Get ready to transform your kitchen into a gourmet bakery with these irresistible blueberry blackberry muffins that will make your taste buds dance! Imagine biting into a perfectly moist, golden-topped muffin bursting with juicy berries and a delicate, tender crumb that rivals any professional bakery. These aren't just ordinary muffins - they're a breakfast experience that will elevate your morning routine from mundane to magnificent, with a recipe so simple yet so delicious that you'll want to make them again and again.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup milk
- 1 cup blueberries
- 1 cup blackberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, melt the unsalted butter and let it cool slightly. Add the egg and milk to the melted butter, whisking thoroughly to create a smooth wet mixture.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture until just combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the blueberries and blackberries, being gentle to avoid crushing the delicate fruits. The batter will be thick and slightly lumpy.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a little extra granulated sugar on top of each muffin for a bakery-style crisp top.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Tips
- Use room temperature ingredients to ensure even mixing and optimal texture.
- Don't overmix the batter - a few lumps are perfectly fine and will help create a tender muffin.
- Gently fold berries into the batter to prevent them from breaking and bleeding color.
- For extra bakery-style tops, sprinkle a bit of sugar before baking to create a crispy, caramelized surface.
- Check muffins a few minutes early to prevent overcooking - every oven is slightly different.
- Let muffins cool slightly in the pan to help them set, but transfer to a wire rack to prevent soggy bottoms.
- For maximum freshness, store in an airtight container and consume within 2-3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 55mg
