Real Recipes From Real Home Cooks ®

berry heavenly muffins

★★★★★ 1
a recipe by
Susan Magness
Cleburne, TX

How can anyone pass up a moist, sweet berry muffin? No one in our house. When asked for a discription of these muffins the response was an overwhelming "heavenly".

★★★★★ 1
serves 12
prep time 20 Min
cook time 25 Min

Ingredients For berry heavenly muffins

  • 6 Tbsp
    all purpose flour
  • 2 Tbsp
    brown sugar, firmly packed
  • 1 1/2 tsp
    pure vanilla extract
  • 1/2 tsp
    gr. cinnamon
  • 1/2 tsp
  • pinch
  • 1/2 tsp
    kosher salt
  • 2 Tbsp
    butter, unsalted (chilled)
  • 1 3/4 c
    all purpose flour
  • 3/4 c
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 c
    sour cream, room temp.
  • 1/2 tsp
    whole buttermilk, room temp.
  • 1/2 tsp
    pure vanilla extract
  • 1/4 tsp
  • 1/2 tsp
    kosher salt
  • 1/2 c
    unsalted butter, softened
  • 2 lg
    eggs, room temp.
  • 1 1/4 c
    small blueberries or huckleberries

How To Make berry heavenly muffins

  • 1
    STREUSEL: Put the flour, brown sugar, vanilla extract, spices and salt in food processor bowl. Add the butter cut in several small pieces and scatter in bowl.
  • 2
    Pulse several times and keep pulsing until the mixture looks like a loose crumble and you can press some of the mixture together with your fingers to make clumps. (do not over mix or it becomes clumpy..still tastes good just doesn't look as good)
  • 3
    MUFFIN: Preheat oven to 375 degrees.
  • 4
    In a bowl, sift flour, baking powder, and baking soda (do not skip this step); reserving 1/4 cup of flour mixture for coating the berry's later. Set dry ingredients aside.
  • 5
    In a 2 cup measuring cup or small bowl combine sour cream, buttermilk, vanilla extract, nutmeg, and salt. Set wet ingredients aside.
  • 6
    Using an electric stand mixer equipped with paddle; combine the butter, and sugar and mix on medium speed 2-3 minutes; until mixture is pale and well whipped. Scrape sides about half way through mixing.
  • 7
    Turn mixer to medium speed and add eggs one at a time, mixing well between eggs.
  • 8
    Add the wet and dry mixture you set aside to egg mixture in 3 additions. MIX ONLY UNTIL BLENDED.
  • 9
    Put berries in a small bowl and toss with 1/4 reserved dry ingredients to coat berries.
  • 10
    Gently fold berry's into batter.
  • 11
    Scoop batter into 12 paper lined muffin cups using an ice cream scoop or 1/3 cup measure.
  • 12
    Top with streusel and bake until golden and baked through, about 23-25 minutes. Rotate pan half way through baking. Check with toothpick.
  • 13
    Remove from oven and cool on cooling rack 10 minutes before removing muffins from the pan.

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