Easy Berry Muffins
Start your morning off with a burst of flavor and simplicity with these Easy Berry Muffins! Packed with sweet, juicy mixed berries, this classic muffin recipe is a one-bowl wonder that's perfect for busy mornings, brunch gatherings, or a delightful snack. Made with pantry staples like all-purpose flour, milk, and a touch of vanilla, these muffins come together in just 15 minutes of prep time. The secret to their bakery-style perfection? Tossing the berries in a little flour to keep them evenly distributed for a picture-perfect bite every time. These light and fluffy muffins bake to golden perfection in under 22 minutes, filling your kitchen with an irresistible aroma. Enjoy them warm out of the oven, or make a batch ahead for breakfast on the go. Whether you use fresh or frozen berries, these tender, homemade muffins are the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups milk
- 0.33 cups vegetable oil
- 1 whole large egg
- 1 teaspoons vanilla extract
- 1.25 cups mixed berries (fresh or frozen)
- 1 tablespoons all-purpose flour (for tossing berries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, combine the milk, vegetable oil, egg, and vanilla extract. Whisk until smooth and fully blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
In a small bowl, toss the mixed berries with 1 tablespoon of flour. This helps to prevent the berries from sinking to the bottom of the muffins during baking.
Gently fold the floured berries into the batter, being careful not to crush them.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 44.5 g | ||
| Cholesterol | 202 mg | 68% | |
| Sodium | 2227 mg | 97% | |
| Total Carbohydrate | 393.4 g | 143% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 189.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 356 mg | 27% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
