Mixed Berry Muffins

This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.

Mixed berry muffins are the kind of breakfast that can make any morning feel special. Especially when they’re still warm from the oven! If you grew up on mixed berry muffin mix from the store, you’re going to be obsessed with these homemade mixed berry muffins. We are giving them a grown-up makeover and they have a whole lot more homemade goodness baked into them!

These muffins start with a vanilla sour cream batter that makes these muffins tender, moist and a slightly tangy. A homemade mixed berry jam made from fresh raspberries, blueberries and blackberries is layered throughout each muffin to add a delicious berry flavor to each bite. Each muffin tin is filled and topped with a brown sugar streusel before being baked. When they come out of the oven the berries should be bubbling on the top and your kitchen will be smelling delicious.

The combination of fluffy vanilla batter, warm bubbling berries is comforting and exactly the kind of breakfast that will make you want to slow down a bit to enjoy it. They are quite a treat! Perfect for a lazy Saturday breakfast, weekend bake or for brunches with friends. This homemade version of  boxed muffin mix may just become the recipe you will come back to time and time again. 

Why You’ll Love These Mixed Berry Muffins

• They’re tangy and sweet. The sour cream adds a bit of tanginess to the batter and soft crumb and balances perfectly with the tart jam and sweet streusel.
• They have a perfectly tender crumb. Nine out of ten times, we are baking a muffin for breakfast. And over the years, we have perfected the perfect bakery-style muffin that has the softest crumb. The combination of fats and sugar along with the addition of the sour cream are some of the things that make this muffin recipe so irresistible.
• Perfect for sharing! This recipe makes a dozen muffins, which makes them a great breakfast for a brunch or If you’re hosting friends or family.

How to Make Mixed Berry Muffins, Step by Step

Step 1. Preheat the oven and line the muffin tins. 

We recommend preheating the oven and prepping the muffin tins before you start making the muffin batter. That way, you can easily scoop the batter into the tins and bake them without scrambling.

Preheat the oven to 350°F and line the muffin tins with muffin liners. If you don’t have muffin liners, be sure to grease the tins really well so that they don’t stick to the sides when you remove them.

Step 2. Make the mixed berry jam.

This is one of those super intentional touches that makes these muffins so delicious. The fresh berries in the jam really comes through in each bite. 

In a small saucepan over medium heat, add half of the berries and all of the sugar. Stir the mixture and let it cook down. As it cooks down, the berries will get soft and you will be able to mash them into a smoother mixture. 

Once the berries have broken down and the mixture has thickened, stir in lemon juice. The acidity from the juice will being out the flavors of the berries and balance the sweetness. 

Remove the saucepan from the heat and let it set for about 10-15 minutes before stirring in the second half of the berries. This will add some texture to the jam, so that you get bites of larger berries throughout the muffins. Let the jam cool some more as you make the batter.

Tip: If you don’t have the time to make your own jam, you can use store-bought mixed berry jam but we love how you can control the sweetness of the jam.

Step 3. Mix the wet and dry mixtures in separate bowls before mixing them together.

In a large bowl, add flour, baking powder, salt. Whisk the dry mixture until all the ingredients are incorporated. Set the flour mixture aside while mix together the wet ingredients.

In a separate bowl, whisk in eggs, sugar, butter, milk, vanilla, and sour cream until the mixture is smooth.

Mix the wet ingredients into the dry mixture. Gently stir until you have blended the dry ingredients into the wet and there aren’t any clumps of flour. 

Tip: Adding sour cream to the muffins gives the muffins a deliciously soft crumb and a bit denser texture. 

Step 4. Make brown sugar streusel topping.

In a small bowl, combine melted butter, flour, sugar, brown sugar, and salt. Use a wooden spoon or your hands to mix together the mixture until a pebble-like texture forms.

Step 5. Fill muffin tins, top with brown sugar streusel and bake!

Fill each muffin tin half way with the vanilla batter. Add one spoonful of mixed berry jam to each muffin tin before scooping some more batter on the top of the jam.

Top each muffin tin with a small spoonful of jam and a healthy sprinkle of brown sugar crumble. 

You should be able to fill 10-12 muffin tins with the batter. Bake them muffins at 350°F for 18-22 minutes. Remove the muffins from the oven and let them cool completely on a wire rack.

Tips for Making Bakery Style Banana Muffins

• Fill each muffin tin three-fourths of the way full. It may seem like you are filling them too full, but it will give the muffins large muffin tops.
• Do not over mix the batter! Over-mixing the batter will create a tougher, chewier texture. 
• Sour cream never disappoints! Use full-fat sour cream if you can. Sour cream adds some extra fat and moisture to the batter. It’s our secret weapon to getting a deliciously soft crumb every single time!
• Use room temperature eggs. Cold eggs will not blend as smoothly into the batter. Set a couple large eggs out for about 20 minutes before making the muffins to warm to room temperature. If you are running short on time, place eggs in a warm (not hot) water bath.

How do I know when the muffins are done baking?

The tops should look set and slightly golden brown on top. 

The toothpick test is the best way to test the doneness of the muffins. Insert a toothpick into the center of the muffin. If it comes out clean without uncooked batter, they are done.

Storing Mixed Berry Muffins

Store leftovers in an airtight container at room temperature for up to 3 days. 

We do not recommend storing them in the refrigerator because they could dry out. Freezing would be a better option if you do not plan to eat them within 3-4 days. Wrap each one individually in plastic wrap and store in an airtight bag in the freezer for up to 3 months.

More recipes to try for your next baking day:

Print