There is something undeniably satisfying about a muffin bursting with fresh, seasonal berries. This mixed berry muffin recipe combines blueberries, raspberries, and diced strawberries in a tender, buttermilk batter that bakes up golden on top and soft in the center. A simple flour-tossing technique keeps the berries suspended throughout each muffin rather than sinking to the bottom, and a generous sprinkle of coarse sugar before baking delivers a crackly, sweet crust that looks and tastes like something straight from a farmers market stand. Whether you bake them in a standard muffin pan (MFN-STD) for everyday enjoyment or use a mini muffin (MFN-MINI) pan for a colorful brunch spread, these muffins are versatile, universally loved, and endlessly rewarding.
Ingredients
– 2 cups (250 g) all-purpose flour, plus 1 tablespoon reserved for tossing with berries
– 3/4 cup (150 g) granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup (240 ml) buttermilk, at room temperature
– 1/3 cup (80 ml) neutral oil, such as vegetable or canola
– 2 large eggs, at room temperature
– 1 1/2 teaspoons pure vanilla extract
– 1/4 teaspoon almond extract
– 1/2 cup (75 g) fresh blueberries
– 1/2 cup (65 g) fresh raspberries
– 1/2 cup (75 g) fresh strawberries, hulled and diced into small pieces
– 2 tablespoons coarse sugar (such as turbinado or sanding sugar) for topping
Instructions
- Preheat your oven to 375° F (191° C). Place your Fat Daddio’s standard muffin pan on the counter and lightly spray each cup with nonstick baking spray, or line with paper muffin liners. If using a Fat Daddio’s mini muffin pan, prepare the same way.
- Prepare the berries. In a small bowl, combine the blueberries, raspberries, and diced strawberries. Sprinkle the reserved 1 tablespoon of flour over the berries and gently toss until each piece is lightly coated. This step is essential because it prevents the berries from sinking to the bottom of the batter during baking and helps absorb excess juice that could create soggy pockets in the finished muffins.
- Whisk the dry ingredients. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine the wet ingredients. In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and almond extract until smooth and fully incorporated.
- Mix wet into dry. Pour the wet ingredient mixture into the bowl of dry ingredients. Stir with a spatula or wooden spoon using gentle, folding motions just until the flour disappears. A few small lumps in the batter are perfectly fine. Overmixing at this stage will develop too much gluten and result in tough, dense muffins rather than the light, tender crumb you want.
- Fold in the berries. Add the flour-tossed berries to the batter. Use a spatula to fold them in with just a few broad strokes, distributing them as evenly as possible without crushing the fruit.
- Fill the muffin pan. Using a large spoon, cookie scoop, or measuring cup, divide the batter evenly among the prepared muffin cups. For standard muffins, fill each cup about two-thirds to three-quarters full. For mini muffins, fill each cup about two-thirds full. The anodized aluminum construction of Fat Daddio’s muffin pans promotes even heat distribution, so you can expect consistent browning from edge to center across every cup in the pan.
- Add the sugar topping. Sprinkle coarse sugar generously over the top of each filled muffin cup. This creates the signature crackly, sweet crust that sets these muffins apart and adds a satisfying textural contrast to the soft interior.
- Bake the muffins. Place the pan in the center of the preheated oven. Bake standard muffins for 22 to 26 minutes, or mini muffins for 14 to 18 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center of a muffin (avoiding a berry pocket) comes out clean or with just a few moist crumbs.
- Cool properly. Remove the pan from the oven and allow the muffins to rest in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool further. This resting period allows the crumb to set so the muffins release cleanly from the pan without sticking or breaking apart.
Tips for the Best Mixed Berry Muffins
Choosing and Handling Your Berries
Fresh, in-season berries will always give you the best flavor and texture in this recipe. Look for berries that are plump, deeply colored, and free of bruises. If fresh berries are not available, you can use frozen berries without thawing them first. Toss them with the tablespoon of flour while still frozen, and fold them into the batter quickly to prevent the cold juice from streaking through the batter and turning it purple.
Why Buttermilk Matters
Buttermilk serves a dual purpose in this recipe. Its acidity reacts with the baking soda to create lift, and it also tenderizes the crumb by breaking down gluten strands. The result is a muffin with a moist, delicate texture that stays soft for days. If you do not have buttermilk on hand, you can make a quick substitute by stirring 1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk and letting it sit for 5 minutes until it thickens slightly.
The Role of Almond Extract
The small amount of almond extract in this recipe does not make the muffins taste like almonds. Instead, it works subtly in the background to enhance the natural sweetness and aroma of the berries. Think of it as a flavor amplifier. If you have a nut allergy, you can simply omit it and the muffins will still be delicious.
Choosing the Right Pan
The bakeware you use has a direct impact on how evenly your muffins bake. Fat Daddio’s anodized aluminum muffin pans are designed to distribute heat uniformly, which means no more burnt edges paired with underdone centers. The smooth, non-reactive surface also makes for easier release and simpler cleanup. For a classic farmers market presentation, use the standard size pan. For brunch gatherings or party platters where you want bite-sized variety and a colorful spread, the mini muffin pan is an excellent choice.
Storage and Make-Ahead Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual muffins tightly in plastic wrap and place them in a freezer-safe bag. They will keep in the freezer for up to 3 months. To reheat, remove the plastic wrap and warm a frozen muffin in the microwave for 30 to 45 seconds or in an oven preheated to 300° F (149° C) for about 10 minutes.
Yield
This recipe makes 12 standard muffins or approximately 36 mini muffins.
Whether you are a beginning baker looking for a reliable go-to recipe or a seasoned professional building out a brunch menu, these mixed berry muffins deliver vibrant color, bright berry flavor, and a bakery-worthy finish every single time.
