Mixed Berry Muffins are fluffy, sweet, and speckled with the perfect amount of fresh mixed berries! These fruity bakery-style muffins can be made with strawberries, blueberries, blackberries, raspberries, or any mix of your favorites. I love making these for a grab and go breakfast for my boys, or for an after school snack for neighborhood kids. They’re perfect for spring and summer when berries are at their ripest and most flavorful!
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What’s in This Mixed Berry Muffin Recipe?
If you love blueberry muffins, you’ll love this double-berry muffin recipe too! It’s made with pantry staples, berries, and Greek yogurt–my not-so-secret ingredient that makes these treats so tasty.
- Flour: All-purpose flour gives these muffins structure.
- Baking Powder: Helps the muffins rise sky-high.
- Sugar: Granulated sugar sweetens the muffins.
- Egg: Adds richness and helps bind the muffins.
- Yogurt: Plain or vanilla Greek yogurt adds richness, moisture, and a balancing tangy flavor to the muffins, making them unbelievably fluffy.
- Oil: Vegetable oil (or any other neutral oil) adds moisture to the muffins, making them tender.
- Milk: Any kind of milk works perfectly to add moisture to these muffins.
- Vanilla: Pure vanilla extract enhances the sweetness of the muffins.
- Berries: You’ll need a cup of your favorite berries. Any combination of blueberries, blackberries, raspberries, or strawberries will work.
Notes from the Test Kitchen
These beautiful mixed berry muffins are perfectly moist, tender, and berry-licious. Studded with blueberries and strawberries, they’re sweet, tart, and scrumptious! My kids aways gobble these up, I always make a double batch.
Variations on Berry Muffins
Chocolate chips are a wonderful addition to this easy berry muffin recipe (how I prefer them)! You can sprinkle them in with the berries to balance the fruity flavors. Milk, semi-sweet, and dark chocolate chips all work well here.
How to Store
After baking, let berry muffins cool to room temperature on a cooling rack. Then store them in an airtight container at room temperature for up to 3 days. Eat them at room temp, or warm them slightly in the microwave (no more than 30 seconds).
How to Freeze
I always let the muffins cool fully before freezing–any residual heat will mess with the consistency and texture of the muffins. Place them in a freezer-safe resealable bag, and freeze for up to 3 months. Thaw before serving.
Mixed Berry Muffins Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking powder 4 grams
- ¾ cup granulated sugar 150 grams
- 1 large egg 50 grams
- ¼ cup Greek yogurt 57 grams
- ⅓ cup vegetable oil 67 grams
- 1 cup milk 227 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup chopped mixed berries about 140 grams (see note)
Instructions
- Preheat oven to 350°F. Grease a 12-count muffin tin with nonstick spray or line with paper liners. Set aside.
- In a medium bowl, whisk the flour, baking powder, and sugar together.2 cups all-purpose flour, 1 teaspoon baking powder, ¾ cup granulated sugar
- In another bowl, whisk the egg, yogurt, oil, milk, and vanilla together.1 large egg, ¼ cup Greek yogurt, ⅓ cup vegetable oil, 1 cup milk, 1 teaspoon pure vanilla extract
- Pour the wet ingredients to the dry ingredients and mix just until combined.
- Gently fold the chopped berries into the batter.1 cup chopped mixed berries
- Use a portion scoop to fill each muffin well with batter, about ⅔ full.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack.
Video
Becky’s Tips
- Berries: Use 1 cup of your favorite berries! I used a combination of blueberries and chopped strawberries, but raspberries and blackberries would also be delicious. If using frozen berries, do not thaw – chop them before adding to the batter.
- Don’t over-mix the muffin batter. There shouldn’t be any dry flour, but stop mixing as soon as it’s combined. Over-mixing can cause dense and chewy muffins.
- Make sure that your oven is fully pre-heated before adding in the muffins. If it is cold, they won’t cook through properly.
- Try swapping the mixed berries for chocolate chips!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mixed Berry Muffins Step by Step
Prep: Preheat your oven to 350°F. Grease a 12-count muffin tin with nonstick spray or line with paper liners. Set aside.
Whisk the Dry: In a medium bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ¾ cup of granulated sugar together.
Mix the Wet: In another bowl, whisk 1 large egg, ¼ cup of Greek yogurt, ⅓ cup of vegetable oil, 1 cup of milk, and 1 teaspoon of pure vanilla extract together.
Make the Batter: Pour the wet ingredients into the dry ingredients and mix just until combined.
Add the Berries: Gently fold 1 cup of chopped mixed berries into the batter.
Scoop the Muffins: Use a portion scoop to fill each muffin well with batter, about ⅔ full.
Bake and Cool: Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack.
Use 1 cup of your favorite berries! I used a combination of blueberries and chopped strawberries, but raspberries and blackberries would also be delicious.
Absolutely! Bake mini muffins at 350°F for 11-13 minutes, or until a toothpick inserted into the center comes out clean.
I haven’t tested it, but you can certainly try replacing the all-purpose flour with a gluten-free 1:1 flour substitute.
