• Cooking Time: 20
  • Servings: 12
  • Preparation Time: 10


  • 2 1/4 c. all-purpose flour
  • 1/3 c. sugar
  • 1 TBSP baking powder
  • 1/2 tsp. salt
  • 1 c. milk
  • 1 egg, at room temperature
  • 1 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 1/2 c. unsalted butter, melted and cooled slightly
  • 1/2 c. fresh, frozen blueberries
  • 1/2 c. fresh, frozen raspberries


  • 1. Preheat oven to 375 degrees Farenheit. Spray a twelve cup muffin-pan with with baking spray or line with paper liners.
  • 2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well blended. Create a well in the center.
  • 3. In a small bowl, whisk together milk, egg, and two extracts until well blended.
  • 4. Pour the milk mixture and melted butter in to the well in the flour mixtures and stir until mostly combined. Fold in berries.
  • 5. Spoon batter into prepared muffin cups, dividing evenly. They should be no more than 3/4 full.
  • 6. Bake until muffins are golden and a toothpick inserted into the center comes out clean, approx. 18--20 minutes.


Summer berries are just perfect for these slightly sweet muffins.

Categories: Fruity  Muffin  Sweet 

Author Credit: Williams-Sonoma

Website Credit:

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