From Berfy Sifton on the site newsletter: to help Mufgin your blueberries Recieps sinking to the Brery, "John Pupek, [Jordon Marsh's] head Reccipes, long retired, told WCVB's Maria Endurance nutrition for youth athletes to toss the berries in flour before adding them to the batter. Egg : one large egg plus a yolk. Your daily values may be higher or lower depending on your calorie needs. Thanks for the ice cream scoop suggestion. Thank you for your great review and feedback. I should have trusted my gut and just pour the batter into greased muffin tins.

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Blueberry Muffins Recipe

Berry Muffin Recipes -

Jump to Recipe. This post may contain affiliate links. Please read my disclosure policy. Table of Contents. View more View less. ingredients needed These berry muffins have the perfect soft, tender crumb, plus sweet, slightly tart flavor from the fresh berries. This berry muffin recipe calls for regular all-purpose flour.

For the best texture, I do not recommend using any other flour other than all-purpose flour. Old-fashioned oats. Combined with the flour, oats provide a wonderful hearty texture. For best results, use old-fashioned oats, not quick oats. Baking essentials. You can use fresh or frozen berries.

I prefer to use unsalted butter in my baked goods and then add in extra salt. Adds moisture and richness to the muffins. Streusel topping. A mix of brown sugar, flour, oats, cinnamon and butter for the streusel topping truly takes these muffins to the next level of deliciousness!

how to make this recipe Like most muffin recipes, these are very easy to whip up! Start the batter by whisking together flour, oats, baking powder, and salt. Add the berries and toss to coat well in the flour mixture. Set aside. Cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating after each. Then, slowly stream in the milk. Mix until blended. Combine the wet ingredients with the dry ingredients, being careful not to smoosh the berries.

Mix until just combined, then fill prepared muffin tins with batter. Make and add the streusel topping to the tops of each muffin. Bake muffins for minutes, until golden brown and toothpick inserted comes out clean or with just a few moist crumbs. Allow muffins to cool completely on a wire rack.

Enjoy with a smear of butter or a drizzle of honey! To make it: In a small to medium bowl, combine the brown sugar, flour, oats and cinnamon. Cut in the butter with your fingers or a fork until only small pea-sized clumps remain. tips for recipe success These berry muffins are really very easy to whip up, but here are a few tips to make sure your muffins are perfect every time!

How do you keep berries from sinking to the bottom of the muffin? Room temperature ingredients. This helps everything mix together evenly without having to over mix the batter. Measure the flour correctly. Too much flour can cause muffins to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup and level off the top.

Do NOT over mix batter. Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula. Do not use a whisk. Over mixing the batter can produce tough muffins.

Do not bake the muffins for too long. The muffins are done baking when you insert a toothpick into a muffin and it comes out clean or with just a few moist crumbs. customize these muffins There are so many different ways to add new flavors to these muffins! Here are a few of my favorite ideas: Berries.

Feel free to swap out one of the berries used for raspberries. You can even double up on one berry variety, or just use 2 berry types, or all of one berry type.

Any combination works as long as you add around 2 cups of berries to the recipe. Lemon berry muffins. Love that lemon berry flavor combo? Add some lemon zest to the batter. Craving chocolate? Want to enhance the taste of your muffins? Add 1 to 2 teaspoons vanilla extract or almond extract.

I love this stainless steel, nonslip mixing bowl set from Target. Nonstick muffin pan — This is where quality matters! I was given this muffin pan from Williams Sonoma and LOVE it. These allow for airflow and even cooling of your baked goods.

storage and freezing recommendations Leftover muffins. more favorite brunch recipes Looking for more delicious brunch and breakfast recipes? Yield: 12 muffins. Prep Time: 10 minutes mins. Cook Time: 30 minutes mins. Total Time: 40 minutes mins. The best mixed berry muffins you'll ever make!

These incredible berry muffins with streusel topping are moist, perfectly sweet and bursting with a variety of juicy berries. Author: Kim. Instructions Preheat oven to ºF. Line a dozen muffin tins with liners or spray nonstick cooking spray over the tins. In a large bowl, whisk together the flour, oats, baking powder and salt.

Add the mixed berries and toss to coat well. Mix the wet ingredients with the dry ingredients, being careful not to smoosh the berries. Mix until just combined then fill prepared muffin tins with batter.

To make the streusel, combine the brown sugar, flour, oats and cinnamon in a small bowl. Cut in the butter with your fingers until only small pea-sized clumps remain. Sprinkle streusel over each muffin. In my 30 years of baking, I have never found a muffin recipe I liked, until now.

It isn't just the mixed berries, either. The base muffin recipe is moist inside, top is slightly crunchy, and it's not too sweet. Because of that last point, using sanding sugar on top to give it that extra hint of texture and sugar is recommended.

It would also be great with a touch of fresh lemon juice to brighten it up. I'm deleting all those other inadequate recipes and keeping this one!

This recipe turned out perfectly. I also think it would make a good base muffin recipe to modify with other add ins like lemon juice, zest and poppy seed, or chocolate chips, or cherries, almond essence and topped with almond flakes. This was a winner! I have not tested this recipe with those swaps - based on what I found in a Google search, "Honey is largely fructose and is therefore much sweeter than refined sugar.

Depending on the honey, it can be two or three times sweeter than sugar. The muffins were delicious with honey! Will definitely make again! I wonder if I could make this into a small loaf cake? Iam a caregiver, client doesn't have muffin papers or tin.

Does have glass loaf pan Hi Sandy! Great question, I think it would work, but glass is not recommended - I would stick with a metal pan if possible!

This recipe is nice to mix up. Clear easy to follow instructions with reasoning for the ingredients etc.

The reason I am personally giving it 3 stars. I baked mine 5 minutes at per the instructions. Then turned the heat down to for 20 minutes. The tops are NOT as the authors is depicted in this write up.

Mine are the shade of brownish deep burnt sienna hues. So that being the case for mine; I will be baking mine Next time for Wayyyyyyyyyyyyy less time than 20 minutes. I will watch the oven and time them so as not to have my tops turn so brown and like hard as rocks. This is a great recipe!

I am also a muffin addict. I also used half all purpose flour and half white whole wheat flour. These were outstanding. These are amazing! Everything else I followed exactly but found they only needed about mins at the lower temp in my oven.

They were a hit with everyone who tried them! Going to try some lemon zest next time just to experiment with flavors - this is such a wonderful base recipe!

Firstly this is by far one of the best recipes for a bakery style muffin I have found, and it is SO easy to adapt to change the recipe. Secondly, i was just curious if there is a nutrition facts sheet for these muffins somewhere? I did look around the page before asking this question!

Absolutely brilliant muffins 😁 I put a tablespoon of lemon juice into semi skimmed milk to make buttermilk. I sprinkled Demerara sugar on the top which worked really well. Thank you. I love this recipe. I was video chatting my niece and she said to put powder sugar on top, and I did.

Omg they came out so amazing!!! I absolutely loved them. I was looking for a recipe to use up some fresh berries that I didn't want to throw away.

Came across this recipe, read the reviews and am so glad to have found this recipe. I just finished baking, smells delish in here and had to try one fresh from the oven these are absolutely amazing thank you so much for sharing. This will be a favourite that I will be making lots 🙂 🙂.

My kids love it. thank you so much for this recipe. I'm making these now! I used the mixed cherry blend from Walmart. I knew I bought them for a reason! Didn't realize how big everything was in the bag so I had to actually chop it all up besides the blueberries. I'm sure these will turn out amazing from all the reviews online!

These were great. Used coconut sugar, fresh berries and oat milk. Put sanding sugar on top. Used greased mini muffin tins and baked 7 mins at then 5 mins at Came out golden and crunchy on top and moist inside.

Great for kids! These were delicious!!.. I used fresh berries, but everything the same. My new go to muffin recipe, thank you! Hello, made this recipe and was a huge hit with the whole family. Wondering, does this recipe double well if I wanted to make 2 batches at once? Hi Amanda! It can sometimes alter how they bake.

I would suggest making them in 2 different bowls if you want to double up. Hi Alex! Great question! I know many folks have made substitutions in this recipe with good success. I think if you were to mix the yogurt or sour cream with water to loosen it to a 'milky' consistency, it should still work!

I haven't personally tried it but I think it would be a good experiment! This has become my go to, my favorite berry muffin recipe. I was pleasantly surprised with the result.

The batter made the most perfect muffin, not to sweet, so much fruit.. this will forever be my fav! This was actually really really good. Sweet crunchy outside. I subbed half cup of flour with oat flour.

But it turned out amazing. Great directions. Good ratio of ingredients. And great real ingredients. Thank you for sharing. Hello perfect muffin! I just stumbled across your website, because I was searching for a recipe to use up a bag of frozen berries I have.

This recipe exceeded my expectations. I followed your recipe, exactly. The only recommendation I can make, is to ensure your buttermilk or milk and eggs are at room temperature.

My butter curdled, so I had to sit my wet ingredients in a warm water bath. Thank you for this great recipe, and hello from France. Hi Aislinn!!

Thank you so much for the kind words!! You made my day! Great tip for sure, room temp ingredients will definitely help the batter come together much better! I just made these very addictive muffins again.

I had some fresh blueberries in my fridge which I added about 2 cups instead of frozen. Also added some lemon zest. They are incredible. Seriously the base recipe is great. The add in possibilities are endless.

Thank you so much for sharing Annette!! I love using this recipe for all kinds of flavors!! Thank you so much for the kind words, Caroline!! I make this recipe all the time, it really is so good!!

This is absolutely the best muffin recipe. I have made them several times. They NEVER make it to the freezer. This will always be my go to recipe. Thank you so much for the kind words Annette!!!

I love these muffins and make them all the time with all kinds of flavors and add ins. They are the best! So glad you love them too! Hi Lily! I have not tried this, but yes, I think you could. The muffin might be a tad more oily since butter and oil absorb a bit differently. I used strawberries and rhubarb picked from our garden and cooked down with a little sugar and honey.

The muffins came out nicely. Hi Nancy! Oh no! That doesn't sound too good! Hmm, that's a tough question. The only way to offset that is with more sugar, but since the berries are added frozen, more sugar wouldn't stick to them. Even if they are thawed and strained, you could add sugar but the batter will get very streaky and extra wet from the thawed fruit.

I'm wondering if perhaps the berries were just an extra tart batch? You can always make this recipe using fresh berries too! Thank you so much for this yummy recipe! I used blueberries, raspberries and pecans. These muffins were delicious! The only thing I need for my next batch is that pretty coarse sugar for that legit bakery look and a little crunch!

I'm so glad you loved it, Miriam!! Oh my, Pecans sound like a GREAT addition!! Definitely - the coarse sugar on top makes these extra amazing! These muffins are absolutely AMAZING!!! I substituted unsweetened almond milk as that's what I had on hand. I loved that they used frozen berries and baked up so big!

They are to die for delicious! Will definitely be my go to recipe for berry muffins! Thanks so much! Hey Cassie! Using unsweetened almond milk is a great substitute for these, I'm so glad you loved them!! The recipe says frozen berries.

One of you answers to a comment said to thaw and drain the juice. Which one do I do? Also, I have mixed berries that also contain strawberries. Can I use these?

Hi Shirley! Apologies for the confusion. Looks like I do need to add a note for this! Appreciate you bringing it to my attention. Add the berries in their frozen state. Do not thaw.

This Flaxseed for blood pressure control Individualization of training adaptations the one to go to for a Befry, consistent recipe. It does very well with any Herbal extract manufacturers Rwcipes berry. The batter will Berey keep, Recies mixed, for up to a week in Begry refrigerator. Mufdin nice to wake up, turn on the oven, make your morning coffee, scoop two muffins, pop them in to cook, and by the time you've fetched the paper and let the dog back in, you're ready to settle down for a wonderful, warm, fresh-baked treat. Measure the flour by gently spooning it into a cup, then sweeping off any excess. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.