Most muffins use one berry. Using two is better. One cup of blueberries and one cup of raspberries folded into a batter of flour, sugar, baking powder, salt, melted butter, milk, eggs, and vanilla extract. Baked at 375 degrees F (190 degrees C) for 25 to 30 minutes. Drizzled with a glaze of powdered sugar and lemon juice after cooling. Pretty damn satisfying to pull from the oven.
The blueberries hold their shape and burst with juice when you bite into a warm muffin. The raspberries break apart slightly during baking and stain the surrounding crumb pink. Together, they create a muffin that has more going on in every bite than a single-berry version. The lemon glaze on top is sharp enough to cut through the sweetness.
Tips for Making Blueberry Raspberry Muffins
Fold the berries in gently
Add the blueberries and raspberries to the finished batter and fold with a spatula, not a mixer. Over-mixing breaks the raspberries and turns the batter purple. 
Two cups of berries for twelve muffins is generous. Every bite should have fruit in it.
Drizzle the glaze after cooling completely
Mix one cup of powdered sugar with two tablespoons of lemon juice until smooth. Drizzle over the cooled muffins with a spoon or fork.
Glazing warm muffins melts the glaze into the tops and you lose the white drizzle. Let them cool on a wire rack first.
Blueberry Raspberry Muffins
- Total Time: 65 minutes
- Yield: Makes 12 muffins 1x
Description
Delicious muffins packed with blueberries and raspberries, topped with a sweet icing drizzle, perfect for berry lovers.
Ingredients
- 2 1/4 cups all purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 cup raspberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries and raspberries.
- Divide the batter evenly among the muffin cups.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over the cooled muffins.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20
- Sodium: 200
- Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
Frequently Asked Questions
Can I use frozen berries?
Yes. Do not thaw. Toss them in a tablespoon of flour before folding into the batter. The flour prevents them from sinking to the bottom and absorbs extra moisture.
Why lemon in the glaze?
Two tablespoons of lemon juice mixed with powdered sugar creates a tart, bright glaze that balances the sweet batter. Without it, the muffins are one-note sweet.
How do I store these?
In an airtight container at room temperature for up to three days. The glaze softens over time. For longer storage, freeze un-glazed muffins and add the glaze after thawing.
Loved that the lemon glaze isn’t sticky-sweet, perfect amount!
Just made these for breakfast and the raspberries took them to a different level than any single-berry muffin I’ve baked!
I’d been making single-berry muffins for years and a single comment about doubling up to two berries got me to try it. Blueberries kept their shape and raspberries melted into pink streaks through the crumb. Lemon glaze drizzled when the muffins were just warm soaked in slightly. Pretty enough that I almost didn’t want to eat them.
Pink streaks through the crumb!
OMG these are gorgeous and so good, my kids inhaled them after school!