Mixed Berry Streusel Muffins

These Mixed Berry Streusel Muffins are perfectly sweet, and so easy to make!

As the New Year unfolds, many of us find ourselves setting goals and aspirations. This year, one of my goals includes embracing the world of baking! I pride myself on being a pretty good cook, but when it comes to baking—that’s another story! I’m not the worst baker in the world, but there’s definitely some room for improvement. 

I invite you to join me on this sweet journey as I share not only the steps to create these mouthwatering Mixed Berry Streusel Muffins, but also my personal mission to enhance my baking skills. 

Mixed Berry Streusel Muffins

These streusel muffins are the perfect blend of simplicity and deliciousness! That buttery streusel topping is the perfect complement to these supremely soft, moist, and fluffy muffins.  The result is simply perfection!

How to Make Mixed Berry Streusel Muffins

Preparation: Preheat your oven to 400°F and line a muffin tin with paper liners.

Dry Ingredients: In a large bowl, whisk together the flour, light brown sugar, baking powder, salt, and cinnamon.

Wet Ingredients: In a separate bowl, combine the eggs, milk, vanilla, vegetable oil, and sour cream. Add the wet ingredients to the dry ingredients, stirring until just combined.

Berries: Gently fold in the frozen berries until evenly distributed throughout the batter.

Streusel Topping: In a small bowl, combine the streusel topping ingredients until crumbly.

Baking: Spoon the batter into the muffin cups, filling each about two-thirds full. Sprinkle the streusel topping over each muffin. Bake for 24-28 minutes or until a toothpick inserted into the center comes out clean.

Cooling: Allow the muffins to cool in the tin for 5 about minutes before transferring them to a wire rack to cool completely.

Tips for Big, Beautiful Berry Streusel Muffins

So how do you get one of those big, fluffy, moist, bakery style berry streusel muffins? I’ve got a few tips for you:

Don’t pass on the sour cream: The sour cream is the key to making these muffins super moist and delicious. 

Don’t over mix the batter: Over mixing your batter can produce dense, dry muffins. To preserve that moist, tender crumb you’re looking for in a berry muffins recipe, fold the batter together until just combined.

Don’t be afraid to use frozen berries: In my experience, frozen berries tend to work better because they hold their shape for the majority of the baking process. You end up getting a few juicy and plump whole berries in each bite!

How to Store Mixed Berry Streusel Muffins

Room Temperature: You can store these muffins in an airtight container at room temperature for up to 2 days.

Refrigeration: If you plan to keep them longer, refrigerate the muffins for up to a week. Ensure they are in an airtight container or sealed plastic bag to prevent them from drying out.

Freezing: For longer storage, individually wrap muffins in plastic wrap and place them in a zip-top freezer bag. They can be frozen for up to three months. To thaw, leave them at room temperature or warm them briefly in the microwave.

Happy baking, y’all!

DID YOU MAKE THIS RECIPE?

I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.

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5 from 1 vote

Mixed Berry Streusel Muffins

Servings 10 muffins

Author Beautiful Eats & Things

Ingredients

Streusel Topping:

• ¾ cup all-purpose flour
• 1/3 cup light brown sugar
• ¼ cup granulated sugar
• 4 tablespoons butter melted
• 1/4 teaspoon cinnamon

Muffins:

• 2 cups all-purpose flour
• 1 cup light brown sugar packed
• 3 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 2 large eggs
• 2 tablespoons milk
• 1 teaspoon vanilla
• ½ cup vegetable oil
• 1 cup sour cream
• 1 & ½ cups frozen mixed berries

Instructions

• Preheat oven to 400°F and line a muffin tin with paper liners. In a small bowl, combine the streusel topping ingredients until crumbly. Set aside.
• In a large bowl, whisk together the flour, light brown sugar, baking powder, salt, and cinnamon.
• In a separate bowl, combine the eggs, milk, vanilla, vegetable oil, and sour cream. Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to over stir.
• Gently fold in the frozen berries until evenly distributed throughout the batter.
• Spoon the batter into the muffin cups, filling each about two-thirds full. Sprinkle the streusel topping over each muffin. Bake for 24-28 minutes or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the tin for 5 about minutes before transferring them to a wire rack to cool completely.

Notes

Nutrition Info:1 muffin: Calories: 438| Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Fiber: 1g | Sugar: 33g | Sodium: 181mg