Description
These Mixed Berry Muffins are a delightful bakery-style treat bursting with fresh or frozen blueberries, blackberries, and strawberries. Topped with a cinnamon oat streusel, they provide a perfect balance of sweet and tart flavors with a tender, moist crumb. Perfect for breakfast, brunch, or a satisfying snack, these muffins are easy to make and sure to please berry lovers.
Ingredients
Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups mixed berries (blueberries, blackberries, sliced strawberries) fresh or frozen
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
Streusel Topping
- 1/2 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 1/2 teaspoons cinnamon
- 3 tablespoons unsalted butter
Instructions
- Preheat the Oven: Preheat your oven to 375ºF (190ºC). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray to prevent sticking.
- Prepare Dry Ingredients and Berries: In a large bowl, whisk together the all-purpose flour, rolled oats, baking powder, and salt. Gently fold in the mixed berries, coating them well in the flour mixture to prevent sinking during baking. Set aside.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and sugar together using a mixer or by hand until the mixture is light and fluffy. This aerates the mixture for a tender muffin texture.
- Add Eggs and Milk: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Slowly add the milk in a steady stream, mixing until just blended but do not overmix.
- Combine Wet and Dry Ingredients: Carefully fold the dry berry-flour mixture into the wet ingredients, being gentle to avoid breaking up the berries. Mix until just combined to keep the muffins tender.
- Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Make Streusel Topping: In a small bowl, mix together the brown sugar, flour, oats, and cinnamon. Cut the 3 tablespoons of unsalted butter into the mixture using your fingers or a pastry cutter until small pea-sized clumps form. Sprinkle this streusel evenly over each muffin.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 25-30 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and let them cool completely on a wire rack. Serve warm or at room temperature, delicious with a smear of butter or a drizzle of honey if desired.
Notes
- You can use fresh or frozen berries; if frozen, do not thaw to prevent the batter from becoming soggy.
- Be careful not to overmix the batter to keep the muffins light and fluffy.
- The flour coating on the berries helps prevent them from sinking to the bottom of the muffins.
- The streusel topping adds a lovely crunchy contrast but can be omitted for a simpler muffin.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
