These Mixed-Berry Almond Muffins are filled with blueberries, blackberries, and raspberries, topped with sliced almonds and sugar for a nice crunch.
Muffins will always have a special place in my heart. I’ve talked about the delicious Cinnamon Crunch Muffins I used to make with my little sisters. And the god awful Blueberry Corn Muffins we used to have for Sunday dinner. The Banana Nut Muffins from work that even a banana hater like me sang high praises about.
There’s a type of muffin for every occasion. And these Mixed Berry Almond Muffins are perfect for a lazy Saturday morning treat. Golden, caramelized bottoms, soft and fluffy centers filled with blueberries, raspberries, and blackberries, topped with sliced almonds and a bit of sugar for some added crunch.
The best thing about these Mixed-Berry Almond Muffins is that they’re ready in just 45 minutes! Perfect for those mornings where you decide to sleep in and want a treat that’s full of flavor without all of the extra work.
Fresh berries are ideal but these also taste great with whatever frozen berries you have on hand. The base is great for any kind of add-ins you desire. From fresh and dried fruit to nuts and grains and of course chocolate, you can fill these bad boys up with almost anything you’d like.
If you want to know more about how these Mixed-Berry Almond Muffins, keep reading!
Looking for more delicious muffin recipes? Check out my other Quickbread recipes!
Making The Muffins
To start, preheat your oven to 375 degrees Fahrenheit. Lightly spray your muffin tins with baking spray or line the tin with your choice of baking cups. These Tulip baking cups are super cute and on my list of things to purchase.
In a medium-sized bowl, beat together the butter and sugar until they are well combined. Add in the eggs one at a time. Make sure to scrape down the sides and bottom of the bowl and mix well after each addition.
Add the salt, baking powder and vanilla and mix well.
Alternate between adding the flour and milk, mixing just until combined. Scrape down the bowl to ensure even mixing.
Toss your fresh or frozen berries together in a small bowl, breaking the skin of a few berries and leaving the rest intact. Add the berries to the batter and stir just to combine.
Scoop a heaping ¼ cup of batter into the prepared muffin tin. This batter is enough to make a dozen muffins. If you have any batter left after filling each cup, split the remaining batter evenly amongst them.
Top each muffin with sliced almonds and a teaspoon of granulated sugar.
Bake the muffins for 30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Remove the muffins from the oven and gently separate each edge from the side of the pan. Allow muffins to cool for 5 minutes before transferring them to a cooling rack.
That’s it! Warm, delicious Mixed-Berry Almond Muffins. I bet you can’t eat just one.
If you make these Mixed-Berry Almond Muffins, let me know in the comments below! Be sure to take a picture and tag it #bakeandfrost on Instagram. I love seeing your amazing photos!
Mixed-Berry Almond Muffins
- 113 g butter ~1/2 cup at room temperature
- 198 g sugar ~1 cup
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 241 g Unbleached All-Purpose Flour ~2 cups
- 113 g milk 1/2 cup
- 354 g mixed berries ~2 1/2 cups
- 50 g sugar ~1/4 cup for topping
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers.
In a medium-sized bowl, beat together the butter and sugar until well combined.
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
Beat in the baking powder, salt, and vanilla.
Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
Scoop the batter by a heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional — go for it!
Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.