Jumbo Mixed Berry Muffins


I really love all things breakfast and pastry, specifically, but I never really have both the inspiration to bake something for breakfast and the ingredients on hand when I want to use them. However, this particular day, I had some leftover blueberries and raspberries, some time on my hands, and an appetite. So, I decided to make these muffins in my jumbo muffin pan.


These muffins are awesome. I ate two of them right out of the oven so that I could get the butter to melt into them. Then I might have eaten more for lunch and more for dessert. I’m not even sure the six muffins lasted 24 hours…

Based on recipe found here.


3 cups (375 g) all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
2 large eggs, room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) brown sugar
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tsp. vanilla extract
2 cups (340 g) mixed berries, fresh or frozen (not thawed)
course sugar


  1. Preheat oven to 425 degrees. Butter muffin pan.
  2. In a large bowl, toss together flour, baking powder, salt, and cinnamon. Mix until combined, then set aside.
  3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined.
  4. Whisk in buttermilk, oil, and vanilla extract.
  5. Fold wet ingredients into dry ingredients, and mix everything together by hand until no flour remains. Avoid over-mixing.
  6. Gently fold in mixed berries, reserving some (about 1/4 cup).
  7. Spoon batter into muffin pan, filling all the way to the top. Press remaining berries onto the top of each muffin. Sprinkle with course sugar if desired.
  8. Bake at 425 degrees for 5 minutes, then reduce temperature to 375 degrees and continue to bake for 25-26 minutes until tops are golden brown and toothpick inserted into the center comes out clean.