Berry Muffins
These tender, golden muffins are packed with juicy berries and make for a perfect, easy-to-grab breakfast or afternoon treat.
Ingredients
- •2 cups all-purpose flour (250g)
- •1/2 cup granulated sugar (100g)
- •2 teaspoons baking powder
- •1/4 teaspoon salt
- •1 large egg
- •1/2 cup whole milk (120ml)
- •1/3 cup vegetable oil (80ml)
- •1 teaspoon vanilla extract
- •1.5 cups fresh or frozen mixed berries (blueberries, raspberries, or blackberries)
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate medium bowl, whisk the egg, milk, oil, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; the batter should be thick and slightly lumpy.
- 5
Gently fold in the berries, being careful not to crush them if using fresh ones.
- 6
Divide the batter evenly among the prepared muffin cups.
- 7
Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 8
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- If using frozen berries, do not thaw them before adding to the batter to prevent them from bleeding color into the muffins.
- Toss the berries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom of the muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.
✅ How it should turn out
The finished muffins should have a domed, golden-brown top with a soft, moist crumb that bursts with sweet, jammy fruit in every bite.