Mixed Berry Muffins Recipe

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 206kcal

Berry Muffins are fluffy, moist, easy to make from scratch and can be made with whichever berries you love the most!

Step-by-step photos can be seen below the recipe card.

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.

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!

Storage: Store mixed berry muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.