Mixed Berry Muffins

Sharee
Sharee
January 4, 2022
These easy muffins are filled with blueberries, dried cranberries, and raspberries. Between the berries and the use of the Anova Precision Oven’s steam mode, these muffins always come out moist and delicious.
Serves
6
Prep Time
00:20
Cook Time
00:25
Mixed Berry Muffins
5 (4)
1879
Ingredients
1.25 cups (290g)
milk
½ cup (140g)
plain Greek-style yogurt
8 Tbsp (1 stick; 113g)
unsalted butter, melted
2 large
eggs
1 tsp
vanilla extract
2 cups (280g)
all-purpose flour
1 cup (200g)
granulated sugar
2 tsp
baking powder
¼ tsp
baking soda
¼ tsp
salt
1 cup
fresh blueberries
½ cup
fresh raspberries
½ cup
dried cranberries
Steps

1. Preheat the Oven and Prepare Pan

Rack
Line a 12-count muffin pan with paper liners. Spray the liners with nonstick oil spray.
Sous Vide Mode: Off
Steam: 10%
Temp: 375°F
Heat: Rear

2. Combine Wet Ingredients

Whisk together the milk, yogurt, butter, eggs, and vanilla in a large bowl until smooth.
Combine Wet Ingredients

3. Combine Dry Ingredients

Whisk together the flour, sugar, baking powder, baking soda, and salt in a second large bowl.
Combine Dry Ingredients

4. Combine Wet and Dry Mixtures

Add the wet mixture to the dry mixture. Stir just until smooth. The batter will be lumpy, but that is okay. Do not over mix.
Combine Wet and Dry Mixtures

5. Add Berries

Add the blueberries, raspberries, and cranberries. Fold gently to combine.
Add Berries

6. Portion into Muffin Pan

Divide the batter evenly between the liners in the muffin pan.
Portion into Muffin Pan

7. Bake

Rack
Transfer to the oven and bake until a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
Sous Vide Mode: Off
Steam: 10%
Temp: 375°F
Heat: Rear
00:20 Timer

8. Serve

Serve warm or at room temperature for breakfast, dessert, or a snack.
Serve
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