Mmmmmmmm….muffins. Jumbo Triple Berry Muffins to be precise! I have a deep love for muffins. My favorite being blueberry, for sure, but these came in a close second. They were bursting with berry flavor, and I just LOVE the texture and crumb that this muffin recipe and method produces. It is similar to the one I use in my blueberry muffin recipe featured here on the blog, and it is constantly the one I go back to time and time again when I want a great, consistent, never-fails muffin recipe. It is so versatile. You can put chocolate chips in it. You can swirl a cinnamon sugar mixture into it. You can throw in your favorite fruit, fresh or frozen. These hold up perfectly. The batter is thick and holds the berries in place so you don’t get the “berry bottom” effect that so many thinner batters tend to produce.
First combine all of the dry ingredients and stir them together. Cube the butter into the dry mixture, and get right in their with your hands and squeeze and crumble it together until it is in about pea-sized chunks.
Next mix together the milk, lemon juice, eggs, and vanilla. Set aside.
Measure out your berries. In this mix, the strawberries were a bit big for muffins, so I chopped them up and tossed them back into the mix.
Dust your berries with a light coat of flour. It helps to keep them from sinking in the batter.
Now pour in your liquid and your berries, and gently mix until most of the flour has been moistened. It is okay for there to be small patches of unmoistened flour though. Don’t overmix!
Gently spoon into lined muffin tins. This made 6 jumbo muffins and 6 mini loaves. I would think it would make about 18 regular sized muffins, depending on how high you fill them.
Bake at 425 for 10 minutes, and then reduce heat to 350 for 20-30 minutes, or until the tops are golden and a toothpick comes out with moist crumbs. It took my jumbos about 30 minutes to get there. If you bake in a regular muffin tin, start checking at 20 minutes, and every 4-5 minutes after until they are done. Oven times and temps vary so wildly, it is hard to nail down an exact time.
Mix up the glaze while your muffins are cooling, and dunk them in after they are cool enough to handle.
- Preheat oven to 425 degrees.
- Combine the flour, baking powder, salt, baking soda, and sugar. Mix well, and set aside. Using your hands, crumble in cold cubed butter into the flour until the chunks are the size of small peas.
- In a separate bowl, whisk together eggs, buttermilk, and vanilla well. Toss frozen berries with a small amount of flour to lightly coat them. Slowly pour both into dry mixture, and mix with a wooden spoon just until the flour is moistened. Batter will be VERY thick and lumpy.
- Line a muffin tin with paper liners and spray with non-stick cooking spray. Spoon batter into liners until full, or slightly coming up over the rim.
- Place in oven and bake for 10 minutes at 425, then reduce heat to 350 for 20-30 minutes, or just until the tops are a light golden brown. Remove and let cool for 10 minutes in tins, and then remove to wire racks to finish cooling.
- For Glaze: Place frozen berries in a microwave safe bowl, and heat on high heat for ~1 minute, or until completely thawed and slightly warm. Push berries through a fine mesh strainer to remove all seeds and skin. Reserve juice and pulp that comes through the strainer.
- Whisk in lemon juice to the berry juice, and then slowly start mixing in the sifted powdered sugar until the glaze is thick, but still pourable. Dunk in muffins, or spoon over muffins as desired.
Want more muffins? Check out these awesome options!
Lemon Crumb Muffins from Crazy For Crust
Raspberry Lemon Glazed Muffins from The Food Charlatan
Banana Bread and Chocolate Muffins from Five Heart Home
Easy Banana Bread Muffins
Easy Apple French Toast Muffins