Summer Berry Muffins Recipe

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Summer Berry Muffins

Nikki Olschwanger


This was in the newspaper and I thought it sounded good. Made it, and everyone really liked it. I have been asked to make more for a brunch in a couple of weeks.

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makes 12


2 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup plus 6 teaspoons sugar (divided use)
1 cup whole milk
2 large eggs, lightly beaten
1/2 cup melted butter
2 tsp. vanilla extract
1 cup fresh strawberries
1 cup fresh blueberries, stemmed
1 cup fresh blackberries

Directions Step-By-Step

Preheat oven to 400 degrees, using center oven rack
Combine flour, baking powder, salt and 1/2 cup sugar. In another bowl, combine milk, eggs, butter and vanilla.
Gently stir the wet ingredients into the dry just until mixed. Fold berries into the batter.
Spoon batter into 12 paper-lined muffin cups. Sprinkle 1/2 teaspoon of the remaining sugar over the top of each muffin.
Bake 22 to 25 minutes or until muffins are light golden brown. Muffins will not test done with a toothpick because of fresh berries.
Allow muffins to cool 5 minutes before removing from muffin tin.
Serve as desired or remove to a wire rack to cool completely. Store muffins in a metal or glass-sealed container. ( Plastic will make the muffins sticky)
Store up to 3 days.

About this Recipe

Course/Dish: Muffins