“Berry Nice” Muffins – A tri-delight of blueberries, cranberries and strawberries
I call these “berry nice muffins” because they are made up of 3 type of berries – namely blueberries, cranberries and strawberries. That, and also because I find them “berry” delicious hehe 
I usually use raspberries instead of cranberries, but this time round, I decided to try cranberries because I still have a lot of frozen ones which I bought for making cranberry sauce over Christmas. I like it! The sweetness of the muffins contrasted nicely with the tangy taste of the berries, especially the sour cranberries. So if cranberries are too sour for your palate, you can substitute with fresh raspberries (chopped). These muffins are great for clearing the fridge of any leftover berries. And I find them really pretty too, I love using white muffin paper cases so that I can see the beautiful streaks of burst fruity flavour along the side.
I used back the same base recipe for my strawberry muffins. If you notice that these muffins looked much better, that’s because I was previously using a “wrong” set of measurements for the muffins; I didn’t know that the term “cup” was not universal and I used a Japanese cup (1 cup = 200ml) instead of a US cup (1 cup = 240ml). I’m really a noob! 
Hence from now, I’ll be more careful when it comes to baking and use/list down the weighted measurements (grams, ml) for more clarity. Thanks to zy for pointing it out 
Ingredients
(Makes about 16 small muffins)- 1 1/2 cups* (190g) plain flour
- 1 1/2 eggs, beaten
- 1/2 tbsp baking powder
- 1 cup (225g) caster sugar
- assorted berries (I use 80g chopped strawberries, 50g frozen cranberries, 50g blueberries)
- 1/2 cup (125 ml) milk
- 1 tsp vanilla essence/extract
- 65 gms butter, cut to small pieces and melted/softened at room temperature* Cup refers to US cup measurement
You also need:
- sieve
- large bowl & wooden spoon
- disposable baking cases
- muffin baking trayDirections
1. Sift flour, baking powder and sugar together, and mix well.
2. Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in the berries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases (each about 2/3 filled).
4. Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container. Freeze extras in ziplock bags and toast them for a few minutes in the oven till they are warm.
Afternoon Tea Time
Muffin Batter
Muffin Batter in Muffin Cases
Variations
- Strawberry Muffins
- Cranberries, Pecans & Orange Muffins
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{ 44 comments… read them below or add one }
It looks super good, and I like the first photo very much!
wow….so many tyes of berries in these lovely cupcakes. Must be very delicious. I wish I can have one to go with tea now.
They look also VERY NICE! :-))
heehee.. yes they do look Berry Berry good! I love the idea of cranberries! So good for you and yet very underrated!
That is why I do not like baking..need to be so accurate with measurements :O
Oh yes, one has to be almost “OCD” when it comes to measurements in baking.
BERRY NIIIIICE!!! Wonderful use of whatever’s leftover from X’mas. Wiffy, I am curious about the Japanese cup / American cup mix-up though. Is there such a thing as a “Japanese cup”? I too, prefer using weightage for measurement. I find it more accurate.
Hey Ju, if you look at this wiki link, you will see that 1 “US Cup” is approximately 240ml, whereas 1 “Japanese cup” is around 200ml. The cups that are sold in Daiso, as well as the one that comes by default with the rice bin, is usually the Japanese measurement. This is such a confusion for me because I thought the term cup should be quite universal. Yes from now I will only use weighted measurements because cannot assume!
Wow, I didn’t know either! Thanks for that. It just struck me that anyone could be religiously following a recipe and not understand why it doesn’t quite work out each time.
All because of a different sized cup.
My kind of muffins- the more berries the better! full of antioxidents!
Looks very berrylicious! Love the pink theme …
I would call this “very nice muffins” and I wish you could throw a couple to me for a taste. Yum! Love the clicks.
my favorite yogurt has these wonderful berries too! stunning photos!
Those are lovely, I bet they’re perfect for breakfast.
Love your berry nice muffins. They look berry pretty! Good way to use up the berries, esp when they are too sour to eat on its own.
Hmm…I think the more appropriate title would be berries with muffin in it. haha! So many berries…….so berry nice…..
At first I thought I read wrongly … “berries with muffins”! haha that’s a good one, and so true
I never really thought about the white muffin paper cases until now. You’re right…they do show off the beautiful fruity streaks – makes them more appetising.
makes me hungry.. wish i can have them for breakfast haha.
your mixing bowl looks really familiar. I suppose you are using a handheld mixer? I’m using cornell handheld mixer.
I wasn’t using a handheld mixer because I didn’t want to overmix the batter. But I’m using the mixing bowl from my mixer coz that’s the only bowl which I don’t mind if there are scratches at the bottom, not sure the brand but should be cornell. nothing escapes your eyes when it comes to baking hehe
these would go perfect with good cup of tea… yum!
Your tri-berries muffins make me drooling !!! love the addition of cranberries!
I have mixed, frozen berries which I would love to use for this recipe. Should I defrost them first?
Hi Marissa, I think you can use them straight from the freezer. I didn’t defrost my cranberries before I put them in the batter and the muffins turned out fine
one more question…1 1/2 TABLESPOONS of baking powder sounds like a lot! Should it be teaspoons?
sorry, re-read…you can ignore the last question!
No problem, feel free to give me your feedback when you try them out!
I shouldn’t have looked at these before breakfast. Wish I could grab one right now!
very beautiful
as usual your food shots are always luscious!
Those muffins look really, really, really good. Tommorow I am going to go buy some berries maybe, and then try to make some of these yummy looking muffins.
Hey DD, hope you like them, I hope they turn out better than the pumpkin muffins hehehe. I fed some of the muffin to Mario and he loves it. Do give me your feedback
The muffins came out awesome!
Well mostly. Though I did make a few small mistakes on my part. I used two eggs instead of 1 and a half. I also had to translate the butter into teaspoons. Then I couldnt soften the butter at all, because our microwave is broken. So because of that the butter didnt get evenly distributed through the muffin batter and so some muffins ended up with more butter than others. Also for my berries, I used blueberries, raspberries, and blackberries. But they were really yummy. 
Oh and I thought I would mention that in the recipe, you forgot to mention to add the vanilla in the directions.
Thanks for the awesome recipe though! Would it be ok if I post this recipe on my blog? I will be sure to give you credit for the recipe on there.
yay I’m glad and relieved to hear they were yummy!
Blackberries & raspberries are really expensive here, you’re so lucky to be able to add them to your muffins! Hope you manage to soften the butter next time, I personally find that nicely softened butter makes a lot of difference to muffins. Opps, I totally forgot to mention the vanilla, thanks for letting me know! Sure, go ahead to post the recipe on your blog, a link back to this recipe will be appreciated 
Hey I didn’t know you had a blog, I want to read!
The berries i got were just mixed frozen berries that I bought at the store, they were about $3.50 i think. In the summer time blackberries grow wild around here, which is good since I love eating them so much. Some years though, the blackberries arent very good because the weather might be too wet or too dry. And next time I will try to find a better way to soften the butter. Maybe the microwave will be fixed by then
And thanks for letting me post this recipe on my blog, I will be sure to link it back to here, i would definatly want to link it back to here since you have much better muffin pictures :). And my blog right now is set as private, so only certain people that I allow can read it, so that means those people have to have a Blogger blog. I had to set it that way since I kept having problems with people saying mean stuff on my blog in the comments about a year ago. I am thinking though of making a blog just for “How To Make” kind of stuff like recipes I try, cakes i decorate, and even how to make certain crafts. But that might be a while before I get that blog set up. I will be sure to let you know if I make that blog though. 
Omg!my favourite..yum yum and super easy to make.Can i use one egg instead of 1 1/2 eggs?sweet and sour muffin
Hi sweetiepie, use one LARGE egg then hehe
Oh what little tea time delights they are! So going to make some this weekend!
Hope they turn out well
Berry nice indeed! Love the colors!
They do look berry nice!
First time here and love your blog! I’m glad I found it.
Thanks for visiting me
Berry berry nice indeed!
how cute! i like them berry much! i just blogged about blueberry muffins. how funny!
that’s cool, I’m going to check it out