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Our Mixed Berry Muffins are a wonderful taste of summer thanks to a generous amount of fresh strawberries, raspberries and blueberries that we loaded into the sweet muffin batter.
Today’s recipe is actually an adaptation of the legendary Jordan Marsh Blueberry Muffins recipe that we shared here – but we swapped in a mix of summer berries, and the results are equally delicious!
We also topped our Mixed Berry Muffins with white sparkling sugar – giving these muffins a perfect sugar-topping-crunch that rivals the best of any muffins you’d buy at a professional bakery. And we used fancier “tulip” muffin papers which you can find online here – for even more of a bakery-style look!
With summer berry season coming to an end, we’re baking up a big batch of these Mixed Berry Muffins while we can! And, if you wrap the muffins up tightly and carefully, they do freeze fairly well – so you can enjoy the sweet summer flavors for a breakfast on-the-go once hectic school mornings start up again.
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Mixed Berry Muffins
Ingredients
- Pan spray and shortening to prepare muffin pan
- 4 tablespoons butter, softened
- 4 tablespoons vegetable shortening
- 1 cup granulated sugar
- 2 whole fortified eggs such as Eggland’s Best
- 1 teaspoon vanilla extract
- 1 cup white pastry flour
- 1 cup bread flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 1 cup fresh strawberries, cut into halves or quarters (depending in the size of the berry)
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 2 tablespoons white sparkling sugar, for tops
Instructions
- Preheat the oven to 400 degrees F with rack in the center of the oven.
- Spray the inside of a 12 cup muffin tin with pan spray (You will only be using 10 of the 12). Then, using vegetable shortening, liberally grease the top of the pan. Place muffin liners into the sprayed holes. (If using the taller tulip muffin liners that we used in our photos, no need to grease the top of the muffin pan since the batter will stay inside the liners.) Set the pan aside.
- In the bowl of a stand mixer, cream butter and shortening for one minute with the paddle attachment.
- Add sugar and beat on medium for about one minute.
- With the machine on medium, add one egg at a time and blend to mix. Scrape sides then beat on medium for two and a half minutes. This is important to whip air into the batter.
- Add vanilla and beat for a few more seconds to combine.
- Mix both flours, salt and baking powder in a small bowl. Just stir a few times to mix.
- Start adding the flour mixture and the milk a little at a time with the mixer running. Once they are both in, do not mix further. You want to just get them incorporated without over mixing. Otherwise the muffins will be tough.
- Remove the mixing bowl to your counter and fold in the mixed berries.
- Using an ice-cream scoop, divide the mixture between ten cups of the prepared 12 cup muffin tin. The batter will be piled high above the rim.
- Sprinkle the white sparkling sugar over the tops of each muffin (total 2 tablespoons) and immediately place in the oven.
- Bake for five minutes then reduce the oven temperature to 375 degrees F and bake for 20 more minutes. (If your oven has a hot spot, rotate pan halfway through. Do not over bake. They will be soft but 25 minutes is plenty of time and they will bake a little further outside of the oven.)
- Remove to a rack to cool.
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The Real Jordan Marsh Blueberry Muffins
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Made these mixed berry muffins today and they were great! I mixed the butter, eggs etc by mixer but then mixed/folded the flour and milk in alternatively by hand to ensure I didn’t overmix. Very happy with results. I did sub in frozen mixed berries for the fresh. Added them frozen after the batter was made. Adding them frozen prevented the batter from discoloring too much from the berry juices. I made my own tulip cups from parchment which was easy enough as I didn’t have muffin papers. Used cassonade sugar for the top as it’s easy to get here in France and come close to white sparkling sugar. Also my flex-mold was for smaller muffins so I was able to get 11 out of the mix. I don’t see where I can post a photo but you can see them on my IG @cannesoleil if interested. Thanks Martha for this yummy recipe. Definitely a keeper.
Great job! Your muffins look delicious!
Can I use frozen mixed berries? Also, would sugar in the raw work for the top of the muffins.
Hi Diane – Yes to both! Add the berries still frozen. The Sugar in the Raw won’t stay as crunchy as the white sparking sugar we used, but you’ll still see a sugar coating after the muffins are baked.
Love the recipe, but I over fruited it.
Thanks Angie!
Is there a reason why you need two different flours? Can you use all AP Flour?
Hi Linda – I’m not sure if you saw in the post, but this recipe is a version of another recipe we shared on our site (the famous Jordan March Blueberry Muffin Recipe) – the long-time baker of the muffins used a mix of these flours and I will say, using those two flours gives a wonderful light texture to the blueberries. You can of course, swap in all-purpose flour – I’m sure they will still be delicious but the texture may not be the same. Hope you enjoy the recipe!