Very Berry Muffins
Bursting with the vibrant flavors of juicy berries, these Very Berry Muffins are the ultimate treat for breakfast, brunch, or an anytime snack. Made with a medley of fresh or frozen blueberries, raspberries, and blackberries, each bite is a delightful balance of tart and sweet, complemented by a tender, moist crumb thanks to rich buttermilk and melted butter. Easy to prepare in just 15 minutes, these muffins are studded with wholesome ingredients like all-purpose flour and finished with the optional sprinkle of coarse sugar for a golden, textured top. Whether you’re savoring them warm out of the oven or enjoying them the next day, these berry-filled muffins are a family favorite and can be frozen for future cravings. Perfect for showcasing seasonal fruits or making use of frozen berries, this versatile recipe is a crowd-pleaser year-round.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups buttermilk
- 0.5 cups unsalted butter, melted and cooled
- 1 teaspoons vanilla extract
- 2 large eggs
- 1.5 cups mixed fresh or frozen berries (e.g., blueberries, raspberries, blackberries)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin well.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, melted butter, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the mixed berries, ensuring they are evenly distributed without crushing them too much.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If desired, sprinkle the tops of the muffins with coarse sugar for a sweet, crunchy topping.
Bake in the preheated oven for 18-22 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed within 2-3 days or can be frozen for up to 3 months.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 407.2 g | 148% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 210.3 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 444 mg | 34% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1018 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.
