A similar recipe came across my Facebook feed and of course I had to try it and make it my own. Around the same time I also saw a Facebook Reel that gave tips on how to get those beautifully domed muffins. So I decided to test the recipe and the tips simultaneously. The tips were to bake at 425 for the first 7 minutes of the cook time, then reduce to 350 (which seems to be the standard muffin temperature), second was to let the batter rest for 15 minutes before placing it in the oven, third was to only fill every other muffin well, and fourth was to fill the papers ALL THE WAY. I tested them side by side and IT WORKED. No overflow, just beautifully domed muffins, every single one. With this recipe because it makes 18 standard size muffins it will take a while to get everything baked unless you have lots of muffin tins. I used frozen berries because that’s what I had, it was a mix of blueberries, raspberries, and blackberries. I will be employing these tips from here on out with muffins and make this recipe again.
Mixed Berry Olive Oil Muffins
This recipe comes together quickly, and thanks to the olive oil is inherently moist and tender.
- 2 cups Flour sifted
- 1 cup Sugar granulated
- 1 cup Brown Sugar firmly packed
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1 cup olive oil extra virgin
- 3 eggs
- 1 tsp vanilla extract
- 1 1/2 cups mixed berries fresh or frozen
- Confectioners Sugar for dusting
Preheat oven to 425 Prepare muffin tins by putting papers in every other well.
In a medium bowl, whisk together dry ingredients. To the dry ingredients add the milk, olive oil, eggs, and vanilla and whisk until combined and then fold in berries using a rubber spatula.
Using a scoop or pouring carefully fill each paper until just below the top of paper. Let batter then sit for 15 minutes before placing in oven.
Bake at 425 for the first 7 minutes. Reduce temperature to 350 and cook for the remaining 20 minutes. Test with toothpick to ensure it comes out clean. Remove from pans and cool on wire rack.
Dust with powdered sugar after cooling.