Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup whole milk (or buttermilk)
- 1/4 cup sour cream or plain Greek yogurt
- 2 teaspoons pure vanilla extract
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries, chopped if large
- 1/2 cup fresh strawberries, diced
- For the Glaze: 1 cup powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-count muffin tin with paper liners or grease them thoroughly with non-stick spray. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Taking one tablespoon of this flour mixture, toss it with your fresh berries in a separate small bowl. This prevents the berries from sinking to the bottom of the muffins during baking.
- In a medium bowl, whisk the melted butter and granulated sugar together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the milk, sour cream, and vanilla extract. Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Do not overmix; a few lumps are perfectly fine. Gently fold in the floured berries.
- Divide the batter evenly among the 12 muffin cups, filling them all the way to the top. Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 15 to 18 minutes. The muffins are done when a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
- While the muffins cool, whisk together the powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth. If the glaze is too thick, add a few more drops of cream. Once the muffins are slightly warm but not hot, drizzle the vanilla glaze generously over the tops. Serve immediately or let the glaze set for a crackly finish.
- Cook Time: 40 minutes