Moist and fluffy, high altitude mixed berry muffins made with juicy blueberries, blackberries and raspberries, lightly flavored with orange zest and cardamom.
You might also love these sweet potato crumb muffins, red velvet chocolate chip muffins, and cornbread muffins.
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Why You’ll Love This Recipe
Quick and Easy. You won’t need a mixer or any special equipment to make these delicious mixed berry muffins. Just a bowl, spoon and a few minutes, and you’ll have warm muffins to enjoy in no time.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Orange Zest. Use freshly grated orange zest (I used a navel orange) to add a hint of citrus flavor to complement the cardamom and the berries.
- Berries. Use fresh, not frozen. I used a combination of blueberries, blackberries and raspberries.
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. Line a muffin pan with 12 paper liners. Lightly spray the liners and the top of the pan with non-stick baking spray.
- In a large bowl, whisk together the flour, sugar, orange zest, corn starch, baking powder, salt and cardamom.
- In a liquid measuring cup, use a fork to whisk together the milk, sour cream, eggs and vanilla extract. Whisk in the melted butter.
- Add the wet ingredients to the dry, and whisk together with a fork, just until combined, but some floury bits remain.
- Switch to a spatula, and briefly fold in the berries. The batter will be very thick.
- Divide the batter between the muffin cups, filling them full.
- Put the muffins in the oven, and immediately turn the temperature down from 400 F to 375 F.
- Bake the muffins for about 22-25 minutes, until a toothpick or cake tester comes out clean.
- Cool the muffins in the pan for 5 minutes, then carefully lift them out to cool on a cooling rack for 10-15 minutes.
- Serve the muffins warm, with softened butter.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Leftovers will keep well for up to 3 days in an airtight container (cool completely first), or wrapped in plastic and frozen.
To reheat the muffins, warm them for 45 seconds at 50% power in the microwave.
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High Altitude Cardamom Orange Mixed Berry Muffins
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 2 ½ cups all-purpose flour, fluffed, spooned and leveled
- ¾ cup granulated sugar
- 1 tsp freshly grated orange zest
- 1 tbsp corn starch
- 2 ¼ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ tsp ground cardamom
- ½ cup whole milk
- ½ cup sour cream
- ½ cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 6 oz berries (blackberries, blueberries and raspberries), about 1 1/2 cups
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. Line a muffin pan with 12 paper liners. Lightly spray the liners and the top of the pan with non-stick baking spray.
- In a large bowl, whisk together the flour, sugar, orange zest, corn starch, baking powder, salt and cardamom.
- In a liquid measuring cup, use a fork to whisk together the milk, sour cream, eggs and vanilla extract. Whisk in the melted butter.
- Add the wet ingredients to the dry, and whisk together with a fork, just until combined, but some floury bits remain.
- Switch to a spatula, and briefly fold in the berries. The batter will be very thick.
- Divide the batter between the muffin cups, filling them full.
- Put the muffins in the oven, and immediately turn the temperature down from 400 F to 375 F.
- Bake the muffins for about 22-25 minutes, until a toothpick or cake tester comes out clean.
- Cool the muffins in the pan for 5 minutes, then carefully lift them out to cool on a cooling rack for 10-15 minutes.
- Serve the muffins warm, with softened butter.
Notes
- Leftovers will keep well for up to 3 days in an airtight container (cool completely first), or wrapped in plastic and frozen.
- To reheat the muffins, warm them for 45 seconds at 50% power in the microwave.
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These muffins were amazing! I used a larger amount of fresh berries, almond milk instead of full fat and plain greek yogurt in place of sour cream. Everyone loved them. All of your recipes that I’ve tried have turned out great…living at 6900 ft has been challenging for baking and I so appreciate your website and recipes. Thank you!!
Another hit with my family (and me)! Loved the way the fruit integrated throughout. I followed recipe to the letter.
I do have a question though, why do you have us spray the muffin liners and pan top surface?
The muffins tend to stick to the papers and the pan if you don’t grease them. So glad you loved these!