These moist and fluffy mixed berry muffins are bursting with juicy berries and make a perfect breakfast treat or afternoon snack.

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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups mixed berries (blueberries, raspberries, blackberries, fresh or frozen)
1 tablespoon flour (for tossing berries)

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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, vanilla, and buttermilk until well combined.
Gently fold the dry ingredients into the wet mixture until just combined.
Toss the mixed berries with 1 tablespoon flour and fold them into the batter.
Divide the batter evenly among muffin cups, filling each about 3/4 full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

If using frozen berries, do not thaw before adding to the batter to prevent bleeding.
You can use any combination of berries or just one type if preferred.
Sprinkle muffin tops with coarse sugar before baking for a crunchy finish.