Easy recipe for mixed berry muffins, ideal for breakfast and quick to make. Tender and bursting with juicy berries. Use fresh or frozen berries for these fruit muffins.
This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes, and here we have Cari's Mixed Berry Muffins.
Cari says she made these for her work colleagues and they were gone very fast!
The recipe is really easy and it's just a case of mixing the dry ingredients with the wet ingredients and then baking.
These muffins are flexible in that you can swap the fruits, so any type of berries you might have in the freezer, or a mixture of berries. You may have small amounts leftover from making smoothies, so this is a great way to use up a variety of fruits to put all in one batter mix.
The fruit can be fresh or frozen, and feel free to add some chopped nuts or chocolate chips too!
If you'd like to see how easy it is to freeze frozen berries, see our guide. That way you can always keep a supply of berries in your freezer!
So let's see how easy these muffins are to make.
Recipe by Carina Duclos and adapted from a "company's coming" book
Check out our handy Oven Temperature Conversion Guide!
20 - 25 minutes
2 cups All-purpose flour
¾ Cup Granulated sugar
1 ½ Teaspoons Baking powder
½ Teaspoon Salt
2 large eggs
a little less than ¼ cup Melted butter
1 Cup Milk
1 ¼ Cups Berries ( I used cut strawberries, and whole blackberries and blueberries)
1. Mix flour, sugar, baking powder, and salt. (Dry Ingredients)
2. In a different bowl whisk the eggs and add the butter and the milk. Combine the wet ingredients into the dry ones.
3. Add the fruit until they are just combined into the mix. Evenly place the batter into the muffin-lined pan.
4. Place in oven at 350 F for between 20 to 25 minutes, depending on your oven
Carina’s Top Tip
Make sure you do NOT over mix the batter as this will make the muffins tough and chewy!
- I have replaced milk with sour cream in the past and have reduced the butter and the results were incredible.
- Another great addition that I wish I had added was lemon zest. A tablespoon of the zest adds quite a nice flavor to these basic muffins.
- 2 Cups All purpose flour
- ¾ Cup Granulated sugar
- 1 ½ Teaspoons Baking powder
- ½ Teaspoon Salt
- 2 Large eggs
- cup a little less than ¼ Melted butter
- 1 Cup Milk
- 1 ¼ Cups Berries ( I used cut strawberries, and whole blackberries and blueberries)
- Mix flour, sugar, baking powder and salt. (Dry Ingredients)
- In a different bowl whisk the eggs and add the butter and the milk. Combine the wet ingredients into the dry ones.
- Add the fruit until they are just combined into the mix. Evenly place the batter into the muffin lined pan.
- Place in oven at 350 F for between 20 to 25 minutes, depending on your oven
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 174mgCarbohydrates: 31gFiber: 1gSugar: 13gProtein: 4g
Nutrition information isn’t always accurate