Easy Mixed Berry Muffins with Frozen Berries
Servings: 15 muffins
Calories: 219kcal
These mixed berry muffins are a delicious breakfast muffin that are simple and easy to make, with the convenience of frozen berries and no need for an electric mixer.
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Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar (may add up to 1/2 cup more if you prefer muffins to be sweeter)
- 1/4 cup melted butter, cooled down a bit
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cups frozen mixed berries, cut up into smaller pieces, measure after cutting the berries (berries do not need to be thawed.)
Instructions
- Set the eggs out ahead of time to allow them to reach room temperature before mixing the batter. If not, the butter may clump when cold eggs are mixed with it.
- Preheat the oven to 375 degrees F. Add cupcake liners to a 12-count muffin or cupcake pan plus 3-4 more of another cupcake pan. (This recipe makes about 15-16 muffins.) Feel free to spray the cups with baking spray.
- In a large mixing bowl, add the flour, baking powder and salt. Whisk well and set aside.
- In another bowl, add the sugar, butter, oil, lemon juice, milk, extract and eggs. Whisk well then pour into the center of the dry mixture.
- Mix with a spoon or a whisk until there are no large flour lumps. Do not overmix. There may still be some smaller lumps, which is fine. Just make sure all the large lumps are gone.
- Gently mix in the frozen mixed berries. Make sure they've been cut into smaller pieces.
- Add the batter to the muffin cups. Fill them almost to the top.
- Bake on the middle rack at 375 degrees F for 16-20 minutes. Muffins will be golden brown and a toothpick inserted into the center will come out clean or with a few moist crumbs on it.
- Remove the muffin pans from the oven and set on a cooling rack. Let the muffins cool in the pans for about 10 minutes, then remove from the pans and let cool completely on a cooling rack.
- See the notes section for best ways to store these, serve them and for more questions.
Notes
*These muffins are not super sweet muffins. If you prefer your muffins to be on the really sweet side (almost like cake), you can add up to an additional 1/2 cup of sugar.
How to Store: These muffins should be stored in an airtight container and can be stored at room temperature for a couple days, then they should be put into the refrigerator to prolong freshness for a couple more days.
How to serve: These muffins are best served either at room temperature or warm. They're also very good with a bit of butter on them. If the muffins are cold, set one out of the fridge to come closer to room temperature or pop one in the microwave to warm up a bit.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer any questions you may have about ingredients, substitutions, other pan sizes etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
Calories: 219kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 189mg | Potassium: 75mg | Fiber: 1g | Sugar: 16g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg