These muffins are a delightful treat, combining the sweetness of mixed berries with a tender and moist texture.
Preheat your oven to 375°F and line a muffin tin with paper liners.
Spraying the liners lightly with non-stick spray helps the muffins release easily.
In a bowl, mix together the flour, baking powder, and salt.
Sifting the dry ingredients ensures a smooth batter.
In another bowl, cream the butter, sugar, and honey until light and fluffy.
Make sure the butter is softened for easier mixing.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
Adding eggs one at a time helps maintain the mixture's emulsion.
Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the fresh and frozen blueberries.
Folding gently prevents the berries from breaking and coloring the batter.
Spoon the batter evenly into the prepared muffin tin.
Filling each cup about 3/4 full ensures even baking.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Remove the muffins from the tin and cool on a wire rack.
Cooling on a wire rack prevents the muffins from becoming soggy.
