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A berry muffin sits on a cooling rack with other muffins in the background and a plate of butter nearby.

Mixed Berry Muffin Recipe

Perfectly moist bakery style muffins made using frozen mixed berries!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Author: Michelle

Ingredients

  • 2 cups of all purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon of fresh lemon zest
  • 5 tablespoons of unsalted butter, melted but not hot
  • 1 cup of granulated sugar
  • 1 large egg
  • 1 cup of buttermilk
  • 1 teaspoon of vanilla extract
  • 2 cups of mixed frozen berries

Instructions

  • Preheat the oven to 400°.
  • Line a muffin pan with paper liners and set aside.
  • In a large bowl, mix together the flour, baking powder, baking soda, salt and lemon zest until combined.
  • In a medium bowl, whisk together the egg and the sugar until well blended and pale yellow.
  • Pour in the melted butter and whisk to combine. Lastly, add the buttermilk and vanilla to the sugar mixture, whisk until fully incorporated. The mixture will be very thin.
  • Add the wet ingredients into the dry ingredients and gently mix until almost fully combined. The batter should be lumpy with flour streaks showing still.
  • Add the frozen berries to the lumpy batter.
  • Quickly and gently, fold the berries into the batter until the berries are evenly distributed and no flour streaks remain.
  • Divide the batter between the 12 muffin cups and bake at 400° for 20-23 minutes. The muffins are done when a toothpick inserted comes out clean.
  • Allow to cool just long enough to handle, then spread on some salty butter and enjoy!

Notes

Buttermilk substitute: Add lemon juice or vinegar to a measuring cup, then fill with milk to make one cup. Let it sit for about 5 minutes until it looks slightly thick and curdled (that’s exactly what you want), then use it in the recipe.
Important Tip: If your mixed berry blend contains strawberries, they'll need to be diced smaller before adding to the muffin batter.
Fresh Berries: To use fresh instead of frozen berries, create any combination you want, dicing strawberries into bite-sized pieces. During baking, check for doneness around 15-18 minutes, and add more time if needed (fresh berries cook more quickly).
Cuisine Breakfast Ideas
Course Breakfast

Nutrition

Serving: 1Serving | Calories: 209kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 29mg | Sodium: 309mg | Fiber: 2g | Sugar: 19g