Berry Muffins
These bakery-style berry muffins feature golden, domed tops and a tender, moist crumb packed with juicy fruit.
Ingredients
- •2 cups all-purpose flour (250g)
- •2 teaspoons baking powder
- •1/2 teaspoon salt
- •1/2 cup unsalted butter, softened (113g)
- •3/4 cup granulated sugar (150g)
- •2 large eggs, room temperature
- •1 teaspoon pure vanilla extract
- •1/2 cup whole milk (120ml)
- •1 1/2 cups fresh mixed berries, such as blueberries and raspberries
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a standard 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
In a large bowl, use a hand mixer to beat the softened unsalted butter and granulated sugar together until pale and fluffy, about 2 minutes.
- 4
Add the large eggs one at a time, beating well after each addition, then stir in the pure vanilla extract.
- 5
Alternate adding the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined without overmixing.
- 6
Gently fold in the fresh mixed berries using a rubber spatula, reserving a few to press on top of the muffins before baking.
- 7
Divide the thick batter evenly among the prepared muffin cups, filling them almost to the top for nice domed tops.
- 8
Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 5 minutes, then, without opening the oven door, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and bake for another 20 to 25 minutes until a toothpick inserted into the center comes out clean.
- 9
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- Toss the fresh berries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
- Starting the muffins at a higher oven temperature for the first few minutes helps create those tall, bakery-style muffin tops.
- 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 have a golden, lightly crisp crust with a tall domed top, smelling richly of vanilla and butter, and a soft, moist crumb bursting with sweet-tart pockets of juicy berries.