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Bakery Style Mixed Berry Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 10


  • Jumbo Muffin tins, scoop


  • 1 1/2 Cups All Purpose Flour
  • 3/4 Cups Sugar
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1/3 Cup Vegetable Oil
  • 1 Egg
  • 1/3 Cup Milk
  • 1/2 Cup Sour Cream
  • 1 tsp Vanilla
  • 1 Cup Frozen Berries
  • 1/2 Cup Crystal sugar for tops


  • Before beginning, preheat oven to 425 degrees.

Muffin Batter

  • In a large bowl, combine flour, sugar, salt and baking powder. Set aside.
  • In a smaller bowl mix egg, oil, milk, sour cream and vanilla.
  • Make a well in the center of the dry ingredients and pour liquid ingredients into dry ingredients. Mix to incorporate, stopping before fully blended.
  • Gently fold in frozen fruit, mixing only to distribute fruit.

Scooping and Filling

  • Spray or grease muffin pans and rim of pan for overflow.
  • Using a scoop or measuring cup portion batter into muffin well. It should completely fill well.
  • Sprinkle tops of muffin batter with a generous sprinkle of sugar, about 1 tsp. each.


  • Place muffins in the center of preheated oven. Make sure there is room for these to bake tall.
  • Since all ovens bake differently, Set timer for 25 minutes and check for doneness. The best part of these muffins is their crusty tops so give them all the time they need.
Keyword bakery, fruit, jumbo, mixed berries, muffin