Bursting with Flavor: Ultimate Berry Muffins Recipe

As a chef at Food and Meal, few things make me happier than whipping up a fresh batch of berry muffins on a sunny weekend morning. The sweet aroma of plump, juicy berries and warm vanilla instantly transports me back to carefree summer days spent picking fruit at local farms with my family.

Baking with seasonal berries captures the essence of spring and summer perfectly. I adore seeing those pretty pops of color peeking through the golden muffin tops, promising sweet-tart flavor in every bite. And the satisfaction of stirring in fresh raspberries, blueberries or strawberries with my own two hands beats a store-bought treat any day.

When I share these wholesome, homemade muffins with friends and neighbors, it feels like sharing a piece of summer’s bounty and simple joy. The delighted smiles when they taste the tender crumb and sweet bursts of fruit make all the mixing and cleanup worthwhile. Even the happy mess of purple lips and fingers from the natural berry juices makes me grin.

Berry Muffins
Freshly baked berry muffins – a warm embrace for your taste buds.

Berry Muffins Recipes

Bursting With Flavor: Ultimate Berry Muffins Recipe 1

Strawberry And Blueberry Muffins

You've probably already seen several versions of Berry Muffins recipes, including Blueberry, Jordan Marsh, Ruhbarb, and Apple spice. So how do you create your own recipe? Follow these simple steps to make the perfect muffins. Plus, you'll find a bonus recipe for Apple spice muffins, too! But what kind of muffins are best for breakfast? Which one will your family love the most? What flavor combination would you like to try next?
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Course: Cake, Desserts
Cuisine: French
Diet: Low Calorie
Keyword: blueberry, blueberry muffins, muffins, Strawberry, strawberry mufffins
CookingStyle: Baking
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 544kcal
Author: Gobble The Cook and James Anderson
Cost: 15
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  • Preheat the oven to 375 and line a muffin pan with liners.
  • Mix wet ingredients together. Mix the dry ingredients together in a large bowl, and add to the wet ingredients, about one cup at a time. Use a whisk to incorporate the ingredients. Do not over mix. Fold in the berries.
  • Fill the muffin liners with the batter. I like using an ice cream scooper for this, it makes much less mess. Bake until golden brown, about 25-30 minutes, and toothpick test comes out clean (not counting the berries of course).
  • Cool on a rack.



 If you do not consume them right away, freeze them for up to 3 months and reheat them at a later time. And since blueberries have high sugar content, they need to be refrigerated or frozen after they cool completely.
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Serving: 1serving | Calories: 544kcal | Carbohydrates: 57g | Protein: 10g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 517mg | Potassium: 144mg | Fiber: 10g | Sugar: 9g | Vitamin A: 84IU | Vitamin C: 27mg | Calcium: 164mg | Iron: 3mg

Alternative Method: Making Berry Muffins Using a Blender

Berry Muffins
Berry muffins paired with clotted cream and jam – a taste of pure indulgence.

Begin by preheating your oven to a warm 350°F (175°C) and line a muffin tin with paper liners, setting the stage for baking perfection. In the embrace of a high-speed blender, orchestrate the symphony of wet ingredients — eggs, melted butter, granulated sugar, and vanilla extract — blending them into a harmonious melody.

As the blender whirls, introduce the dry ingredients — flour, baking powder, and a pinch of salt — to the mix, guiding the blender on a medium-speed ballet until a smooth batter emerges. With finesse, fold in the mixed berries using a spatula, ensuring an even distribution without compromising the integrity of the fruit.

The muffin tin becomes your canvas as you pour the luscious batter, filling each cup about two-thirds full. A short sojourn in the preheated oven for 18-20 minutes transforms the batter into golden perfection, with a toothpick emerging clean from the center indicating their readiness.

Allow the muffins a moment to cool in the tin, and then gracefully transfer them to a wire rack to cool completely. Once bestowed with the gift of coolness, these blender-born Berry Muffins are ready to take center stage in your culinary repertoire. Enjoy the simplicity and deliciousness of homemade muffins, crafted effortlessly with the help of your trusty blender.

Tips for making Berry Muffins

Berry Muffin
Lemon-glazed berry muffin – zesty and sweet perfection.

Serving Suggestions

Enhance the joy of indulging in your Blender-made Berry Muffins by exploring delightful serving combinations from Food and Meal’s diverse offerings. Picture enjoying these moist and flavorful muffins with a side of light and refreshing Tofu Hot Pot, creating a harmonious balance between the sweetness of the berries and the subtlety of the tofu. Alternatively, the richness of Pesto Panini introduces a savory note that complements the fruity essence of the muffins, resulting in a perfect blend of flavors.

For those seeking a warm and comforting pairing, consider the aromatic Persian Rice, which adds a fragrant element to your berry-infused treat. The delightful contrast of textures and tastes can be further explored with the addition of Sushi Ginger, bringing a touch of Japanese inspiration to your muffin experience.

Cooking Tips

Berry Muffin
A berry muffin and a cup of coffee – the ultimate morning duo.

I’ve found the key is being gentle with those delicate berries. Gently fold them into the batter rather than overmixing, which could cause them to bleed and make the muffins gummy. And resist the urge to overfill the liners to the brim. Mounding too many berries into each cup prevents the batter from cooking evenly.

My favorite trick is sprinkling a pinch of sugar or cinnamon over the berries before mixing them in. This light dusting helps draw out the natural juices and enhances their fabulous fruity flavor. I also let the baked muffins cool completely before removing them from the pan. This helps lock in moisture so they stay lusciously tender for days.

FAQs of Berry Muffins

Berry Muffins
Berry muffins: the perfect addition to your picnic basket.
  • Can I use frozen berries for these muffins? Yes, you can! You can use frozen mixed berries directly from the freezer. No need to thaw them, but fold them gently into the batter.
  • How do I store leftover Berry Muffins? Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months in a freezer-safe container.
  • Can I substitute whole wheat flour for all-purpose flour? Yes, you can substitute whole wheat flour, but the muffins will have a denser texture. Consider using a blend of both flours for the best results.
  • What if I don’t have a muffin tin? You can use silicone muffin cups or even a regular cupcake pan lined with paper liners as a substitute for a traditional muffin tin.
  • Can I make these muffins without eggs? Yes, you can substitute eggs with alternatives like applesauce, yogurt, or mashed bananas for a vegan or egg-free version of Berry Muffins.
Read  Easy-to-make Japanese Ogura Toast - Healthy breakfast recipes


As I bring this berry muffin post to a close, I hope I’ve inspired you to preheat those ovens and get baking, my friends! These tender, fruit-filled muffins are sure to be your new favorite breakfast treat or snack thanks to those sweet, juicy berries and fluffy texture. And they make such a fun, colorful addition to any morning meal.

Be sure to visit Food and Meal for the full berry muffin recipe details as well as more delicious baking inspiration. We’re always dreaming up new sweet and savory dishes to nourish your body and delight your taste buds here at Food and Meal!

And if these berry-packed muffins have you craving more fruity flavors (I don’t blame you!), then stay tuned for more recipes featuring summer’s finest ripe raspberries, blueberries, strawberries and more coming soon. I can’t wait for you to sink your teeth into more of summer’s sweet bounty!

Media Photography at Food And Meal
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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