Berry Muffins
These bakery-style berry muffins feature golden, domed tops and a tender, moist crumb bursting with juicy fruit in every bite.
Ingredients
- •1.5 cups all-purpose flour (190g)
- •3/4 cup granulated sugar (150g)
- •2 teaspoons baking powder
- •1/2 teaspoon salt
- •1/3 cup vegetable oil (80ml)
- •1 large egg
- •1/3 cup whole milk (80ml)
- •1 teaspoon pure vanilla extract
- •1 cup fresh mixed berries (such as blueberries and raspberries)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a 4-cup muffin tin with paper liners or grease them well with oil.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate medium bowl or measuring cup, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined and no dry flour remains; do not overmix.
- 5
Gently fold in the fresh berries, reserving a few to press on top before baking.
- 6
Divide the batter evenly among the prepared muffin cups, filling them almost to the top for nice high domes.
- 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
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
💡 Chef tips
- Toss the fresh berries with a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
- You can use frozen berries directly from the freezer, but do not thaw them first or the batter will turn purple.
- Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze them for up to one month.
✅ How it should turn out
The finished muffins should have a tall, golden-brown crust with a soft, fluffy interior and pockets of warm, sweet-tart melted berries.