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Mixed Berry Muffins

A sliced muffin topped with fruits and sprinkled with icing sugar with other muffins on background.
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5 from 7 reviews

These mixed berry muffins are quick, one-bowl triple berry fruit muffins made with blueberries, raspberries, and blackberries and finished with toasted almonds. Fresh or frozen berries both work, so you can bake them year-round.

Ingredients

Scale

Dry ingredients:

  • 1 1/3 cup + 1 tablespoon (175 g) all-purpose flour, sifted
  • 2 1/2 tablespoons (20 g) hazelnut flour/ meal
  • 1/3 cup (75 g) sugar
  • 1 1/4 teaspoons (6 g) baking powder

Wet ingredients:

  • 1/3 cup + 7 teaspoons (115 g) milk
  • 2 1/4 tablespoons (30 g) grapeseed oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract

For filling:

  • 12 (50 g) fresh raspberries 
  • 12 (60 g) fresh blackberries
  • 24 (50 g) fresh blueberries 
  • 1 teaspoon brown sugar
  • 0.7 oz (20 g) toasted slivered almonds

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. Preheat oven to 355°F (180°C). Line a muffin pan with cupcake liners.
  2. In a bowl, using a hand mixer, whisk together milk, grapeseed oil, egg, and vanilla extract; set aside. In a separate bowl, mix the sifted flour, baking powder, hazelnut flour, and sugar. Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.
  3. Using a medium cookie scoop, place the batter into the prepared muffin cups (one scoop per one cup). Top each muffin with two blueberries, one raspberry, and one blackberry, then press lightly. Sprinkle with brown sugar and chopped toasted slivered almonds, and bake until the muffins are slightly browned, 20 to 25 minutes. Check for doneness: a toothpick inserted into the center of a muffin should come out clean.
  4. Let cool slightly and remove from the muffin pan. Once the muffins are completely cooled down, remove the baking liners. 

Notes

  1. Make sure all the ingredients are at room temperature before you start. 
  2. Replace hazelnut flour with almond flour and almonds with hazelnuts if you prefer.
  3. Use frozen fruits instead of fresh berries: no need to thaw first.
  4. Add the wet ingredients to the dry, but not the other way around: this is the basic muffin method.
  5. Once you combine wet and dry ingredients, blend the two quickly - 30 seconds are enough - to avoid the development of gluten in the batter. Otherwise, you will end up with tough muffins.

Nutrition

Find it online: https://www.bakinglikeachef.com/bite-size-fruit-muffins/