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Seriously Berry Muffins

  • Author: Sara Haas


  • 120 grams all-purpose flour (about 1 cup)
  • 120 grams white whole wheat flour (about 1 cup)
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • 105 grams granulated sugar (about ½ cup)
  • 1 large egg
  • 227 grams milk (about 1 cup)
  • ½ cup fat (I like to use ¼ cup melted, cooled butter and ¼ cup canola oil)
  • ½ teaspoon pure vanilla extract
  • ¾ cup chopped strawberries 
  • ¾ cup whole blueberries
  • turbinado or sanding sugar, for dusting 


  1. Preheat the oven to 400’F and line a 12-cup muffin tin with paper liners. 
  2. Whisk the flours, salt, baking powder and sugar together in a large bowl. In a separate mixing bowl, whisk together the egg, milk, butter/oil and vanilla. Pour the wet mixture into the dry and gently stir, using a wooden spoon or spatula, until just combined. Don’t over-mix! Batter will be lumpy and that’s totally fine! Gently fold in the berries with a spatula. Sprinkle tops with sugar. 
  3. Fill muffin cups ¾ of the way full. Bake for 18-20 minutes, until golden on top and toothpick inserted in the center comes out clean. 
  4. Let muffins cool on a rack, in the pan for 10 minutes. Remove from the pan, place on the rack and either enjoy or allow them to continue to cool.

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