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Mixed Berry Muffins
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Bakery Style Mixed Berry Muffins

This bakery style Mixed Berry muffins is moist, fluffy, delicious and it's dairy free. So easy and simple to make plus it stay fresh longer and won't dry out.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword bakery style, frozen berries, healthy,, mixed berry muffins, muffins,
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 muffins

Ingredients

  • 1 Egg
  • 1/2 cup Brown Sugar
  • 1/4 cup Canola Oil
  • 1 cup Dairy Free Milk (I'm using oat milk)
  • 1 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1/4 cup Walnuts or Almonds
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 cup Dried Cranberries (optional)
  • 1 1/2 cup Frozen Mixed Berries

Instructions

  • Pre-heat your oven to 400 degree and position rack in the middle.
  • DRY MIXTURE: In a large bowl, combine flours, walnut, baking powder, baking soda, salt and dried cranberries.
  • WET MIXTURE: In another bowl, lightly beat up the egg, add in brown sugar, then oil and milk, mix well.
  • Make a well on your dry mixture and gently add in your wet mixture, followed by the frozen berries. You batter will be slightly sticky.
  • Pour your mixture into a greased muffin tin. This makes 12 muffin.
  • Bake in the center of pre-heated oven for 20-25 minutes or until toothpick inserted in the center comes out clean.

Notes

These muffin recipe can be customize. Feel free to substitute any frozen berries you have on your fridge. 
Using fresh blueberries/berries is also great, no adjustments needed.
For a perfectly fluffy muffins, don't over mix the batter. Bake them quickly, get them in the oven fast after mixing.
Let the muffins cool completely until they are almost in room temperature.
If you make this recipe, please take a moment tag @cookwithrachz on INSTAGRAM and hashtag it #cookwithrachz