Mixed Berry Muffins
The best mixed berry muffins you'll ever make! These incredible berry muffins with streusel topping are moist and bursting with a variety of juicy berries.
Equipment
- muffin tins
- Mixing Bowls
Ingredients
Wet Ingredients
- 1 ½ cups all-purpose flour
- 1 2 cups mixed berries fresh or frozen
- 1 2 large eggs
- 1 2 tablespoons unsalted butter softened
- 1 2 cups sugar
- 1 2 cup milk
Dry Ingredients
- 1 2 cups old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 2 teaspoons salt
- 1 2 cups brown sugar
- 1 2 tablespoons all-purpose flour
- 1 1 teaspoons cinnamon
Instructions
Muffin Preparation
- Preheat oven to 375ºF. Line muffin tins with liners or spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, oats, baking powder and salt. Add mixed berries and toss to coat well. Set aside.
- Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Slowly stream in the milk and mix until blended.
- Mix the wet ingredients with the dry ingredients, being careful not to smoosh the berries. Mix until just combined then fill prepared muffin tins with batter.
Streusel Topping
- Combine the brown sugar, flour, oats and cinnamon in a small bowl. Cut in the butter until only small clumps remain. Sprinkle streusel over each muffin.
Baking
- Bake muffins for 25-30 minutes, until golden brown and an inserted toothpick comes out clean.
- Allow muffins to cool completely on a wire rack.
Notes
Berry muffins stay fresh at room temperature for up to 2 to 3 days in an airtight container. For longer storage, keep in the fridge or freeze for up to 3 months. Microwave refrigerated muffins for about 10-15 seconds to reheat.
Nutrition
Serving: 1muffinCalories: 306kcalCarbohydrates: 47gProtein: 4gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 55mgSodium: 120mgPotassium: 139mgFiber: 2gSugar: 28gVitamin A: 377IUVitamin C: 2mgCalcium: 47mgIron: 1mg
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