Simple Way to Prepare Speedy Mixed Berry Muffins

Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Speedy Mixed Berry Muffins. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mixed Berry Muffins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mixed Berry Muffins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mixed Berry Muffins is 12 muffins. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Mixed Berry Muffins using 16 ingredients and 8 steps. Here is how you cook it.

This is a yummy recipe for when you've got extra berries in your fridge. I used a mix of blueberries, blackberries and strawberries. They are tasty with or without the glaze...I left mine unglazed this time around. Recipe adapted from : Sallysbakingaddiction.com

Ingredients and spices that need to be Make ready to make Mixed Berry Muffins:

1. Muffin Batter :
2. 1 3/4 cup all purpose flour
3. 1 tsp. baking powder
4. 1 tsp. baking soda
5. 1/2 tsp. ground cinnamon
6. 1/2 tsp. salt
7. 1/2 cup (1 stick) unsalted butter, softened to room temperature
8. 3/4 cup granulated sugar
9. 2 large eggs, at room temperature
10. 1/2 cup sour cream (or yogurt), at room temperature
11. 1/4 cup milk, at room temperature
12. 1 1/2 tsp. vanilla extract
13. 1 1/2 cups mixed berries
14. Glaze (optional) :
15. 1 cup confectioners sugar
16. 2-3 tbsp. milk

Steps to make to make Mixed Berry Muffins

1. Preheat the oven to 425°F. Line a 12 count muffin run with liners or spray the tons with non-stick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set it aside.
3. In a separate large bowl, using a hand held mixer beat the butter until it it's smooth and creamy, about a minute. Add the sugar and cream them together. Add the eggs, sour cream (or yogurt) and vanilla extract. Beat them all together.
4. Add the dry ingredients to the wet ingredients and mix until everything is combined. Then mix in the milk. Using a rubber spatula, fold in the berries.
5. Fill the muffin tins to the top with the batter. Bake for 5 minutes at 425°F, then lower the temperature to 350°F (while keeping the muffin tins in the oven) and bake for an additional 12-15 minutes, until a toothpick inserted into the center of them comes out clean. The initial 5 minutes at a high temperature will allow the muffin tops to rise high.
6. Allow them to cool in the pan for 5 minutes, then move the muffins to a wire rack to cool completely.
7. To make the optional glaze, just whisk together the confectioners sugar and milk until it reaches the desired consistency. Drizzle the glaze over the cooled muffins.
8. Store glazed muffins in the fridge for up to 1 week. If you don't glaze them, then they can be stored In an airtight container at room temperature.

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