Measure out about a 15 strawberries assuming they're pretty large, they usually are in those frozen bags! Cut the strawberries in half and then each half into quarters to create bite-sized pieces.

This should yield about 1 ½ c of chopped fruit. If you need to use more, store the cut pieces in the freezer until ready to use and repeat with more berries. Keywords: Mixed Berry Muffins. Recipe adapted from: LittleSweetBaker. Your email address will not be published. Notify me of follow-up comments by email.

Great recipe! I doubled it and I used clabber milk and they came out perfect. Nice high tops! I made a double batch again on Sunday to take to church; I replaced the milk with water and added buttermilk powder to the dry ingredients.

Again, they were delicious and looked great too. Seriously my favorite muffin recipe. I add more fruit than the recipe calls for because I love having the extra and so does my family. These are delicious! 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! Freezing muffins. These muffins, like most, freeze beautifully — simply place them in a resealable bag then freeze for up to 3 months. You guys are going to LOVE these berry muffins!

They are loaded with amazing flavors and textures in one yummy handheld bite! If you try this mixed berry muffin recipe, let me know! Also, tag kimscravings on Instagram with a picture of your creation.

Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox. Tag kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!

Added a couple teaspoons of vanilla extract. I also skipped the streusel. They are delicious and buttery. Great recipe that can be adapted to whatever fruit you have on hand.

I bet peaches would be great in these! Love it! My new go-to recipe. I just made these in a double batch and made them in cupcake tins instead of muffin.

used juneberries, mulberries and raspberries from our garden. I made a cake instead of muffins and boy was it a hit. It looked like it came out of an artisanal bakery.

Very tasty. I would make half amount of streusel topping next time. Awesome berry muffins!!!! I substituted blackberries with raspberries and was asked several times for the recipe at a small brunch I hosted.

Made these yesterday and oh my goodness… they are SO good! Will definitely be a recipe that I make again! Your email address will not be published. Design by Purr. Mobile Menu Trigger. get new recipes via email:. 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.

Preheat the oven to Cream the butter and sugar until light. Ratings 5 out of 5. Your rating. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked.

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Is this helpful? Substitute Buttermilk for the regular milk for moist flavorful muffins Is this helpful? I reduced the sugar to one cup and used turbinado sugar on top. Reduced sugar to one cup. Added turbinado sugar on tops.

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Granulated sugar guarantees flavorful and tender muffins. You can swap for other sugars brown sugar or coconut sugar, for example , but the texture of the muffin will change slightly. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top.

Oil is the key to moist blueberry muffins. I usually use butter when baking since I love the flavor, but after testing these muffins with both oil and butter, we found that the oil made more tender muffins.

Milk or non-dairy milk work like a charm. If you are dairy-free, try homemade oat milk , unsweetened almond milk, or coconut milk. Egg provides structure and stability to the muffins.

We use one egg. If you do not eat eggs, you can try using a flax egg instead. For egg-free and dairy-free muffins, try these vegan blueberry muffins. Baking powder keeps our muffins light and airy.

It is our go-to leavener for these muffins and our popular pancakes recipe. For the best results, use double-acting, baking powder.

If you are sensitive to the flavor of baking powder, use aluminum-free. Use fresh new baking powder for the best results. The USDA recommends keeping opened packages of baking powder at room temperature for 3 months. We bake muffins at °F °C. A higher oven temperature maximizes rise and quickly activates the baking powder in our muffin batter.

A hot oven promotes browning, guaranteeing pretty golden-brown muffin tops! Bake large and standard muffins for 15 to 20 minutes. You can tell when muffins are ready to come out of the oven when the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.

The baking time for standard and big-topped muffins are similar, 15 to 20 minutes. Big-topped muffins may take an extra minute or two. Mini muffins bake for less time, 9 to 12 minutes. If your muffin tin is not non-stick, we recommend using paper liners and lightly greasing or spraying the top of the pan with cooking oil for easy removal.

Store muffins at room temperature for up to 3 days. Place the baked and cooled muffins into a paper towel-lined airtight container for the best results. The paper towel will absorb excess moisture, hopefully preventing the muffins from turning soggy.

Since it dries them out, we do not recommend storing muffins in the fridge for an extended period. Store muffins in the freezer for up to 3 months. After cooling to room temperature, place them into freezer bags or a freezer-safe airtight container for the best results. Thaw overnight in the fridge or reheat from frozen in an oven preheated to ° F ° C for 5 to 8 minutes.

This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins see our note below about baking time for mini muffins. To do it, stir the flour in its container to aerate it, and then use a spoon to fill your measuring cup with flour, mounding it slightly over the top.

Finally, use a knife to remove excess flour, leveling the top of the cup. Watch me do this in our video! This method guarantees you are using the right amount of flour. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking.

High-quality nonstick pans may not require this. Add vanilla and whisk to combine. Do not over mix. The muffin batter will be quite thick — see note below for more details. Fold in the blueberries.

If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle a little sugar on top of each muffin. Transfer to a cooling rack. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Fantastic recipe. Made it gluten free and with gluten free flour and and made 8 standard size muffins. It is great to make gluten free muffins that rise so well.

Check out my Banana Zucchini Muffins , Morning Glory Muffins , Strawberry Rhubarb Muffins , Carrot Muffins , Chocolate Raspberry Muffins , Apple Cinnamon Muffins , Banana Blueberry Muffins , Pumpkin Zucchini Muffins , and more in the Muffins section of my recipe index!

I would just toss them in frozen in place of the fresh ones. If you try it out let me know! The flavor was great! The chicken bites you make are fantastic.

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May posted by Emily Bites in All Recipes , Breakfast , Muffins , Snacks , vegetarian. Prep Time: 10 minutes mins. Cook Time: 20 minutes mins. Total Time: 30 minutes mins. Calories: kcal.