Preheat your oven to 190°C (375°F) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This creates a dry base for the batter.
Melt the butter and let it cool slightly, then whisk it into the eggs along with the vanilla extract until the mixture is smooth and slightly frothy.
Pour the wet mixture into the bowl of dry ingredients and gently fold together with a spatula just until no dry flour remains — be careful not to overmix, as this keeps the muffins tender.
Gently fold in the leftover berries, taking care to preserve their jammy, soft texture and to avoid purple streaks in the batter.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Add a few berries on top for a rustic look and extra flavor.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out with moist crumbs.
Remove the muffins from the oven, let them cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely or serve warm.
Enjoy these moist, jammy berry muffins as a cozy breakfast or satisfying snack. Dust with powdered sugar or serve with yogurt if desired.
