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Top-down look at a muffin with mixed berries visible on top, golden brown dome.

Mixed Berry Muffins with Frozen Berries

Bakery-style mixed berry muffins with frozen berries, made with buttermilk and vegetable oil. Ready in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 53 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 1 cup granulated sugar 200 g
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil 109 g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups mixed berries fresh or frozen
  • ½ cup chopped nuts 60 g, e.g., walnuts or pecans, Optional

Method
 

  1. Preheat Oven and Prep Pan:

    Heat oven to 375°F (190°C). Prepare a muffin tin by lining with paper liners or lightly greasing.

  2. Whisk Dry Ingredients:

    In a large bowl, combine flour, sugar, baking powder, baking soda, and salt, whisking thoroughly.

  3. Mix Wet Ingredients:

    In a separate bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until homogeneous.

  4. Combine Wet and Dry:

    Add the wet mixture to the dry ingredients, stirring just until incorporated. Batter may be slightly lumpy; avoid overmixing.

  5. Fold in Berries:

    Carefully fold in mixed berries (and optional nuts if desired) until they are evenly dispersed.

  6. Fill Muffin Cups:

    Divide the batter among the muffin cups, filling each about three-quarters full.

  7. Bake Until Golden:

    Bake for 20–25 minutes, until a toothpick inserted in the center emerges clean.

  8. Cool Muffins:

    Let muffins cool in the pan for 10 minutes, then move them to a wire rack to cool fully.