These tall, fluffy muffins are packed with juicy berries and have that classic golden bakery-style top everyone loves.

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)

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Preheat oven to 425°F (220°C). Line a muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, whisk melted butter and sugar until combined. Add eggs, buttermilk, and vanilla; mix well.

Pour the wet ingredients into the dry and stir until just combined—don’t overmix.

Toss berries in 1 tbsp flour to prevent sinking, then gently fold into the batter.

Divide batter evenly between muffin cups, filling them to the top.

Sprinkle coarse sugar on top for a crunchy finish, if desired.

Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 15–18 minutes, or until a toothpick comes out clean.

Cool in the pan for 5 minutes before transferring to a wire rack.

For taller muffins, chill the batter for 30–60 minutes before baking.

Use a mix of fresh berries for the best texture, but frozen berries work too—don’t thaw them.

Avoid overmixing to ensure a tender crumb.

These muffins freeze beautifully for up to 2 months.