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Bakery Style Mixed Berry Muffins with Frozen Berries Recipe

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4.4 from 9 reviews

These Bakery Style Mixed Berry Muffins are soft, moist, and bursting with frozen mixed berries in every bite. Perfect for a quick breakfast or afternoon snack, this recipe uses simple ingredients to create bakery-quality muffins at home. The muffins feature a tender crumb, balanced sweetness, and a lightly crisp top optionally sprinkled with sparkling sugar for extra texture.

  • Total Time: 35-40 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • ½ cup butter, melted and cooled (unsalted or salted – if salted, reduce added salt to ¼ tsp)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup buttermilk or milk

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Add-ins

  • 1 ½ cups frozen mixed berries (keep frozen until ready to use)

Optional

  • Sparkling sugar for topping

Instructions

  1. Preheat and prepare pans: Preheat your oven to 425°F (220°C) and place paper liners in a standard 12-cup cupcake tin to ensure easy muffin removal and clean-up.
  2. Mix wet ingredients: In a large bowl, combine the melted and cooled butter, granulated sugar, and vanilla extract. Stir well with a spoon or spatula to combine thoroughly.
  3. Add eggs and milk: Crack in the eggs and mix until fully incorporated. Pour in the buttermilk or milk and stir the mixture until the batter is smooth and liquidy at this stage.
  4. Combine dry ingredients: In a smaller separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  5. Incorporate flour into wet mixture: Gradually add half of the flour mixture to the wet ingredients, folding gently to combine. After it’s mostly mixed, add the remaining flour and fold carefully until just absorbed. Avoid overmixing to keep the batter thick with some lumps intact.
  6. Fold in frozen berries: Take the frozen mixed berries directly from the freezer and fold them gently into the batter to prevent the berries from bleeding and to maintain their shape.
  7. Scoop batter into liners: Using a cookie scoop or large tablespoon, place approximately 6 tablespoons of batter into each muffin cup, ensuring an even distribution of berries.
  8. Add sparkling sugar (optional): Sprinkle sparkling sugar on top of each muffin to add a subtle crunch and decorative finish.
  9. First bake at high heat: Bake muffins at 425°F for 5 minutes to give them a good rise and set the tops.
  10. Reduce heat and finish baking: Lower oven temperature to 375°F and bake for an additional 20-25 minutes until a toothpick inserted into the center comes out clean.
  11. Cool and store: Remove muffins from the oven and allow them to rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely. These muffins freeze well for up to 3 months.

Notes

  • Use frozen berries to prevent the muffins from becoming too wet and to distribute the berries evenly without bleeding.
  • Do not overmix the batter to ensure tender muffins with a moist crumb.
  • You can substitute buttermilk with regular milk, but buttermilk adds a slight tang and helps with leavening.
  • Adding sparkling sugar on top is optional but gives a nice crunch and pretty appearance.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/bakery-style-mixed-berry-muffins-with-frozen-berries-recipe/