Mixed Berry Muffins

Start off your morning right with these slightly sweet and juicy Mixed Berry Muffins, calling for fresh raspberries and blueberries! A sure winner!

Prep Time 15

Cook Time 28

Total Time 43

Servings (3T) muffins

Calories 149kcal

1 cup blueberries 160g
½ cup fresh raspberries 70g
½ cup fresh blackberries 70g
2 cups all-purpose flour 240g + 1 tablespoon (10g) extra for tossing the berries in
2 teaspoons baking powder 10g
½ teaspoon kosher salt 4g
1 cup granulated sugar 200g
½ cup sour cream 135g
¼ cup vegetable oil (54g) or another neutral oil
2 tablespoons lemon zest from 1 large lemon
½ cup milk 140g
2 large eggs ~100g
1½ teaspoons pure vanilla extract 7g
2 tablespoons raw sugar for sprinkling (32g)

Preheat the oven to 400°F. Line a muffin tin with baking cups. Spritz the cups with nonstick baking spray, if desired, and set aside.
Toss the blueberries, raspberries and blackberries in the extra 1 tablespoon of flour. Set aside.
Measure the rest of the flour (2 cups), baking powder and kosher salt into a medium bowl. Whisk to combine. Set aside.
Combine the sugar, sour cream and vegetable oil in a large bowl. Mix together until combined and smooth with a rubber spatula.
Add the lemon zest, eggs and vanilla extract. Stir to combine.
Pour in the milk, and stir until just combined.
Sprinkle the dry ingredients on top of the wet, and stir until the muffin batter comes together. Do not overmix!
Gently fold in berries to the batter until they are scattered throughout. Be gentle, as the berries can fall apart if you are too rough with them.
Measure 3 tablespoons of the batter into each of the prepared muffin tins.
Sprinkle raw sugar over the tops of the muffins. You may also add additional berries to the tops of the muffins. Transfer to the preheated oven.
Bake for 25-28 minutes, or until golden brown and cooked through to where an inserted toothpick comes out clean.
Let the muffins cool for 15-20 minutes, then enjoy!

This recipe will make 16 regular-sized muffins with 3T of batter in each.

For the mini muffins, bake in greased muffin tins for 15 minutes. Check on them and see. Remove when an inserted toothpick comes out clean.