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featured wildberry muffins.
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5 from 1 vote

Mixed Berry Muffins Recipe

Berry Muffins are fluffy, moist, easy to make from scratch and can be made with whichever berries you love the most!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Muffin Tin
  • Cookie Portion Scoop

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.
    overhead view of ingredients for wildberry muffins.
  • 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
    dry ingredients for wildberry muffins in a white bowl.
  • 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
    wet ingredients for wildberry muffins in a white bowl.
  • Pour the wet ingredients to the dry ingredients and mix just until combined.
    wildberry muffins batter in a white bowl.
  • Gently fold the chopped berries into the batter.
    1 cup chopped mixed berries
    berries added to wildberry muffin batter in a white bowl.
  • Use a portion scoop to fill each muffin well with batter, about ⅔ full.
    wildberry muffin batter in the wells of a muffin tin.
  • 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.
    12 baked wildberry muffins on a wire rack.

Video

Notes

  • 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.

Nutrition

Serving: 1muffin | Calories: 206kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 51mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin A: 62IU | Vitamin C: 0.3mg | Calcium: 56mg | Iron: 1mg