Easy Bakery-Style Mixed Berry Muffins Recipe (So Soft!)

Biting into one of these wonderfully soft yet substantial muffins, bursting with juicy mixed berries and topped with a delightful sugary crust, feels like finding a little present on a quiet morning. I love how these muffins bring a touch of simple joy to our busy days. Unlike those giant, cupcake-style muffins you might find at a big box store, these have a more rustic, craggly charm while staying incredibly tender. They truly melt in your mouth, and that happy muffin top sparkle with crunchy sugar reminds me of the ones I used to bake back in high school.

The ingredients for these delicious bites are usually right there in my kitchen, especially with frozen berries always on hand, making them feel wonderfully simple for any day. But dress them up with a smooth smear of honey butter, and they are absolutely ready for a special brunch. Warm, berry-studded, with that signature crunchy sugar top, these muffins are pretty special. I’ve even had a friend tell me they are the best muffins he’s ever tasted.

Simple Ingredients for Happy Muffins

Gathering the right ingredients is the first step to these tender, berry-filled treats. You’ll find that most of these are staples, making it easy to whip up a batch whenever the craving strikes. The mix of brown sugar and maple syrup gives them a lovely depth of flavor.

• Melted coconut oil (see my notes below about choosing your oil)
• Packed brown sugar
• Maple syrup
• Plain Greek yogurt
• Large eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Fine sea salt
• Frozen mixed berries (a triple berry blend works beautifully)
• Turbinado sugar for topping (brown sugar also works)

For Optional Honey Butter

• Softened salted butter
• Honey

Crafting Your Delicious Mixed Berry Muffins

Making these muffins is straightforward and rewarding. Just follow these simple steps to create that perfect texture and berry distribution. Remember, the key is gentle mixing and handling those berries just right.

1. Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare your muffin tin by greasing it well with butter or using a nonstick baking spray. I find baking spray works better here than paper liners.
2. In a large mixing bowl, whisk together the melted coconut oil, brown sugar, maple syrup, Greek yogurt, eggs, and vanilla extract. Mix until everything is smooth and well combined.
3. Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir gently until a soft dough forms. Be careful not to overmix.
4. Now, get your frozen berries ready. Place the 2 cups of frozen berries in a microwave-safe dish. Warm them in the microwave for one minute.
5. Carefully transfer the warmed berries to a fine mesh strainer set over a bowl or sink. Gently rinse the berries under warm running water for about 15 to 30 seconds. This helps wash away any excess colored juices that could turn your batter purple.
6. Tap the side of the strainer lightly to help drain more water from the berries. The volume will reduce slightly, leaving you with roughly 1 cup of softened berries.
7. Carefully fold the softened berries into the muffin batter. Try to avoid getting too much extra juice into the bowl.
8. Stir the batter just a few times to incorporate the berries. It’s okay if some berries break down, but aim to keep approximately half of them whole for lovely bursts of fruit.
9. Divide the batter evenly among the prepared muffin cups. You should get about 9 or 10 muffins.
10. Spoon a generous amount of turbinado sugar over the top of each muffin cup. This creates that wonderful crunchy crust.
11. Bake the muffins in the preheated oven (400 F or 200 C) for 14 to 16 minutes. I usually place the tin in the middle or upper part of the oven.
12. The muffins are ready when they are golden brown and a toothpick inserted into the center comes out clean.
13. Remove the muffins from the oven and let them cool in the pan for a few minutes.
14. Use a knife to gently loosen the edges of each muffin, then carefully lift them out of the muffin tin.
15. Serve the muffins warm for the best experience. If you’re making the optional honey butter, simply stir the softened butter and honey together in a small bowl until well combined. Spread that delicious honey butter on a warm muffin and enjoy every single bite.

A Few Notes for Muffin Success

Getting the best results with your muffins often comes down to a few simple details. Here are some things to keep in mind while you bake.

• Choosing Your Coconut Oil: If you prefer your muffins without a hint of coconut flavor, opt for refined coconut oil. It has a neutral taste. You can also easily substitute another neutral flavored oil like canola or vegetable oil if you prefer.
• Measuring Melted Coconut Oil: Coconut oil is often solid at room temperature. The easiest way to measure the correct 3/4 cup amount is to briefly warm the jar in the microwave until it becomes mostly liquid, then pour it into your measuring cup.
• Measuring Flour Accurately: I typically measure flour by scooping the measuring cup into the flour container and filling it to the top edge. Then, I level off any excess flour piled above the rim with a straight edge. For this recipe, 2 cups measured this way usually weighs about 283 grams. Using a scale is always the most accurate method for flour.
• Handling Frozen Berries: Measure out the two cups of frozen mixed berries directly from the bag. Follow the steps in the recipe to soften and drain them properly before folding them into the batter. This step helps prevent the muffins from turning completely purple and ensures lovely berry pockets.

Frequently Asked Questions

Thinking about making these muffins? Here are answers to some common questions you might have.

Print