Name: Very Berry Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 muffins
Cuisine: American

From the Cook

1/7

Warning0 allergens identified

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Preheat oven to 375°F.

Place the first 6 ingredients in a bowl and combine.

Combine the egg, vanilla extract, milk and oil in a separate bowl.

Slowly combine the dry ingredients into the wet ingredients.

Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.

Pour batter into greased or muffin lined regular sized tins.

Bake for 20-22 minutes.

Allow muffins to cool for 5 minutes then remove to a cooling rack.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Keep Berries Frozen Until Last 🫐
Don't thaw frozen berries before adding them to the batter—toss them in a bit of flour first to prevent them from sinking to the bottom and bleeding color throughout the muffins.
Don't Overmix the Batter 🥄
Mix your dry and wet ingredients until just combined—overmixing develops gluten and creates dense, tough muffins instead of tender, fluffy ones with a delicate crumb.
Brown Sugar for Extra Moisture 🍯
Brown sugar contains molasses which adds natural moisture and a subtle caramel depth; pack it lightly when measuring to incorporate all of its moisture-retaining properties.
Fill Muffin Cups Strategically 👢
Fill cups only two-thirds full, then drop a few extra berries on top before baking—this creates beautiful berry-studded tops and prevents overflow while ensuring even baking.
Test Doneness with Care ✨
Use a toothpick to check for doneness, but expect a few moist berry crumbs—muffins continue cooking slightly as they cool, so pull them from the oven when just set rather than fully cooked.