When you have an abundance of perfectly ripe berries, you need to make these mixed berry muffins! They’re perfectly crisp on top, and super fluffy and moist on the inside, a combo that you just can’t go past.
Muffins are one of those snack foods that will never get old and tired, particularly the a berry muffin. This recipe has been one that I go to time and time again when I want the perfect, indulgent muffin with a gorgeous mixed berry flavour that is just unbeatable.
Whether you’re savouring them fresh from the oven, or saving them for a leisurely morning tea, these strawberry muffins are a great reminder of life’s simple pleasures. Share them with your friends and family (or freeze them for later) and enjoy this sweet nostalgic classic that will become your go-to muffin recipe!
Mixed Berry Muffins
Ingredients
- 2 cups plain flour plus 1 TBS extra to dust berries
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup unsalted butter melted
- 2 TBS of a neutral oil helps keep muffins moist
- 1 cup sugar any will do, I use caster or raw sugar
- 2 large eggs
- 2 tsp vanilla extract or essence
- ½ cup milk
- 2 cups of mixed berries I like to use blueberries, raspberries and sliced strawberries, save a handful to decorate the tops with.
- 2 tsp raw sugar optional – for a crisp muffin top
Instructions
- Preheat oven to 180°C (fan-forced) and line a 12-hole muffin tin.
- In a medium bowl, whisk together 2C flour, baking powder, and salt.
- In a large bowl, whisk melted butter, oil, sugar, and vanilla until well combined.
- Add eggs one at a time, whisking well after each.
- Fold in the dry flour mix and milk into the wet mix 1/3 at a time, until its all combined
- Toss the berries with the reserved 1 TBS flour, then gently fold them through the batter (don’t forget to save some berries for topping)
- Divide batter evenly between muffin cups. Top each with a couple of berries including a strawberry slice, and sprinkle a little raw sugar on top, if using.
- Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack.
