Berry, Berry Good Muffins

Total Time
Prep 10 mins
Cook 22 mins

Fresh berries are prolific in the Pacific Northwest during the summer, but we freeze them to use all year round. These are delectable in them morning or at teatime. The muffin is the perfect support for a mixture of raspberries, blueberries and blackberries, for a change try a single type. Fresh or frozen berries can be used. The topping is an extra delight, but can be ommited.

Ingredients Nutrition


  1. Preheat oven ot 350 degrees.
  2. Topping:.
  3. Mix dry ingredients together.
  4. Stir in nuts and butter, mix until butter mixture is crumbly, set aside.
  5. Muffins:.
  6. Combine dry ingredients in a large bowl.
  7. Make a well in the center, add milk, butter and egg and mix just until smooth.
  8. Gentley fold in berries.
  9. Spoon into paper-lined muffin cups, fill 2/3 full.
  10. Sprinkle with 1 Tbls. of topping.
  11. Bake 20-25 minutes, or until toothpick comes out clean.
  12. Cool 5 minutes, remove from pan, serve warm.
  13. Note: if using frozen berries, defrost first, and toss with 1 Tbls of the flour mixture.


Most Helpful

Absolut lacker! Definitely delicious! I did make only half the topping and reduced the butter to 1/3 cup after looking at other reviews. Served your muffins and sipped recipe#309187 for a special raspberry afternoon with friends. Thank you momaphet for sharing. Made for an Unruly by an Unruly during ZWT6.

WiGal June 24, 2010

These were Berry, Berry Good Muffins indeed! I used a combo of frozen raspberries, blackberries and blueberries. After defrosting the berries, they turned into more of a puree than solid berries and then turned the muffin mix purple. I was afraid that might ruin the taste but they were very moist and delicious. I am anxious to try them with fresh berries and see what the difference in taste is. Update: I made again with fresh berries (blueberries and raspberries) and they were wonderful! I would give them 5 stars all over again! My hubby even loves them and he is not a muffin person.

saxonct June 03, 2009

Have not made this recipe, but wanted to comment on the muffins falling or not rising as much as usual. I think if you reduce the butter to 1/3 cup or less, the muffins will rise better. I would also use half the topping for the full recipe.

najwa November 26, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a