Good morning sunshine! These Mixed Berry Muffins remind me of a sunny day. Juicy blueberries and raspberries are combined to make these delicious muffins that sing, good morning. Listen carefully and you will hear them singing…maybe.
Mixed Berry Muffins
Blueberry is a common muffin flavor but I wanted to add a little something extra so I threw in some raspberries as well. After making these a few times I’ve learned that the raspberries add moisture to the muffins. When baking they burst a little and their natural juices help keep the muffins from becoming dry. Delicious and functional. I love when things serve more than one purpose 😃.
Butter & oil
In an effort to make things healthy-ish or healthier but still very tasty and satisfying, I have subbed out some of the regular AP flour for almond flour. This is something that I have come to do quite often in baking. I also substituted some of the butter for coconut oil. I didn’t completely omit butter because I think it adds a great flavor to muffins that I wanted to keep. I find the combination of butter and oil to be good for taste and keeping the muffins moist.
Now that we have gone over the basics, let’s started on our Mixed Berry Muffins…
Mixed Berry Muffins
- Mixing bowls
- 1 1/2 cup All-purpose flour
- 1/2 cup Almond flour
- 2 tbsp Almond flour
- 1/2 cup Granulated sugar
- 2 1/2 tsp Baking soda
- 1/4 tsp Salt
- 4 tbsp Melted butter
- 4 tbsp Melted coconut oil
- 1/2 cup Milk *I used oat milk
- 1 Egg Room temperature
- 1 tsp Vanilla extract
- 2 tbsp Turbinado sugar For the tops of muffins
- 1 cup Blueberries
- 1/2 cup Raspberries
- Preheat oven to 425 degrees F.
- Melt butter and coconut oil (if solid) in the microwave until just melted.
- Allow the butter and coconut oil to cool to room temperature.
- Properly measure both flours by spooning into a measuring cup and not packing it in. In a mixing bowl whisk together AP flour, almond flour, sugar, baking powder, and salt.
- In a separate bowl whisk together the egg, milk, melted butter, coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix with a large spoon until just combined. Do not over mix as it can make the muffins dense and heavy.
- Line a muffin tin that holds 12 muffins with baking cups for easy removal.
- Fill each liner 3/4 full with the batter.
- Sprinkle the top of each muffin with turbinado sugar.
- Bake for 10 minutes at 425 degrees then turn the oven temperature down to 375 degrees for the remaining 10-12 minutes. Check at the 10-minute mark. If the tops of the muffins are browning too quickly at 425, turn the temperature down to 400 degrees.
- Check the center of the muffin with a toothpick for doneness. Allow to cool for 10 minutes in the muffin tin and then remove and move to a wire rack for further cooling.
- Enjoy plain or with butter.
For breakfast, I like to slice the muffins in half, add a smear of softened butter, and toast them in my toaster oven for about 5 mins or so. Mmmm yum yum yum!
-Be sure not to over mix as the gluten will build up and can make the muffins dense.
-The addition of almond flour will make the muffins more crumbly than a typical muffin which is made with only all-purpose flour.
I hope you try these mixed berry muffins. They are easy to put together and very tasty. Check out another of my favorite breakfast recipes Buttermilk Pancakes. I ❤️ pancakes!!
Happy cooking, happy eating 😊!