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Stunning plated serving of Very Berry Muffins, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Very Berry Muffins

Our Very Berry Muffins offer a profoundly tender interior, generously studded with vibrant blueberries and raspberries, all capped with a glistening, sugar-shattered crown. Each bite promises a harmonious balance of sweet fruit and rich, buttery bliss.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Ingredients Method Notes

Ingredients
  

The Dry Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 cup pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon table salt
The Wet Citrus
  • ½ cup butter, melted, 1 stick
  • 1 cup granulated sugar, plus more for sprinkling
  • 3 large eggs
  • ¾ cup milk
  • Juice of ½ large orange, about 3 tablespoons
  • Zest of ½ large orange, about 2 teaspoons
The Fruit Suspension & Finish
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries

Method
 

The Dry Foundation
  1. Preheat the oven to 375°. Line a 12-cup muffin pan with paper baking cups.
  2. Whisk together all-purpose and pastry flours, baking powder, cinnamon and table salt in a large bowl.
Mix the Wet Ingredients
  1. Whisk together melted butter, sugar, eggs, milk, orange juice and zest in a separate bowl.
Fold in the Berries
  1. Coarsely chop the berries using a knife or by briefly pulsing in a food processor. Stir the berries into the wet mixture. Fold the wet ingredients into the dry ingredients until just combined.
  2. The batter will be thick.
Scoop & Bake
  1. Drop the batter into the lined muffin cups using a 3-inch ice cream scoop.
  2. Sprinkle the tops of the muffins with sugar.
  3. Bake until the muffins are golden and a tester inserted into the center comes out clean, about 25 to 30 minutes.
  4. Cool in the pan for 5 minutes and then remove the muffins to a rack.

Notes

Makes 12 muffins.