Mixed Berry Muffin Recipe (plus Tips for Cooking with Children)
When berries are on sale, I stock up! The daycare kiddos love berries, and so do I! Favorites at our house are strawberries, blueberries and raspberries. Toward the end of the week, if there are berries left, I often make smoothies. This week, I made Mixed Berry Muffins instead. They were a hit, so if you have a few extra berries around, give this recipe a try!
Ingredients:
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 eggs
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 1 teaspoon dried lemon peel
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 4 cups flour
- 1 1/2 cups mixed berries (I used blueberries and raspberries)
Instructions:
- Preheat your oven to 350 degrees. Line a muffin tin with paper liners. This recipe makes 24 regular muffins or 12 jumbo muffins.
- Mix the melted butter, granulated sugar, and brown sugar together. Then stir in the eggs. My favorite baking tool in the whole world is the Danish whisk. I use it at least once a week.
- Add the vanilla, lemon peel and milk.
- In another bowl, stir the flour, baking soda, and salt together. Add the dry ingredients to the wet ingredients, stirring until just combined. Don’t overmix, or you’ll have chewy muffins!
- Then, gently stir in the berries.
- Divide the batter evenly between the muffin cups, filling them about 3/4 full.
- Bake regular-sized muffins for 15-17 minutes, and jumbo muffins for 18-20 minutes. Test for doneness with a toothpick.
- After baking, place the muffins on a cooling rack to cool completely before storing in an airtight container. Store in the refrigerator for up to one week, or in the freezer for up to three months. Reheat in the microwave to bring back that fresh-from-the-oven taste!
Looking for other delicious muffin recipes? Try our Hot Cocoa Muffins, or our Orange-Cranberry Muffins!
Tips for Cooking with Children
Simple recipes like this one for Mixed Berry Muffins provide a wonderful opportunity to teach little ones some valuable lessons. So, let’s dive into some tips that’ll make your muffin-making adventure both educational and enjoyable.
- Be prepared. Before calling in your mini chefs, gather all your ingredients and tools.
- Give your little ones tasks that match their age and skill level, like washing berries, mixing batter, or lining muffin tins. Use this opportunity to teach about safety in the kitchen.
- Ask your kids questions like, “What do you think will happen when we mix these ingredients?” or “Why do you think we need to use baking powder?” It’s a gentle way to sneak in some science and math without them even realizing it.
- Life skills. Talk about patience and teamwork as you wait for the muffins to bake. And when things get messy, as they inevitably will, it’s a great opportunity to discuss responsibility and cleanliness. After all, cleaning up is part of the cooking process, right?
- Don’t sweat the small stuff. Yes, spills will happen, and flour might end up in places you never thought possible. But remember, it’s all part of the process. Focus on the smiles, the laughter, and the joy of creating something delicious together. Trust me, those memories are far more important than perfectly shaped muffins.
Until next time, happy baking!
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Mixed Berry Muffins
A little tart, a little sweet…a lot delicious! Use your favorite combination of berries to make these Mixed Berry Muffins.
Ingredients
- 1/2 cup butter melted
- 1 cup granulated sugar
- 1/3 cup brown sugar packed
- 2 eggs
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 1 teaspoon dried lemon peel
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 4 cups flour
- 1 1/2 cups mixed berries I used blueberries and raspberries
Instructions
- Preheat your oven to 350°. Line a muffin tin with paper liners. This recipe makes 24 regular muffins or 12 jumbo muffins.
- Mix the melted butter, granulated sugar, and brown sugar together. Then stir in the eggs.
- Add the vanilla, lemon peel and milk.
- In another bowl, stir the dry ingredients together. Add the dry ingredients to the wet ingredients, stirring until just combined. Don’t overmix, or you’ll have chewy muffins!
- Then, gently stir in the berries.
- Divide the batter evenly between the muffin cups, filling them about 3/4 full.
- Bake regular-sized muffins for 15-17 minutes, and jumbo muffins for 18-20 minutes. Test for doneness with a toothpick.
- After baking, place the muffins on a cooling rack to cool completely before storing in an airtight container. Store in the refrigerator for up to one week, or in the freezer for up to three months. Reheat in the microwave to bring back that fresh-from-the-oven taste!
