Bakery Style Mixed Berry Muffins

Why You’ll Love This Recipe

This muffin recipe is a game-changer for anyone who loves bakery-style muffins. It delivers on taste, texture, and convenience. The muffins come out soft and light with big, beautifully browned tops and a subtle sweetness that doesn’t overwhelm. With frozen mixed berries, it’s easy to whip them up without worrying about finding fresh fruit in season. You can use your favorite berry mix, making them customizable for any taste.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup butter (melted & cooled, unsalted or salted can be used)

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 2 eggs

• 1 cup buttermilk or milk

• 2 ½ cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 ½ cups frozen mixed berries

• Sparkling sugar (optional)

Directions

1. Preheat the oven to 425°F and place paper liners in a muffin tin.

2. In a large bowl, combine the melted butter, sugar, and vanilla using a spoon or spatula.

3. Add the eggs and mix until well combined. Pour in the milk and stir until completely incorporated.

4. In a separate bowl, mix the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.

6. Gently fold in the frozen mixed berries.

7. Using a cookie scoop, fill each muffin tin to just below the top.

8. If desired, sprinkle the tops with sparkling sugar for a bakery-style finish.

9. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Servings and Timing

• Yield: 12 muffins

• Total time: 30 minutes

Variations

• Swap the mixed berries for other frozen fruits like strawberries or blueberries.

• Add a teaspoon of lemon zest to the batter for a fresh, citrusy twist.

• Use dairy-free milk to make these muffins vegan-friendly (though you’ll need an egg substitute).

Storage/Reheating

Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply warm them in the microwave for about 20-30 seconds or in an oven at 300°F for 5 minutes.

FAQs

1. Can I use fresh berries instead of frozen?

Yes, fresh berries work well, but you might not get the same burst of color. Be careful not to overmix as fresh berries can break apart more easily.

2. Do I have to use buttermilk?

While buttermilk adds extra fluffiness and a tangy flavor, regular milk can also be used as a substitute.

3. How do I prevent the berries from bleeding into the batter?

Make sure to keep the berries frozen until just before adding them to the batter, and fold them in gently to prevent excess bleeding.

4. Can I use a different type of sugar?

You can use brown sugar for a more caramel-like flavor, though the texture may vary slightly.

5. What happens if I overmix the batter?

Overmixing the batter can result in dense muffins. Mix until just combined for the lightest texture.

6. Can I make these muffins ahead of time?

Yes, you can prepare the batter the night before, store it in the fridge, and bake the next morning.

7. Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s one that includes xanthan gum for the best texture.

8. Why do my muffin tops not rise properly?

Ensure your oven is preheated to the right temperature and that you're filling the muffin tin to the right level (just below the edge).

9. How do I know when my muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready.

10. Can I freeze these muffins?

Yes, these muffins freeze wonderfully. Just let them cool completely before placing them in a freezer-safe container.

Conclusion

Bakery Style Mixed Berry Muffins are a delightful treat for breakfast or a snack, with their light and fluffy texture paired with sweet, tart berries. Whether you're baking for yourself or for a crowd, these muffins are sure to impress with their big, golden tops and irresistible flavor.

Print

Bakery Style Mixed Berry Muffins

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Bakery Style Mixed Berry Muffins are the perfect treat for anyone who loves soft, moist muffins with a delicious burst of berries. Featuring bakery-style muffin tops, these muffins are easy to make with frozen mixed berries and are customizable to your taste. Perfect for breakfast or a snack, they are simple, flavorful, and sure to impress!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

½ cup butter (melted & cooled, unsalted or salted can be used)

1 cup granulated sugar

1 teaspoon vanilla extract

2 eggs

1 cup buttermilk or milk

2 ½ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups frozen mixed berries

Sparkling sugar (optional)

Cook Mode Prevent your screen from going dark

Instructions

• Preheat the oven to 425°F and line a muffin tin with paper liners.

• In a large bowl, combine melted butter, sugar, and vanilla extract.

• Add eggs and mix well. Stir in milk.

• In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

• Gradually add the dry ingredients to the wet mixture, stirring just until combined.

• Gently fold in the frozen mixed berries.

• Use a cookie scoop to fill each muffin tin just below the top.

• If desired, sprinkle the muffin tops with sparkling sugar.

• Bake for 15-20 minutes, or until a toothpick inserted comes out clean.

Notes

• You can substitute fresh berries for frozen ones, but be mindful not to overmix.

• Swap buttermilk for regular milk if needed.

• Add a teaspoon of lemon zest for a citrusy twist.

• For a dairy-free version, use dairy-free milk and an egg substitute.