Mixed Berry Muffins

The best mixed berry muffins you'll ever make! These incredible berry muffins with streusel topping are moist, perfectly sweet and bursting with a variety of juicy berries. A delicious treat that’s perfect for breakfast or after school snacks, and also makes a great addition to Mother's Day or Easter brunch.

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 306

Author Kim

Ingredients

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

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 oven to 375ºF. Line a dozen muffin tins with liners or spray nonstick cooking spray over the tins.
In a large bowl, whisk together the flour, oats, baking powder and salt. Add the mixed berries and toss to coat well. Set aside.
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Then, slowly stream in the milk. Mix until blended.
Mix the wet ingredients with the dry ingredients, being careful not to smoosh the berries. Mix until just combined then fill prepared muffin tins with batter.
To make the streusel, combine the brown sugar, flour, oats and cinnamon in a small bowl. Cut in the butter with your fingers until only small pea-sized clumps remain. Sprinkle streusel over each muffin.
Bake muffins for 25-30 minutes, until golden brown and an inserted toothpick comes out clean or with a few moist crumbs.
Allow muffins to cool completely on a wire rack. Enjoy with a smear of butter or a drizzle of honey!

Video

Notes

*Feel free to use any combination of berries, as long as it measures 2 cups. You could even use all of one type of berry. If using frozen berries, there's no need to worry about thawing first.

Storing leftovers: Berry muffins stay fresh at room temperature for up to about 2 to 3 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
Freezing: These muffins, like most, freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat.

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