Berry Fluffins

No Knead

Enjoy these red, white and blue Fluffins 365 days a year.





12 fluffins

Prep Time

20 minutes

Rise Time

45 to 55 minutes

Bake Time

20 to 25 minutes


  • 2-1/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1 cup milk
  • 6 tablespoons butter OR margarine
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh raspberries OR dried cranberries
  • 1/2 cup fresh OR dried blueberries
  • 1/2 cup white chocolate chips
  • Streusel Topping
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 3 tablespoons butter OR margarine


Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl.  Heat milk and butter until very warm (120º to 130ºF).  Add to bowl with vanilla; beat 2 minutes on medium speed.  Gradually add remaining 3/4 cup flour to make a stiff yet sticky dough.  Fold in raspberries, blueberries and white chocolate chips.  Cover bowl and let rest 10 minutes.

To prepare streusel topping, combine flour and sugar in a small bowl or food processor.  Cut in butter with a pastry blender or pulse several times until crumb is the size of small peas. Set aside.

Portion dough into 12 (2-1/2 inch) greased muffin pans (do not use paper liners) using a scoop or 2 tablespoons.  Sprinkle with topping.  Cover and let rise 45 to 55 minutes; dough will rise but not necessarily double.

Bake in preheated 375ºF oven for 20 to 25 minutes until well browned.  Let cool on wire rack for 2 minutes.  Run a knife around each roll to remove from pan.  Serve warm.