Mixed Berry Muffins
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.
Servings: 16 muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cups salted butter softened at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1/4 cup neutral oil vegetable or canola
- 2 whole large eggs
- 1 teaspoon pure vanilla extract
- 1 cup Greek plain or vanilla yogurt
- 1/2 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
Instructions
- In a medium bowl, whisk together the flour, baking powder and baking soda. Set aside.
- 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. Add in eggs, vanilla extract and yogurt.
- Add the wet ingredients to the dry ingredients just until combined. Fold in berries. Be sure not to over-mix and batter will be thick. Let the batter sit for a few minutes.
- While the muffins are sitting, preheat oven to 375 degrees F and grease a nonstick muffin pans with cooking spray or line a muffin pans with 16 liners.
- Fill two muffin tins completely full with batter and place in the oven to bake for 17-20 minutes. The edges will be slightly golden brown and a toothpick should come out clean. Cool for a few minutes and enjoy!