Bakery Style Mixed Berry Muffins | with Frozen Berries
There’s something so intrinsically comforting about the warm aroma of fresh muffins wafting through the kitchen. It takes me back to my childhood—weekend mornings spent baking with my grandmother, eagerly waiting for golden muffins to rise in the oven, their sweet scent a cozy promise of the day ahead. These Bakery Style Mixed Berry Muffins are infused with nostalgia and made with frozen berries, helping us enjoy the delightful tartness of berries all year round. Perfect for a sweet breakfast or an afternoon snack, they truly are an easy weeknight treat that you’ll want to have on hand.
So, grab your apron, and let’s bake something special together! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
Simple to Make: This recipe is straightforward and perfect for bakers of all levels—no fancy equipment required!
Freezer Friendly: Bake a batch today and freeze them for up to three months! Ideal for those busy mornings when you need a quick breakfast option.
Bursting with Flavor: The combination of savory muffins and sweet, juicy mixed berries makes each bite a little piece of heaven.
Perfect Any Time of Year: Using frozen berries allows you to make this delicious treat no matter the season!
Family-Friendly: Kids will love these muffins; they are a fun, colorful addition to any breakfast table or lunchbox!
Ingredients You’ll Need for Bakery Style Mixed Berry Muffins | with Frozen Berries
- ½ cup butter (melted & cooled; unsalted or salted can be used—if using salted, you may want to reduce the added salt to ¼ tsp)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup buttermilk or milk
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups frozen mixed berries (store in freezer until ready to add in the batter)
- Sparkling sugar (optional, for that extra sweet touch)
Let’s Make It Together
Preheat your oven to 425°F (220°C) and line a cupcake tin with paper liners for easy cleanup.
In a large bowl, combine the melted butter, granulated sugar, and vanilla extract using a spoon or spatula until well mixed.
Add the eggs to the mixture and stir until fully incorporated, followed by the buttermilk or milk. Don’t worry; it may look quite liquidy at this point.
In a separate smaller bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
Slowly add half the dry mixture into the wet ingredients and gently fold until mostly combined. Then, add in the remaining flour mixture. Be careful not to overmix—your batter should be thick with some lovely lumps.
Now, it’s time for the star of the show! Gently fold in the frozen mixed berries, taking care to keep their shape!
Using a cookie scoop (or regular tablespoon), fill each muffin cup with about 6 tablespoons of batter (I find that a 3 tablespoon cookie scoop works perfectly for two generous scoops).
If you’d like a little sparkle, sprinkle some sparkling sugar on top of each muffin!
Bake in the preheated oven for 5 minutes. Then, reduce the temperature to 375°F (190°C) and bake for another 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once your kitchen is filled with the warm, inviting aroma of freshly baked muffins, remove them from the oven and let them rest in the pan for 10 minutes. Finally, transfer them to a wire rack to cool completely.
These delightful muffins can also be frozen for up to three months—perfect for those moments when you’re craving something sweet!
Fun Ways to Customize It
Different Berries: Try using fresh blueberries, raspberries, or strawberries during their peak seasons for a refreshing twist.
Citrus Zest: Add a teaspoon of lemon or orange zest for a zesty, bright flavor that pairs beautifully with the berries.
Nutty Goodness: Fold in half a cup of chopped nuts, such as almonds or walnuts, for a delicious crunch.
Decadent Drizzle: Drizzle a simple icing made of powdered sugar and milk on top of the muffins after they have cooled for an indulgent treat.
Chef Emma’s Helpful Tips
Make-Ahead Magic: Prepare the batter the night before, and simply refrigerate until you’re ready to bake in the morning—the perfect solution for busy families!
Baking Batch: For a larger family or a gathering, feel free to double this recipe! Just remember to keep an eye on the baking time.
Storing Leftovers: Store any leftovers in an airtight container at room temperature for up to three days or freeze for later.
Ingredient Swaps: If you don’t have buttermilk on hand, regular milk works just as well. You can also substitute Greek yogurt for a rich, creamy texture!
Nutrition Information per Serving
- Serving Size: 1 muffin
- Calories: 250
- Carbs: 36g
- Sugar: 15g
- Fat: 10g
- Protein: 3g
- Sodium: 200mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Just refrigerate the batter and bake fresh muffins in the morning.Can I use different ingredients?
Yes! Feel free to swap fresh berries, yogurt, or even plant-based milk.How do I store leftovers?
Keep them in an airtight container at room temperature for up to three days or freeze for up to three months.How long does it last?
Baked muffins last about 2-3 days at room temperature or 3 months in the freezer.
Final Thoughts
These Bakery Style Mixed Berry Muffins are more than just a treat; they are a slice of comfort wrapped in a warm hug. With the ease of using frozen berries and the delightful flavors in every bite, I just know you’ll love these muffins as much as I do. Save this Bakery Style Mixed Berry Muffins | with Frozen Berries to your "Sweet Treats" board so it’s ready when you need a cozy treat! Happy baking!
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Bakery Style Mixed Berry Muffins | with Frozen Berries
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Deliciously warm and comforting mixed berry muffins made with frozen berries, perfect for breakfast or snacks any time of year.
Ingredients
- ½ cup butter (melted & cooled)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup buttermilk or milk
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups frozen mixed berries
- Sparkling sugar (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a cupcake tin with paper liners.
- Combine melted butter, granulated sugar, and vanilla extract in a large bowl.
- Add the eggs and stir in buttermilk or milk until well mixed.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Slowly add half the dry mixture to the wet ingredients, folding gently.
- Add the remaining flour mixture and fold until mostly combined.
- Gently fold in the frozen mixed berries.
- Fill each muffin cup with about 6 tablespoons of batter.
- Sprinkle with sparkling sugar if desired.
- Bake for 5 minutes. Then, reduce temperature to 375°F (190°C) and bake for another 20-25 minutes.
- Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
These muffins can be frozen for up to three months. Customize with different berries or citrus zest for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
