Triple Berry Muffins

Ingredients

Dry Ingredients

• 2.5 cups (300 g) All-purpose flour (plus 1 tbsp to toss with berries)
• 2.5 tsp Baking powder
• 1/4 tsp Baking soda
• 1/2 tsp Salt
• 3/4 cup (150 g) Granulated sugar
• 1 tbsp Coarse sparkling sugar or Turbinado sugar (optional, for topping)

Wet Ingredients

• 1/2 cup (1 stick / 115 g) Unsalted butter , melted and cooled slightly
• 1/3 cup (80 ml) Neutral vegetable oil (or avocado oil)
• 2 Large eggs , room temperature
• 3/4 cup (180 ml) Milk (whole milk or buttermilk preferred), room temperature
• 1/2 cup (120 g) Sour cream or plain Greek yogurt , room temperature
• 1.5 tsp Pure vanilla extract
• 1 tsp Fresh lemon zest (optional)

The Berry Blend

• 1.5 cups (approx. 225 g) Fresh or frozen mixed berries (equal parts blueberries, raspberries, and chopped blackberries)

Instructions

Step 1: Prep the Oven & Muffin Tin

1. Preheat your oven to $425^\circ\text{F}$ ( $220^\circ\text{C}$ ) .
2. Line a 12-cup standard muffin tin with paper liners or grease generously with non-stick cooking spray.

Step 2: Toss Berries & Combine Dry Ingredients

1. In a small bowl, toss the mixed berries with 1 tablespoon of all-purpose flour . Tip: Coating the berries in flour prevents them from sinking to the bottom of your muffins while baking.
2. In a large mixing bowl, whisk together the 2.5 cups flour , baking powder , baking soda , salt , and granulated sugar .

Step 3: Whisk Wet Ingredients & Combine Batter

1. In a separate medium bowl, whisk together the melted butter , vegetable oil , eggs , milk , sour cream , vanilla extract , and lemon zest until smooth and emulsified.
2. Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula just until almost combined (a few flour streaks are fine). Do not overmix , as overmixing yields dense, tough muffins.
3. Gently fold in the flour-coated berries, reserving a few to press into the tops of the muffins before baking.

Step 4: Fill and Top

1. Divide the batter evenly among the 12 muffin cups, filling them all the way to the top rim.
2. Press a few reserved berries onto the top of each muffin and generously sprinkle with coarse sparkling sugar .

Step 5: Bake to Perfection

1. Bake at $425^\circ\text{F}$ ( $220^\circ\text{C}$ ) for 5 minutes .
2. Without opening the oven door, lower the oven temperature to $375^\circ\text{F}$ ( $190^\circ\text{C}$ ) and bake for an additional 15 to 18 minutes , or until a wooden toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (avoiding pure berry juice).
3. Allow muffins to cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 295 kcal · Protein: 5 g · Fat: 14 g Saturated Fat: 6 g · Carbohydrates: 38 g Dietary · Saturated Fat: 6 g Trans · Fiber: 2 g · Sugar: 17 g · Sodium: 210 mg