The best mixed berry muffins
Prep time : 15 minutes | Cook time: 20-25 minutes | Makes 6 large muffins
Mixed berry muffins with a streusel topping? Say no more. Honestly, berries barely last a day in my house—I’m snacking on them nonstop—but whether you’ve got fresh or frozen, these muffins are pure weekend magic. There’s just something about the way the berries burst with that sweet-tart flavor and mix with the buttery crunch of the streusel. Oh, and let’s talk muffin tops for a second—why is the top always the best part? I’m not ashamed to say I’d pick the top off every muffin if I could and leave the bottom for the next person. These are perfect for slow mornings, afternoon pick-me-ups, or honestly, any time you need a cozy little treat. Pro tip: overfill the muffin tins for that big, bakery-style top. You’ll thank me later!
WHAT YOU’LL NEED
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
pinch of salt
⅓ cup melted butter (you can use vegetable oil instead)
1 large egg
1/2 cup milk
1 cup mixed raspberries and blueberries
FOR THE STREUSEL TOPPING
1/3 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 lemon zested
INSTRUCTIONS
Preheat your oven to 400°F (200°C) and line a muffin tin with 6 large muffin liners or grease the tin.
In one bowl, whisk together the wet ingredients until smooth. In another bowl, whisk the dry ingredients until combined.
Gently fold the wet ingredients into the dry ingredients until just combined. Carefully fold in the raspberries and blueberries, being mindful not to break them too much.
For the streusel topping, use your hands to crumble the mixture until it forms loose clumps.
Fill your muffin tins generously, letting the batter overflow slightly for those big muffin tops. Sprinkle the streusel topping evenly over each muffin.
Bake for about 20-25 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean.
Let cool slightly before digging in—if you can wait!
