Mixed Berry Muffins


Note to self: These muffins are so pretty to look at but they taste even better! Now Moudi isn’t really a dessert kind of person so when he even said they were delicious it really means they came out good! He ended up eating almost half of them lol which is a win in my book. We decided to eat them warm with some whip cream and they were bootiful. I adapted these muffins from a recipe on afamilyfeast.com which adapted the recipe from the Jordan Marsh Blueberry Muffins. Definitely check it out and give these a try!


Dry Ingredients:

  • 1 cup cake flour
  • 1 cup all purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  •  ½ tsp blueberry salt (you can use regular salt)

Wet ingredients:

  • 4 tbsp crisco (vegetable shortening)
  • 4 tbsp room temperature salted butter
  • 1 cup sugar
  • 2 room temperature eggs
  • 1 tsp vanilla extract
  • ½ buttermilk

Berry mixture:

  • 2 cups frozen mixed berries whole
  • 1 cup frozen mixed berried smashed
  • 1/2 of the dry ingredient flour mixture saved and set aside
  • Sugar in the raw
  • Powdered sugar as garnish (optional)


  1. In a medium bowl add all the dry ingredients and mix well. Save 1/2 cup of the dry mixture for later and set aside.
  2. In a large bowl cream butter and shortening for one minute. Add sugar and mix well.
  3. Add eggs one at a time and beat into mixture for 2-3 minutes. This is important so there’s air whipped into the batter.
  4. Add vanilla extract and buttermilk and mix well.
  5. Start adding the flour mixture and the milk a little at a time and hand mix. Do not over mix, incorporate just until everything’s together
  6. Add 1/2 cup of dry ingredients into the 2 cups of mixed berries and tops to coat. This will allow the berries to be suspended all throughout the muffin instead of sinking to the bottom.
  7. Smash the other 1 cup of the berries. Add this to the 2 cups of berries and mix well.
  8. Fold in the mixed berries into the batter until just incorporated.
  9. Preheat the oven to 400 degrees.
  10. Into a 12 cup muffin tin line 10 of the rims with cupcake liners.
  11. Divide the batter into the muffin liners.
  12. Sprinkle the tops with sugar in the raw.
  13. Bake for 5 min and then reduce the heat to 375 degrees. Bake for 20 more min.
  14. Remove to a rack to cool. Enjoy!

Recipe adapted from: https://www.afamilyfeast.com/mixed-berry-muffins/

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