Name: Bakery Style Mixed Berry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 tbsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, melted and cooled; ¾ cup granulated sugar; 2 large eggs; 1 cup buttermilk (or milk + 1 tbsp lemon juice); 1 tsp vanilla extract; 1 ½ cups mixed berries (fresh or frozen; blueberries, raspberries, blackberries, strawberries); 1 tbsp flour (for tossing berries); Coarse sugar for topping (optional)

Why You’ll Love This Recipe

I love the big, golden muffin tops and how the berries create little pockets of sweet, tart flavor. These muffins are soft on the inside, slightly crisp on the outside, and loaded with a mix of my favorite berries. They’re perfect for breakfast, brunch, or a grab-and-go snack, and they always impress guests with their bakery-style appearance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Whole milk or buttermilk
Sour cream or Greek yogurt
Vanilla extract
Unsalted butter (melted and cooled)
Mixed berries (fresh or frozen; I like using a combo of blueberries, raspberries, and chopped strawberries)
Turbinado sugar (optional, for sprinkling on top)

Directions

I preheat the oven to 425°F (220°C) and line a muffin tin with paper liners.
In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another bowl, I beat the eggs with the sugar until slightly fluffy, then stir in the milk, sour cream, vanilla, and melted butter.
I pour the wet ingredients into the dry and mix just until combined—lumpy batter is perfect.
I gently fold in the berries, making sure not to overmix or crush them.
I fill the muffin cups all the way to the top for that bakery-style rise, and sprinkle a bit of turbinado sugar on each for a crunchy top.
I bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for another 15–18 minutes.
I let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes 12 large bakery-style muffins.
Prep time: 15 minutes
Cook time: 20–23 minutes
Total time: 35–40 minutes

Variations

I switch up the berries based on what I have—blackberries, cranberries, or even chopped cherries work well. For a citrusy twist, I add lemon zest to the batter. When I want something extra sweet, I mix in white chocolate chips or a cinnamon crumble topping.

Storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them for up to 2 months. To reheat, I warm them in the oven at 300°F (150°C) for about 10 minutes or microwave one for 15–20 seconds.

FAQs

Can I use frozen berries?

Yes, I use frozen berries straight from the freezer—no need to thaw. I just toss them in a bit of flour before folding them into the batter to prevent sinking.

Why start at a high temperature?

Starting at 425°F helps the muffins rise quickly, giving them those tall, domed tops I love.

Can I make mini muffins instead?

Definitely. I adjust the bake time to around 10–13 minutes and check for doneness with a toothpick.

What’s the best way to avoid soggy muffins?

I make sure not to overmix the batter and I use paper liners to help absorb moisture. Letting the muffins cool on a rack also helps prevent sogginess.

Do I need to use sour cream?

I like the richness it adds, but plain Greek yogurt works just as well for a lighter option.

Conclusion

Bakery Style Mixed Berry Muffins are my go-to when I want something beautiful, delicious, and easy to make. They rise beautifully, taste incredible, and always satisfy my berry cravings. Whether it’s for weekend brunch or meal prepping for the week, these muffins never let me down.