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.
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
Instructions
Preheat Oven and Prep Pan:
Heat oven to 375°F (190°C). Prepare a muffin tin by lining with paper liners or lightly greasing.Whisk Dry Ingredients:
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt, whisking thoroughly.Mix Wet Ingredients:
In a separate bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until homogeneous.Combine Wet and Dry:
Add the wet mixture to the dry ingredients, stirring just until incorporated. Batter may be slightly lumpy; avoid overmixing.Fold in Berries:
Carefully fold in mixed berries (and optional nuts if desired) until they are evenly dispersed.Fill Muffin Cups:
Divide the batter among the muffin cups, filling each about three-quarters full.Bake Until Golden:
Bake for 20–25 minutes, until a toothpick inserted in the center emerges clean.Cool Muffins:
Let muffins cool in the pan for 10 minutes, then move them to a wire rack to cool fully.