Very Berry Muffins: Soft and flavorful buttermilk muffins bursting with blueberries, raspberries, and strawberries.
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Very Berry Muffins

Soft and flavorful buttermilk muffins bursting with blueberries, raspberries, and strawberries.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 18 muffins
Author: freshaprilflours.com

Ingredients

  • 3 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick unsalted butter, melted and allowed to cool
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar firmly packed
  • 2 large eggs room temperature*
  • 1 cup buttermilk room temperature**
  • 1 and 1/2 teaspoons vanilla extract
  • 2 cups mixed fresh berries***

Instructions

  • Preheat oven to 400ºF. Spray 18 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.
  • In a large bowl, toss together the flour, baking powder, and salt. Set aside.
  • In a medium size bowl, whisk together the butter, granulated sugar, and brown sugar until smooth. Add the eggs, buttermilk, and vanilla extract and whisk again until everything is combined.
  • Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Carefully fold the berries (reserving some for tops of the muffins-- about 1/4 cup) into the muffin batter, being aware the color may spread a bit.
  • Spoon batter equally into prepared muffin pans. Place additional berry pieces in the tops of the muffins if desired. Bake muffins for 5 minutes, then reduce heat to 350ºF and bake for an additional 16-18 minutes until tops start to brown and a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.

Notes

*It is always a good rule of thumb to use room temperature eggs when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.
**If you don't have buttermilk, you can easily make your own: add 1 Tablespoon of white vinegar or lemon juice to a measuring cup, then add milk (any kind) to bring the liquid level to 1 cup. Stir it around, allow to sit for 5 minutes, then use in place of buttermilk.
***You may also use fresh blueberries or a combination of fresh and frozen. I used whole blueberries, whole and halved raspberries, and chopped strawberries. Any combination of berries is fine, totaling 2 cups.