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?
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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.
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.
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 many 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.
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
If you love your muffins glazed, this lemon glaze is a must try!
Love Berry Recipes? Try these next:
- Blueberry Pie bursting with blueberries
- Strawberry Cake with an unbelievable strawberry sauce
- Blueberry Crumble is bursting with blueberries with a crisp topping
- Strawberry Pretzel “Salad” is an easy, potluck favorite!
Mixed Berry Muffins
Ingredients
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup Greek yogurt , (or sour cream)
- 1/2 cup extra LIGHT olive oil, (not extra virgin)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups all-purpose flour , *measured correctly
- 2 tsp baking powder
- 1/2 cup strawberries, hulled and diced
- 1/2 cup raspberries
- 1/2 cup blueberries
Instructions
- 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.
- Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
- 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.
- Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
- 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.
Notes
Nutrition Per Serving
Filed Under
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… 😉
Did these with my 5 hear old son, they’re perfect and most of all, he enjoyed seeing them rise so much!!! … Thank you for sharing, love all your recipes ❤️
Aww, I’m so glad you enjoyed the recipe! How fun!
These are the absolute BEST! I didn’t have raspberries, so I used 3/4 cup each of the blueberries and strawberries to make up the difference. I also threw in some chopped walnuts just because I like a little crunch. These were SO good. I guess mixing the sugar and eggs so long made all the difference. I will definitely be keeping this recipe and using it often. I did add just a drop of strawberry extract, because I had it on hand, and I used less sugar.
Thank you so much for sharing your experiment with the recipe! I’m so glad it worked out for you.
I have made these berry muffins several times now. I love easy to follow recipes. I had cut up strawberries and some blueberries on hand that I needed to use. I think next time I’ll go with all blueberry or mix with raspberries. Found the strawberries gave it a mushy texture so could not enjoy the crumb and turned out wet.
These are the best tasting muffins I’ve ever made or eaten! Super simple to make and good for ingredients are a bonus. Thank you!
You’re very welcome, Steph! I’m glad you loved the recipe!
Natasha you did it AGAIN!!!
A-M-A-Z-I-N-G!!!❤👩🍳
Thank you, Amy! I’m happy you loved this recipe too!
Opps^ I forgot the 5*****!!!!!
I absolutely will make them time. And time again
I do not bake anymore – but after my 81yo ma made me these muffins twice during her visit (gone within 48 hours both times) … I am back behind the oven making them myself!!
Thank you
Amazing. I have made these 5 times now. My kids and I love them so much. I always have frozen berries so they’re so easy
I used plain unsweetened coconut yogurt and Canola oil instead of Greek yogurt and light olive oil. Followed the recipe otherwise. These turned out delicious!!! I saved this recipe to make again!
So wonderful are these muffins! Very flavorful and delicious. I did not have the olive oil instead I used canola oil. And half yogurt, half sour cream.
These are the berry muffins of my dreams! I was skeptical at first about beating them for five minutes, but it really made them spectacular, and it was easy in my stand mixer. The only small change I made was subbing blackberries for strawberries. This recipe really is perfection.
Hi Sheri! That’s so great to hear. Thank you for the wonderful feedback.
Can I purée the berries together? Have a kiddo who doesn’t like pieces of fruit in muffins, but likes mixed berry foods
I think that’s a good idea! Jus note that puréeing the berries will add more moisture to the batter, so you might need to adjust the dry ingredients slightly to compensate.
It is so so delicious! The best muffins I’ve ever made! Thank you, Natasha for this recipe🧡
You’re so very welcome, Vika!
I’ve made these a few times now , super yummy but this time I put cherry pie filling between the scoops, instead of mixing in the fruit.
Delicious is all!!!
I bake a lot, and have made muffins probably hundreds of times. These are literally the best muffins I’ve ever made, do yourself a favour and try them!
Very good. Used sour cream, regular olive oil, strawberry and service berry. Will make again.
Very good muffins.used sour cream and 1/2 c frozen strawberry and 1 cu frozen service berry.
Absolutely the best berry muffins I’ve made. In the oven now, for my second time making them. Everyone loves them!!
That’s just awesome! Thank you for sharing your wonderful review, Linda! I’m so glad it was a hit!