Very Berry Muffin
This Very Berry Muffin is light, airy, and loaded with healthy berries. The topping is the perfect sweet and crunchy addition making this muffin irresistible. Enjoy it for breakfast with a cup of coffee or as an afternoon treat.
I think muffins are great! They are basically the nonfancy version of cupcakes. If I were given a choice between a muffin and a cupcake, I would most certainly always go for the muffin. What about you? Do you also prefer the simple muffins over the pretty cupcakes?
It’s not that I don’t like cupcakes, no!!! I just prefer muffins! I also don’t need to go into this topic any deeper since this post is about a delicious berry muffin and not a cupcake 😬
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What muffin liner works best?
I have started using these Tulip muffin liners whenever I make muffins. I think they look so lovely and professional. And compared to the regular small cupcake liners, you will fit quite a bit more batter into these tulip liners, which means you will get a bigger muffin. Win, win!
Work quickly once the batter is finished.
The acid in the white vinegar and buttermilk reacts with the baking soda and creates a light and airy batter. It’s important not to let the batter sit for a long time before baking. Make sure you fill the muffin liners right away, use up all the batter, and then go straight into the oven with the muffin tin. If you leave the batter out, it will lose its lightness and fluffiness and becomes runny.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Very Berry Muffin. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Very Berry Muffin
Ingredients
Muffin batter
- 60 g Butter softened
- 150 g Granulated sugar
- ½ tsp Salt
- 2 Eggs
- 60 g Vegetable oil
- 1 tsp Vanilla extract
- 1 tsp Distilled white Vinegar
- 150 g Greek Yogurt plain
- 100 g Buttermilk
- 300 g All-purpose flour
- 1½ tsp Baking soda
- 260 g Berries fresh or frozen
Crumble topping
- 60 g Granulated sugar
- 60 g Dark brown sugar
- 80 g All-purpose flour
- 70 g Butter
- ¼ tsp Salt
Instructions
Crumble topping
- Add the sugars, salt, flour, and butter into a small mixing bowl. Mix it all up with a fork or a dough cutter and set aside.
- Preheat the oven to 350°F or 180°C. Line a muffin tin with tulip muffin liners and set it aside.
Make muffin batter
- If you use frozen berries, take them out of the freezer and let them thaw. Drain the excess liquid by putting the berries in a big sifter.
- Place the softened butter in a large mixing bowl, and with a hand mixer mix until smooth. Add the sugar and salt to it and combine.
- Add the eggs – one at a time and mix well in between.
- Add vegetable oil, vanilla extract, and white vinegar and beat until combined.
- Then add plain greek yogurt and buttermilk to the mixture.
- Sift the flour and baking soda and fold it into the wet ingredients. Don't over mix the batter.
- Add the drained frozen berries (or fresh berries) and carefully fold them into the batter. Don't mix for too long, or the berries get crushed, and you will end up with a blue or purple batter.
- Use a cookie scoop and place the batter into the Tulip muffin liners. This batter will make 12 muffins.
- Add the crumble topping over the muffins and bake them for about 20-25 minutes.