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Very Berry Muffins Recipe

These delightful Very Berry Thanksgiving Muffins are bursting with a mix of raspberries, cherries, blueberries, and blackberries! A Thanksgiving brunch twist on a classic recipe, these muffins are incredibly moist and flavorful, with a delicious buttery crumble topping. Perfect for a festive breakfast or brunch, they're sure to be a crowd-pleaser. Get ready for a burst of berry goodness!

Prep Time 20 mins
Cook Time 45 mins
Calories 229.4 kcal
Protein 7g
Rating 5.0 (6 Reviews)
Very Berry Muffins 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Very Berry Muffins

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How to Make Very Berry Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. **Make the Crumble Topping:** In a small bowl, combine 1/4 cup (30g) all-purpose flour and 1/4 cup (50g) packed light brown sugar. Cut in 2 tablespoons (28g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Set aside 1/4 cup (30g) all-purpose flour for tossing the berries.
  4. **Make the Muffin Batter:** In a large bowl, whisk together 1 3/4 cups (210g) all-purpose flour, 3/4 cup (150g) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon lemon zest.
  5. In a separate bowl, whisk together 1 cup (240ml) milk, 1/4 cup (60ml) melted unsalted butter, and 1 large egg.
  6. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  7. **Prepare the Berries:** In a medium bowl, gently toss 2 cups mixed berries (raspberries, cherries, blueberries, blackberries) with 1/4 cup (30g) flour until evenly coated. This prevents the berries from sinking to the bottom of the muffins.
  8. Gently fold the berries into the muffin batter.
  9. Fill each muffin cup about 3/4 full.
  10. Sprinkle each muffin with the crumble topping.
  11. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the muffins cool in the tin for 2 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

68g

Fat

24g

Carbs

11g

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Breakfast & Brunch Sweets & Sides Desserts American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Breads Breakfast Muffins Quick Breads