Sugar-Crusted Raspberry-Blueberry Muffins

I hadn’t planned on posting this weekend, but here’s what happened.

I woke up at 5:00 am Saturday morning and couldn’t get back to sleep

And instead of being productive, and say, starting housework or laundry, I decided to bake these:

Why?  Because I was hungry, I had all the ingredients, and I hadn’t yet had enough caffeine to talk myself into cleaning the bathrooms.  Also, I was irritated I actually had a morning to sleep in and couldn’t do it.

Baked goods make me feel better.


Recipe: Sugar-Crusted Raspberry-Blueberry Muffins


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted 3/4 cup whole milk
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup mini-chocolate chips
  • 3/4 cup raspberries
  • 3/4 cup blueberries


  1. In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and combine.
  2. In a second bowl, whisk together the milk, egg, and vanilla.
  3. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy.
  4. Stir in chocolate chips.
  5. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.
  6. Fill each muffin cup 3/4 full and sprinkle the batter with the remaining sugar.
  7. Bake at 400 for 15 to 17 minutes; makes 12 muffins.

 Recipe adapted from Real Simple


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  1. Yikes these look killer. Wish I had one in my mouth right now.

  2. Love that they’re loaded with berries and chocolate chips. Great breakfast!

  3. I happened to have black raspberries and blueberries on hand, googled a muffin recipe and came up with this one — and they were wonderful!! Didn’t have or use chocolate chips, and substituted demerara sugar for granulated white sugar, and they made a terrific start to this 4th of July! thank you for posting the recipe – simple, quick, and delicious.

  4. i made it , and it was really good
    i love this page

  5. Nur Natassia says:

    Hello I’m just wondering, bake at 400 Celsius or F?


  1. […] want to screw up royally in front of all of you! However, I found a really great looking recipe for Sugar-Crusted Raspberry-Blueberry Muffins on Kitchen Meets Girl and I figured I would give it a whirl. I loved that they had fresh […]

  2. […] i thought it was a great idea to combine 2 kinds of fruits. When i saw this recipe on the site of kitchenmeetsgirl i was immediately sold. If i think of fruit muffins i think of a lovely healthy breakfast or […]

  3. […] Before baking these muffins, make sure you have tin foil and muffin cups on hand. Laying tin foil down allows you to stack your muffins, so you can fit more in your slow cooker. Don’t be alarmed if your finished product has a flatter-than-normal top. Crock-Pot Ladies notes that “the one thing I am discovering about making muffins in the crock is they will not have that ‘crown’ you may be used to.” This recipe was adapted from Kitchen Meets Girl. […]

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