Mixed Berry Muffins

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Mixed Berry Muffins are soft, fluffy, and bursting with juicy blueberries, raspberries, and strawberries in every bite! They’re moist with a tender crumb and perfect for breakfast, brunch, or an easy snack any time of day.

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mixed berry muffins

There’s nothing better than a warm homemade muffin fresh from the oven, especially when it’s packed with sweet, juicy berries in every bite. These Mixed Berry Muffins are so soft, with a fluffy texture, and bursting with fresh blueberries, raspberries, and strawberries. They’re easy enough for a weekday breakfast but special enough for weekend brunches.

The combination of sweet and tart berries adds bursts of fresh flavor in every bite. Made with simple, real ingredients (you can ditch the boxed muffin mix) these homemade muffins are easy to make and so delicious that both kids and adults will be reaching for seconds.

If your fridge is always stocked with fresh berries like ours, you’ll love these other berry-packed recipes too Mixed Berry Sheet Cake, Mixed Berry Crumble Pie, Berries and Cream Cake, and Chantilly Cupcakes.

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key ingredients

• Fresh mixed berries: Fresh strawberries, blueberries and raspberries are my favorite, but use your favorite mix of berries. Blackberries are also great to add in!
• Flour: I use all-purpose flour but you can also use whole wheat if you wanted to make a healthier alternative. Another option is to use a 50/50 blend of both all-purpose and whole wheat flour. 
• Baking powder and baking soda: Used as a leavening agent.
• Softened butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Neutral oil: Such as canola oil, avocado oil, or vegetable oil. It helps make these muffins soft and moist.
• Vanilla Greek yogurt: Adds flavor, moisture and makes these muffins fluffy. You could also use plain greek yogurt or sour cream instead. Alternatively, you could swap yogurt and use full-fat sour cream instead.
• Egg: Binds all of the ingredients together. 
• Vanilla extract: Enhances and adds a warm flavor.
• Sugar: We use both granulated white sugar and brown sugar to add the perfect amount of sweetness.

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how to make mixed berry muffins

Mix dry ingredients: In a large bowl, whisk together the flour, baking powder and baking soda. Set aside.

Cream butter and sugars: In a large mixing bowl with an electric mixer or in the bowl of stand mixer, cream together the butter, oil, and sugars. Be sure to scrape down the sides of the bowl with a spatula. Add in eggs, vanilla extract and yogurt.

Add the wet ingredients to the flour mixture: Stir or mix until combined. Fold in berries. Be sure not to over-mix and batter will be thick. Let the batter sit for a few minutes.

Preheat oven and prep muffin tin: While the muffins are sitting, preheat oven to 375 degrees F and grease nonstick muffin pans with cooking spray or line a muffin pan with 16 muffin liners.

Bake and enjoy: Divide batter and fill the muffin tins completely full with batter and place in the oven to bake for 17-20 minutes. The baking time will vary with each oven so be sure to check. The edges will be slightly golden brown and a toothpick should come out clean. Cool for a few minutes on a wire rack and enjoy!

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variations

• Topping: We add a light glaze on top of these fluffy muffins but you can also leave them plain or dust powdered sugar or your favorite regular frosting on top to add more sweetness. You can also add sparkling sugar to the top of each muffin before baking.
• Berry Lemon Muffins: Add fresh lemon zest and a simple lemon glaze.
• Berry Crumble Muffins: Top with a buttery streusel topping before baking.
• Frozen Berry Muffins: If you prefer to use frozen berries you can! Add them in without thawing first.
• Add chocolate: Fold in your favorite kind of chocolate chips for a sweeter flavor.

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tips

• Fill batter all the way to the top: For those tall, bakery-style muffin tops, fill each liner to the top. This helps create that beautiful dome shape we all love.
• Let the batter sit: Don’t skip this step! This will help all of the ingredients incorporate into each other to create fluffy and tender muffins.
• Room temperature ingredients: Use room temperature ingredients to help the muffin batter combine more smoothly.
• Mini Muffins: To make mini size muffins, bake these in a mini muffin pan instead of a regular muffin pan. Bake for a few minutes less.

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leftovers & storage

To-store: Place leftover muffins in an airtight container or large zip-lock bag in the refrigerator for up to 5 days in a cool dry place. Heat in the microwave before eating to make the muffins soft and warm.

To freeze & make ahead: As a mom, I almost always have muffins in the freezer, ready to go because my kids love them. Place cooled baked muffins in a single layer dish or baking sheet and flash freeze until solid. You can place them in a large zip lock freezer bag (be sure to squeeze our excess air) or an airtight container and freeze for up to two months.

When ready to eat, remove from the freezer and let them thaw. Reheat in the microwave or oven for a few minutes.

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