muffins rise while cooking.
Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Prepare the Topping: Brush the tops of the muffins with the melted butter, then sprinkle the sugar evenly over the tops.
Bake: Bake in the preheated oven at 425°F for 7 minutes, then turn the oven down to 350°F for the remaining cook time (15-18 minutes) or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Important Note: If you want big bakery style muffins, leave every other muffin tin empty leaving space between the baking muffins so they have more heat and room to rise. Fill each of the muffin tin cups to the very top. You will have less muffins (about 10-12) but they will have tall domes and look more like bakery style.

Storage and Reheating Instructions:

Storing your muffins properly is key to keeping them fresh and delicious. Once your muffins have cooled completely, you can store them in an airtight container at room temperature for up to 3 days or they can be refrigerated for up to a week. You can also keep them in the freezer for up to 3 months.

To reheat your muffins, simply pop them in the microwave for about 15-20 seconds.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

Yes! Bake the muffins as per the recipe, let them cool completely, and then store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for longer storage as mentioned earlier.

Substitutions & Variations

Berries: Feel free to mix and match the berries based on what you have on hand. Raspberries or blackberries would be a delicious addition or substitution.
Add-ins: Add a handful of chopped nuts, such as pecans or walnuts, for some extra crunch. You can also mix in some chocolate chips for a sweet treat.

Helpful Cooking Notes

Do Not Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense, tough muffins.
Rest the Batter: Letting the batter rest for 15 minutes before baking allows the flour to hydrate, resulting in fluffier muffins.
Check for Doneness: Use a toothpick to check if the muffins are done. Insert it into the center of a muffin; if it comes out clean or with just a few crumbs, they’re ready.
Cooling: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy.

Try Some of our Other Favorite Muffin Recipes

Mixed Berry Muffins

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Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 196 kcal

Enjoy our Mixed Berry Muffins recipe, packed with fresh strawberries and blueberries. These muffins are perfect for breakfast or a snack!

INGREDIENTS

3 cups Flour, all purpose
½ cup brown sugar, packed
Pinch of Salt
½ cup Sugar
1 Tablespoon Baking Powder
3 Eggs
½ cup Milk
½ cup Butter, melted
1 ½ cups Strawberries, rinsed and chopped
1 cup Blueberries, rinsed and patted dry
1 Tablespoons Butter, melted
2 teaspoons Sugar

INSTRUCTIONS

Prepare the Dry Ingredients: In a large bowl, whisk together the dry ingredients: the flour, brown sugar, salt, sugar, and baking powder.
Combine Wet Ingredients: In another bowl combine the wet ingredients. Beat the eggs then add the milk and melted butter, and mix well.
Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined. Gently fold in the chopped strawberries and blueberries. Be careful not to overmix but to be sure to get all the pockets of flour incorporated.
Preheat Oven: Preheat your oven to 425°F. Line two muffin tins with paper liners or grease the muffin cups and set aside.
Let the Batter Rest: While the oven preheats, make sure to allow the batter to rest for 15 minutes, this makes the batter fluffier and will help the muffins rise while cooking.
Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Prepare the Topping: Brush the tops of the muffins with the melted butter, then sprinkle the sugar evenly over the tops.
Bake: Bake in the preheated oven at 425°F for 7 minutes, then turn the oven down to 350°F for the remaining cook time (15-18 minutes) or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Important Note: If you want big bakery style muffins, leave every other muffin tin empty leaving space between the baking muffins so they have more heat and room to rise. Fill each of the muffin tin cups to the very top. You will have less muffins (about 10-12) but they will have tall domes and look more like bakery style.

NOTES

Storage and Reheating Instructions:

To reheat your muffins, simply pop them in the microwave for about 15-20 seconds.