• Dora Cavallo




Muffins are always a great mood lifter and these Mixed Berry Muffins make me so happy. They are scrumptious and make a delicious snack or breakfast. I usually like a streusel or sprinkling of sugar on top but I kept them sweet and simple this time. They also freeze beautifully for those times you need a little pick me up.

Berry Season is still a few months away, so I grabbed a bag of frozen mixed berries from Trader Joe's. It was a blend of blueberries, raspberries and strawberries. I have been hesitant to bake with strawberries in the past, but having a few in the mix gave it a wonderful jammy flavor and texture. If you are using frozen berries, there is no need to defrost them just give them a gentle rinse in cold water and drain them well. This will prevent the berries from staining the batter.

One other tip I will give is to start the oven at a high temp and you will get a nice domed crown on your muffins. I couldn't resist breaking out the giant muffin tin this time because one muffin is never enough!




(makes about 2 dozen regular sized muffins or 12 large sized muffins)


  • 4 large eggs, room temp

  • 1 cup sugar

  • 3/4 cup brown sugar

  • 1 cup unsalted butter, melted and cooled slightly

  • 1 teaspoon vanilla extract

  • 4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1/2 teaspoon cinnamon

  • zest of 1 lemon

  • 1 1/2 cups milk, room temp

  • 1/2 cup ricotta, room temp

  • 2 1/2-3 cups fresh or frozen mixed berries (blueberries, raspberries, strawberries or blackberries)


  • Preheat oven to 425F. Spray or line the muffin tins.

  • Sift the all purpose flour, baking powder, baking soda, salt and cinnamon together in a large mixing bowl.

  • In another mixing bowl, combine the eggs, sugar, brown sugar, milk, ricotta, butter, zest and vanilla. Whisk until combined.

  • Add the egg mixture to the dry indredients and stir until a smooth batter is formed. Make sure not to overmix the batter. Gently fold in the berries.

  • Fill each muffin cup about 3/4 full and bake at 425F for 5 minutes, then lower the temperature to 350F. Bake for another 18-20 minutes for the standard size and 25-30 minutes for the larger size. Give the muffins a turn halfway between the baking time.

  • The muffins will be golden brown and check for doneness by inserting a toothpick in the center and it should come out clean.


  • If using frozen berries, rinse and drain them before folding them into the batter.

  • A 16 oz bag of frozen berries is about 3 cups, I prefer a muffin full of berries so I used the whole bag.

  • For an added crunch, add a sprinkle of raw or sparkling sugar to the tops before baking.

  • Instead of ricotta cheese, try using sour cream or whole milk plain yogurt.

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it




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