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Mixed Berry Muffins

You will want to wake up for these fluffy Mixed Berry Muffins! They come together quickly and are bursting with juicy strawberries, raspberries and blueberries.

Muffins are the perfect grab-and-go breakfast or sweet treat like our popular blueberry muffins, soft apple banana muffins or breakfast egg muffins. Who can resist a warm homemade muffin?

Mixed Berry Muffins surrounded by strawberries, raspberries and blueberries

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Mixed Berry Muffins Recipe:

These triple berry muffins are made with Greek yogurt which makes them healthier with the added protein. If you don’t have Greek yogurt, sour cream will work equally well. Either way, the muffins turn out soft, fluffy, moist and tasty.

Ingredients for berry muffins recipe

Can I use Frozen Berries for Muffins?

Fresh berries are ideal and if you can only find 1 type of berry, you can use 1 1/2 cups of a single berry i.e. strawberry muffins or raspberry muffins.

When berries are out of season, unavailable or way too expensive, you can substitute frozen mixed berries (no need to thaw). Here’s a tip I picked up from The Kitchn on baking with berries:

  • Roll Frozen berries lightly in a small bowl of flour and add them to the batter.
  • Fold frozen berries into the batter just enough to incorporate and stop mixing when you start seeing streaks of color.
  • Over-mixing with frozen berries will cause your muffins to be greenish-blue or pink.

up close mixed berry muffin

Why do berries sink to the bottom of muffins?

Berries will sink in muffins or cakes due to loose batter. They can also sink if using too much berries as the weight will pull them down.

If you’re questioning if you can add fruit to a cake batter and the batter is too thin, it’s probably a bad idea. The batter in this recipe is thick so berries will stay evenly distributed without sinking to the bottom.

Inside of mixed berry muffins with blueberries not sinking to the bottom

How to Make Triple Berry Muffins:

Homemade muffins is easy peasy and following this method produces super soft and moist muffins with a perfect muffin top.

  • Beat together eggs and sugar until thick and light in color
  • Mix in remaining wet ingredients: Greek yogurt, oil, vanilla
  • In a separate bowl, whisk together dry ingredients: flour, baking powder
  • Whisk dry ingredients into wet ingredients in thirds
  • Fold in berries, divide into lined cupcake tin (Amazon affiliate link) and bake

Step by step how to make triple berry muffins adding strawberries, raspberries and blueberries

If you love your muffins glazed, this lemon glaze is a must try!

Baked mixed berry muffins in muffin tin

Love Berry Recipes? Try these next:

Muffin with mixed berries around

Mixed Berry Muffins

5 from 9 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Fluffy and moist Mixed Berry Muffins come together quickly and are loaded with juicy strawberries, raspberries and blueberries. Easy, excellent berry muffin recipe! #muffins #berrymuffins #strawberrymuffins #blueberrymuffins #raspberrymuffins #berrymuffinrecipe #howtomakemuffins #easymuffins #breakfastmuffins #natashaskitchen #dessert #berries #triberrymuffins #tripleberrymuffins #strawberries #blueberries #raspberries

These fluffy and moist triple berry muffins come together quickly and are loaded with juicy strawberries, raspberries and blueberries. 

Author: natashaskitchen
Skill Level: Easy
Cost to Make: $6-$10
Keyword: mixed berry muffins
Calories: 340 kcal
Servings: 12 muffins

Ingredients

  • 2 large eggs room temperature
  • cup  granulated sugar
  • cup Greek yogurt (or sour cream)
  • 1/2  cup  extra LIGHT olive oil (not extra virgin)
  • tsp  vanilla extract
  • 1/4  tsp  sea salt
  • cups  all-purpose flour  *measured correctly
  • tsp  baking powder
  • 1/2 cup strawberries hulled and diced
  • 1/2 cup raspberries
  • 1/2 cup blueberries

Instructions

  1. Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.

  2. Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.

  3. In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.

  4. Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
  5. Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Recipe Notes

*Spoon the flour into a measuring cup and scrape off the top for an accurate measure

Nutrition Facts
Mixed Berry Muffins
Amount Per Serving
Calories 340 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 61mg 3%
Potassium 183mg 5%
Total Carbohydrates 52g 17%
Dietary Fiber 1g 4%
Sugars 21g
Protein 7g 14%
Vitamin A 1%
Vitamin C 6.6%
Calcium 6.7%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

I love that my 3-year old is so into baking. She loved making these mixed berry muffins as much as she enjoyed eating them! And you’re probably wondering why I wasn’t wearing my princess costume as well… 😉

Making berry muffins with my daughter

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Antoinette
    April 18, 2019

    I made a double batch this morning but one batch would’ve been plenty. Recipe says it makes 12 but that pan must hold bigger muffins than mine. Loved them! I brought a dozen to office, six to a neighbor and six for home. Great recipe! Reply

    • Natashas Kitchen
      April 18, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Rochel Einhorn
    April 4, 2019

    Do u have some lowfat sugar free muffins Reply

    • Natasha
      April 4, 2019

      Hi Rochel, I don’t have anything like that and also haven’t tried these with any sugar free substitutions so I’m not sure how that would affect the rise or flavor. Reply

      • Debbie
        April 11, 2019

        Can less sugar be used in these? Or can honey replace the sugar?? Reply

        • Natasha
          April 11, 2019

          Hi Debbie, I think you could get away with using a little less sugar but I haven’t tested with honey to know if any other adjustments would need to be made. Reply

  • Luda
    April 3, 2019

    Wow! Really delicious muffins
    Second time making 2 days in a row:)
    Husband ate almost all the first time
    Thanks for the recipe:) Reply

    • Natashas Kitchen
      April 4, 2019

      Sounds like you found a new favorite Luda! Thank you for sharing that with us! Reply

  • Sev
    March 31, 2019

    These are the BEST muffins EVER. We just cant get enough of them. I made a batch replacing the berries with apple and cinnamon, so yummy!!! Reply

    • Natashas Kitchen
      March 31, 2019

      Hi Sev! That’s so great! It sounds like you have a new favorite! Reply

  • Anh
    March 23, 2019

    Hi Natasha.
    Thanks for your recipe. The best berries muffins ever I have made. Reply

    • Natashas Kitchen
      March 23, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Tina
    March 5, 2019

    These were quick and delicious. My kids loved it. Thank you 😊. Reply

    • Natashas Kitchen
      March 5, 2019

      Hi Tina! That is the best when kids love what we moms make. That’s so great! Reply

  • marjanne
    February 16, 2019

    They are so Delicious!!! Reply

    • Natashas Kitchen
      February 16, 2019

      I’m so glad you enjoyed it! Reply

  • SVETLANA GURIN
    February 13, 2019

    Could I just use vegetable oil instead of olive oil? Reply

    • Natashas Kitchen
      February 13, 2019

      Hi Svetlna, I think that should work fine! Reply

  • Mary
    February 8, 2019

    Hi Natasha and thanks so much for sharing! 🙂 is there anyway to substitute the suger? As I’m really trying to avoid it at all cost! Or if there is any other dessert u have that maybe sugerfree? Thanks😊 Reply

    • Natasha
      February 8, 2019

      HI Mary, I honestly haven’t tested this as sugarfree muffins so I wouldn’t be able to recommend anything else without experimenting. Reply

  • Helene Ouellet
    February 6, 2019

    Hi Natashas My question is can I try with frozen berries? thank you Reply

    • Natasha
      February 6, 2019

      Hi Helene, please see the note above on baking with frozen berries for instructions. I hope you love the recipe! Reply

  • Elaine Tessier
    February 6, 2019

    Could you use Canola oil instead of the extra light Olive oil

    Thanks Reply

    • Natasha
      February 6, 2019

      Hi Elaine, using canola oil should work fine instead of olive oil. Reply

  • Julie Blanner
    February 6, 2019

    These look delicious. Can’t wait to make them for my girls! Reply

    • Natashas Kitchen
      February 6, 2019

      Thank you so much for sharing that with me. 🙂 Reply

  • Kristyn
    February 6, 2019

    How delicious, to have more than one berry in them! My kids would love these, so would I!! Reply

    • Natashas Kitchen
      February 6, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Toni
    February 6, 2019

    It was a huge hit for breakfast! Loved it! Reply

    • Natasha
      February 6, 2019

      I’m so happy to hear that you loved the berry muffins! Thank you for sharing that awesome review! 🙂 Reply

  • Courtney O'Dell
    February 6, 2019

    Whoa the flavor for these muffins is OUT OF THIS WORLD! So good! Reply

    • Natashas Kitchen
      February 6, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Ashley F
    February 6, 2019

    My kids love these! Such a great on the go breakfast Reply

    • Natashas Kitchen
      February 6, 2019

      Aww! I’m so happy to hear that! Thank you for that wonderful review, Ashley! Reply

  • Kristen Luttery
    February 6, 2019

    HJI, I was wondering for a dairy free option, I can sub out the yogurt with a non-dairy version, will it alter the taste or texture at all? Reply

    • Natashas Kitchen
      February 6, 2019

      Hi Kristen, several of our readers have reported trying dairy-free yogurt in muffins. I haven’t tried that but if you experiment please let me know how you like that. Reply

  • Anna
    February 6, 2019

    Just made these! Taste so good! Reply

    • Natashas Kitchen
      February 6, 2019

      That’s so great! Reply

  • Jane
    February 6, 2019

    Looks so yummy!
    My son has milk allergy. Can i replace Geek yogurt/sourcream with somthing else? Reply

    • Natashas Kitchen
      February 6, 2019

      Hi Jane, several of our readers have reported trying dairy-free yogurt in muffins. I haven’t tried that but if you experiment please let me know how you like that. Reply

  • Verona
    February 5, 2019

    Hey Natasha!
    I’d love to try these muffins. Can I use canola oil instead of the olive oil?
    Thanks! Reply

    • Natashas Kitchen
      February 6, 2019

      Hi Verona, I think that may work! I’d love to know how you like this recipe! Reply

      • Verona
        February 6, 2019

        I’ll definitely try that and let you know. Thank you! Reply

  • Valya of Valya’s taste of Home
    February 5, 2019

    I love, love muffins, and these look absolutely amazing! Reply

    • Natashas Kitchen
      February 5, 2019

      Thank you for that wonderful feedback, Valya! 🙂 Reply

  • Kristen Luttery
    February 5, 2019

    Looks delicious! Would dairy free plain yogurt work as a substitute for the plain yogurt? Reply

    • Natashas Kitchen
      February 6, 2019

      Hi Kristen, I haven’t tried that but I think that should work. If you experiment please let me know how you like that recipe. 🙂 Reply

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