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Blueberry Raspberry Muffins

Blueberry Raspberry Muffins Recipe

These blueberry raspberry muffins are soft, fluffy, and bursting with juicy berries in every bite. Perfect for breakfast, snacks, or a sweet treat anytime. Easy to make and beginner-friendly, they deliver bakery-style results right at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 muffins
Course: Breakfast / Snack / Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • ⅓ cup vegetable oil or melted butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 tbsp lemon zest optional
  • 1 tbsp sugar for topping optional

Method
 

  1. Preheat oven to 180°C (350°F) and line a muffin tray with paper liners
  2. In a bowl mix flour, sugar, baking powder, and salt
  3. In another bowl whisk milk, oil, egg, and vanilla extract
  4. Pour wet ingredients into dry ingredients and mix gently until just combined
  5. Fold in blueberries and raspberries carefully
  6. Divide batter evenly into muffin cups filling about ¾ full
  7. Sprinkle sugar on top if desired
  8. Bake for 18–22 minutes until a toothpick inserted comes out clean
  9. Let muffins cool slightly before serving

Notes

Do not overmix the batter to keep muffins soft and fluffy
Use fresh or frozen berries but do not thaw frozen ones before adding
Add lemon zest for extra fresh flavor
Store in an airtight container for up to 3 days
Muffins can be frozen for up to 2 months
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