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?
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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 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.
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
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… 😉
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I had frozen blueberries, raspberries and blackberries begging for this recipe…and it did not disappoint! A moist and flavorful muffin that felt more substantial than most I’ve made. I substituted melted butter for the oil and tossed the berries in a bit of cornstarch before incorporating into the batter, but otherwise followed as written. Perfection.
Sounds wonderful! I’m so glad you enjoyed this recipe. Thank you for sharing.
Just made these this evening, so yummy, moist and delicious! Made exactly as stated, except for adding 1/2cup coconut as I didn’t have raspberries. Thank You for sharing this yummy recipe, is a keeper
Thank you, Cheryl for sharing that with us. We’re happy to know that you loved our recipe a lot!
Can I make these as mini muffins? What should I change about temp/time?
Hi Alex, while I haven’t tried this in mini muffing tins to advise on the bake time, my readers have and loved it. Here’s what they said: “These muffins are amazing! they work with mini muffins to! ( they make 48)” I hope that helps!
This is my “go to” muffin recipe. My family loves them. The only change I make is when I don’t have any raspberries, I just increase the blueberries & strawberries. I use frozen most of the time with no issues.
I am thinking of using a bunt or cake pan instead today. I was wondering if I should make any changes to the ingredients? I am thinking it might have to bake a little longer?
Hi Carolyn, I’m so glad you loved this recipe! I haven’t tried this in a bundt cake to advise. If you experiment, let me know how you liked the recipe.
Made these today using frozen strawberries, blueberries and raspberries. They are so good. I sprinkled the tops with course raw sugar before baking. Will definitely make them again.
Sounds wonderful, Irene! Thank you for the feedback.
Very simple, and delicious
I made jumbo size muffins (6) with this recipe
And added chopped walnuts and a dash of cinnamon.
I had to extend the cook time because the muffins were so large
That sounds wonderful! Thank for sharing, Mark.
Best muffin recipe!! The recipe is so easy to follow and easy to make. It’s a favorite in our family, and it’s a hit when guests are over. I can’t even count how many times I’ve made this. I always use sour cream, and sometimes I only add one type of berry depending on what I have at home or what berries I was able to find in store. Still turns out amazing every time!
Hi Angelica! Thank you for the wonderful feedback. I’m glad you love the recipe.
I made these with half wheat flour and half all purpose. Also reduced the sugar by a little less than half and they were perfect for me! Super easy and tasty recipe.
That’s great, Jennifer! So glad you enjoyed this recipe. Thank you for the feedback.
As always Natasha never fails to deliver. All her recipes are top notch. These muffins came out very yummy; however, I won’t be adding strawberries next time as I don’t care for cooked strawberries.
Hi Abby! I’m so glad you loved the recipe. Thank you for the wonderful review.
I thawed some frozen mixed fruit and dried off and used with fresh blueberries and a few strawberries. Also added 1/4 c chocolate chips. Made 6 large and 3 regular size muffins. Delicious. So light and fluffy and tasty
I’m so glad that you enjoyed it! Thanks so much for this review.
Made these tonight and we loved them – including 2 young kids! My only deviations from the recipe were substituting peach yogurt for sour cream because that’s what we had on hand, butter instead of extra light olive oil because we didn’t have the OO and I love butter so much, and I tossed the berries in cornstarch first because they were just thawed from frozen. They turned out great and we’ll have them for breakfast tomorrow. Thanks for a great recipe!
That’s wonderful, Diane! Thank you for sharing. I’m so glad you enjoyed the muffins.
Delicious! And so easy. Will definitely be making these again!
So glad you enjoyed the recipe! 🙂
this has to be one of the best muffin recipes I have made. I used raspberries and blueberries. The only thing I changed was using canola instead of olive oil. They are so moist. I can’t to share with friends for coffee.
Hi Valerie! That’s wonderful. I’m so glad you loved the recipe, thank you for the feedback.
We all love the way they came out! Perfect texture and taste. I did substitute melted butter for the extra light virgin oil because I didn’t have extra light and I used blueberries, raspberries and blackberries and I sprinkled a little raw sugar on top before baking for a little extra sweet and texture. Will definitely use the rest of my berries to make it again!
So great to hear that you enjoyed this a lot!
Sorry Natasha but my family did not like these. I think they needed to be sweeter, and I didn’t like the texture of them. I followed your recipe to a “T”. I have made several of your recipes and they came out delicious. So disappointed.
Hi Carol, sweetness could be due to berries used. Sometimes if they aren’t in season, they can be fairly tangy and you may need to add some sugar to compensate. Also, texture issues with muffins are usually due to overmixing. Make sure not to overmix the batter but just mix until combined.
Made these this morning, all 4 kids came back for seconds, my mother and I both love the muffins too! We used thawed mixed berries and they were super delicious! Great recipe, thank you!
You’re very welcome! So happy to know that your family enjoyed this a lot!
I have made these twice. They were the lightest, most delicious muffins I have ever had! I learned my lesson after I messed up the second batch. Follow the steps and take your time to cream and build the wet ingredients and REALLY go slow adding the dry. If you do it right (and I used floured frozen triple berries) it is all worth it. Making again soon
Thank you so much for sharing that with me, Marian! I’m so glad you enjoyed it.
Absolutely delicious as written! Impatient to make my second batch I did half brown sugar and half white sugar, strawberry yogurt, frozen berries tossed in flour and a sprinkle of sugar on top. Both batches rocked. Great flavor, great presentation!
So glad you loved it, thank you for sharing!
Simple and soo good!! I used dark brown sugar and frozen berries, baked for 22 minutes. Just gobbled up 2 for breakfast🤦🏼♀️😋
Hi Jana! Thank you for sharing. Glad it was enjoyed.
Thank you for the great feature on your recipe to easily switch between US measures and metric. So useful 🙂
You’re so welcome, Becky. Glad you like that feature!
I just tried to make these and failed miserably. I’m honestly not sure why. I had them in the oven for an hour (!) and the centres still didn’t cook. Have had to take them out and pan fry them. I believe all the good reviews but it just didn’t work out for me. I used frozen berries and 0% fat greek yogurt so maybe that’s why? I’m so perplexed.
Hi Amy, it’s best to try the recipe without any substitutions the first time around and then adjust with minor adjustments if needed. Any ingredient substitutions will likely alter the recipe’s outcome since baking can be such a science.
I just made these for the first time! They are delicious! Ihave made the blueberry muffins with lemon glaze many times! They are sooo yummy! I used frozen strawberries and blueberries lightly dusted with flour! Perfect! Thank you for the great recipes!
You’re very welcome! I’m glad you loved the recipe. Thank you for sharing.
I made the berry muffins from your website. I instead used whole wheat flour & coconut sugar because I am not good with granulated sugar & I opted for blueberries & raspberries & a bit of shredded coconut. Turned out perfectly. Thanks Natasha for your website.
You’re welcome! I’m so happy you enjoyed it, Veronica!
Best berry muffins ever!
I’ve tried this recipe probably the 7th or 8th time. They come out perfect! My husband wants it every week as a work snack, and me too 😊
They are absolutely amazing! Thank you for the recipe!
Thank you for the awesome feedback!
Made these with some fresh blueberries,strawberries and blackberries I had in the fridge. Used Activia Vanilla Yogurt they were delicious. Will definitely make them again.
Hi Debbie! Good to hear that you loved this recipe, thank you for the review!
THE BEST MUFFINS!! I can’t believe they came out so perfectly.
I’m so happy you enjoyed that. Thank you for sharing that with us, Jasmine!
Fantastic recipe I used frozen mixed berries and they came out perfect. I LOVE that you repeat the quantities of the ingredients in the method…it saves flicking back and forth to the ingredients list 😊
I wonder has anyone tried this recipe using GF flour?
Thank you for the wonderful feedback, Kate! So glad you loved this recipe.
Very good !! I doubled the recipe and it came out great. I made mini and regular muffin size. I also substituted applesauce for the olive oil for an even healthier version.
Glad to hear that, Eileen. Thank you for sharing.
Too bad mine stuck to the cupcake liners! I should have trusted my gut and just pour the batter into greased muffin tins.
Hi Jennifer, I haven’t had that experience to advise on what could have caused it. I read through the comments and don’t see anything similar, either. I’m not sure if anything was substituted or altered in the recipe, but note substitutions may hinder the recipe outcome. I hope it works out better for you next time.
I have not had success with past recipes for berry muffins. The berries always sank to the bottom. This recipe was so good! And, the best ever. No sinking berries, so moist, and so delicious!
Thank you for this wonderful recipe.
That is awesome feedback, thank you for sharing that with us!
Omg these were great. 10/10. And so easy!!! I used sour cream and sunflower oil.
So glad you loved these, Anja! Thank you.
These muffins are perfectly light and fluffy. I made them almost exactly to the recipe substituting avocado oil for the light olive oil (same quantity). I had frozen strawberries and blueberries (originally fresh) in my freezer so used the trick of rolling them in flour in their frozen state. Perfect! No bleeding of color and beautifully plump, moist and distributed evenly through the muffin.
I will freeze half the batch and see how they thaw.
Awesome! Thanks a lot for sharing that with us, Donna. Good to know that it was a success.
These are the best muffins I’ve made in ages. The crumb was perfect – airy and moist. I sprinkled a little sugar on top of each muffin before baking and it to produce a nice crisp like crust. I’ll make these often. I’m going to try freezing half a batch as it’s only the 2 of us and I don’t need all that temptation!
Hi Sandi! That’s great, I’m so glad they were enjoyed. I would love to know how they freeze. 🙂
I made these with only a BBQ to cook on. Out of necessity, due to lack of ingredients, I added coconut oil instead of olive oil, and also added a tsp of baking soda. I went with a plain yoghurt option as I had no Greek yoghurt, Demerara sugar as I had no white sugar, and used frozen mixed berries, which I combined right at the end. I heated one end of the closed BBQ to 400 degrees and put the muffin tins at the other end. They took 30 mins to cook and they taste amazing – light and delicious.
Wow! That is impressive. Thanks for sharing your experience, Tamsin. I’m glad they were delicious!
can I use frozen berries instead of fresh berries? I love your recipes!
Fresh berries are ideal but frozen will work too. Please check this portion in the recipe “Can I use Frozen Berries for Muffins?”.
If I don’t have sea salt, can I use kosher salt or regular salt?
Yes, that would be fine.
How can I cut down on the sugar to make diabetic friendly. I don’t do a lot of baking so not sure
Hi Henny! I have not tested this recipe using less sugar to advise how it would affect the rise or flavor. One of my readers commented that they used “slightly less” sugar and it was fine but I am not sure what that amount would be.
I used 3/4 cup sugar instead of a whole cup. It came out delicious and sweet. Thanks for the recipe Natasha!!!!
I love how light and airy these came out. I used a little bit of every berry, plus some cherries that I needed to use up. Very delicious.
Thank you for the wonderful feedback! So glad you enjoyed this recipe. 🙂
Omg these tasted amazing. I followed recipe exactly. Used frozen berries with the trick of tossing them in flour first and it stopped the batter turning purple!
They were so moist yet fluffy and didn’t last long!!
Great to hear, Genevieve! So glad it was enjoyed.
Very good! They came out nice and fluffy. I was scared they would overflow since Natasha said to fill it to the top! Luckily, they rose straight up.
I used sour cream instead of Greek yogurt as well as blueberries, strawberries, and blackberries. Great with a morning tea or coffee.
Helo Ashley, thanks for sharing your experience trying this recipe. Great to hear that your substitutions worked great and you loved the result!
These were absolutely delicious. I used only Boysenberries as I have a large patch in garden. I will try half white flour and half wheat next time.
Yum! I bet that was so good! Thank you so much for sharing that review with me!
Thanks Natasha this is my go-to muffin recipe. Sometimes I replace 1 cup flour with 1 cup almond flour (finely ground almonds) and top each muffin with a crumble mix before baking. Everyone asks for the recipe.
Hi Rita! Thank you for sharing that with us. So glad you enjoy this recipe.
Came out great! I replaced the oil with applesauce and replaced one egg with flaxseed and increased the milk a bit to loosen the batter.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Thank you for the delicious recipe.I used 1, 5 oz cup of vanilla coconut milk yogurt instead of greek yogurt,and I didnt have vanilla so I used one half tsp of almond extract,about a tsp of cinnamon,and a tsp of lemon extract ,and I used frozen wyman mixed berries,and they tasted great!
Hi Laura, great to hear that you loved this recipe! Thank you for the review.
Very yummy! I did a few changes because of what I had/personal preference: regular plain yogurt, used blackberry vs raspberry, used canola oil, did 1cup whole wheat flour, added lemon zest/juice and cinnamon/nutmeg. I also did everything in a stand mixer except for combining the berries. From my changes I would have cut down on sugar since whole wheat can add sweetness. The muffin was super delicious and fluffy! I will definitely make it again! Thank you for the recipe!
Thank you so much for sharing that with me, Stefanie! I’m so glad you enjoyed it!
These muffins are amazing! they work with mini muffins to! ( they make 48)
Thank you so much for sharing that with me, Erin! I’m so happy you enjoyed that!
Do i need to use muffin tins?This is my first time making them.
Hi Erin, we make them in cupcake tins to make them salle, but they can also be made in a muffin tin.
These sound super good! Would it work for mini muffins? If so how many would it make?
How long would it take to bake?
Hi Erin, while I haven’t tried to make these as mini muffins to advise on bake time, I imagine that will work! One of our readers wrote: “this made a dozen regular muffins and a dozen mini muffins for me (I added 2 cups of frozen berries) just sweet enough!” I hope this helps.
These are perfect muffins! Have made them probably 15 times in the last 6 months since discovering the recipe. I cut the sugar to 3/4 cup – still plenty sweet. Blueberries & raspberries only bc strawberries get mushy. Organic canola oil + the yogurt part is very flexible, I just use whatever I have on hand, usually milk with a little sour cream or yogurt or vinegar mixed in. It all works! Perfect muffins!
Thank you so much for sharing! I’m happy you enjoy this recipe.
Finally! A really good berry muffin recipe! I’ve tried several but they all were disappointing in various ways. Everything is perfect with this one. I happened to have a thick Greek style yogurt on hand that was berry flavored so I used it. I had blueberries, strawberries (diced) and large raspberries (halved). The berries were distributed well and didn’t sink to the bottom. The muffins are not too sweet. Some of my berries were a bit tart but that is the nature of berries of course. I can see where someone may add a bit more sugar or a light glaze if more sweetness is desired for tart berries. Thank you for sharing this wonderful recipe!!!
I’m so happy you loved it, Penny! Thank you so much for sharing that with me.
I changed recipe to 1/2 cup sugar and 1/2 cup honey. Only had mixed berry Chobani Greek yogurt (5.3 oz.)& tasted awesome!
Hi Michelle, good to know that the revisions worked well too! Thank you for giving this recipe a try.
This is my go to muffin recipe! Made it at least 5 times now. So easy and delicious!!
Wow, looks like you found a new favorite recipe!
I made these yesterday. The recipe was easy & they are really good!
That’s just awesome! Thank you for sharing your wonderful review, Mary!
Hello Natasha can I use plain yougurt instead of Greek yogurt because I don’t have it here
I imagine that will work. Please share with us how it goes if you try this recipe.
Oh thanks I’ll surely update how it goes till then bye.🙏
I loved this, Natasha! I had some fresh raspberries and blueberries to use, and I came upon your recipe. I had to use sour cream, not yogurt. Also I only had a few drops of vanilla left!! So minus more vanilla, I followed it exactly, and I love how they are not overly sweet! Allows the fruit flavor to be the focus! Thanks so much! 🫐🍓
So glad you enjoyed this recipe, Nancy. Thank you for sharing that with us!
Fabulous recipe. Thank you! I subbed the flour with a gluten free mixture and they’re still delicious!
Glad that worked out great, Barb! Thanks for sharing that with us.
Can I use the same ratio if I want to make a loaf instead of muffins?
Hi Maj, that will work! Here’s what one of our readers wrote “Wow I love this! I actually made it into a loaf instead of muffins. And it took 50 minutes in my oven. I” I hope that’s helpful!
Only 1 cup of sugar. Too little!
Hi Sheba, 1 cup should be perfect for muffins, especially paired with the sweetness of the berries but you can add it to taste if you like very sweet muffins.
I actually found them quite sweet with 1 cup of sugar! Each to their own xx
I agree, 1 cup sugar is plenty enough! 😋 Very delicious muffin recipe, one of my go to muffins at this point!
Thanks for the good feedback, Irma!
I’ve made these 3 times now! I’ve tried frozen blueberries and raspberries, frozen strawberry and tinned lychee, and frozen strawberry and blueberry. It is great with any berry combination! After the first time making the muffins, I reduced the sugar by half and it’s now what I stick to! I don’t change anything else for the recipe, and they freeze really well! My partner cheekily eats them straight from the freezer, but I prefer to microwave them for 30 seconds 🙂
About to make blueberry and raspberry ones today!
Hi Natasha, that’s great! I’m happy that it’s always a hit, thanks for sharing that with us!
Is this recipe enough for 24 mini muffins?
Hi Lavinia, it only makes 12 muffins. But iff you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
These turned out perfect! I used canola oil and sour cream, and they turned out exactly like the photos. In my oven they took 22 minutes to cook, and in my muffin pan, I was able to make 15 muffins (filling to the top for each muffin). Taste incredible, texture is so lovely. Will come back to this recipe again and again, forever…
Hi Ruby! I’m so glad they turned out perfect! Thank you so much for sharing that with me.
is there a reason it needs to be extra light olive oil and not evoo?
Hi Abigail, that should work too. One of our readers wrote,” Your recipe is delicious – even with mixed ratio of half melted butter (abt. 2T) and half extra virgin olive oil.” Vegetable or canola oil will also work. I hope that helps.
Can I use coconut oil instead of light olive oil?
Hi Lorrien, I haven’t experimented with coconut oil but I think it’s worth testing. Let me know how you like it.
At last a simple to follow recipe that works exactly as it says. Thank you 🙏 these are delicious, I will be making them regularly 🥰
You are very welcome, Lynn. Glad you found your new favorite recipe!
I love this recipe! I’ve made them a couple times now and everyone loves them❤️
I’m happy to hear that and thank you for sharing, Lorraine!
I’m happy to hear that, Lorraine and thank you for sharing!
Making these now, I used 1/2 cup light colored honey instead of the 1 cup sugar. I used virgin coconut oil to replace the olive, I also used frozen berries (its all I had)…
They are good!
Thank you so much for sharing that with me.
Do you need to defrost frozen berries? I was wondering if I court use my mixed frozen berries as well.
Hi Phuong, You can check out the portion Can I Use Frozen Berries for Muffins? in the recipe for more information.
yum! Thanks for sharing
This recipe is gooooood!! I did miss having brown sugar in my muffins, but these triple berry babies were eaten up quickly in my house. Thank you!!
I’m happy to hear that. Thank you for your wonderful review and feedback!
I made these a couple of weeks ago. I only had frozen mixed berries 2cups so I used all of them. I thought they were delicious. Today my husband came home with two huge bags of frozen mixed berries and asked if I would make them again!!! Thank you so much for sharing this amazing recipe. Yes the house did smell wonderful too!
Wow, he loved it! I’m happy to read about your comments and feedback, thank you for sharing.
Hi! I love the mixed berry muffins so much!! But does anyone knows the best way to substitute the eggs? Im trying to make the vegan version!! Thank you in advance!!
Hi Aya, I’m happy to hear that you loved this recipe. However, I haven’t tried anything else other than eggs to advise.
Use ground flax seeds in lieu of eggs. Follow the these instructions:
To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. You could leave it up to 30 minutes if you w
Thank you so much for sharing that. Have you tested this for this recipe yet? Asking in case someone else has the same question. Thanks again!
I always use aquafaba (the liquid in a can of chickpeas) to veganize my baked goods. 3 Tbsp aquafaba = 1 egg.
When we use a can of chickpeas, I save the liquid, put in an ice cube tray, freeze, then store a bunch in a ziplock bag. Thaw and whisk until foamy when ready to add to a recipe.
Thank you so much for sharing that with us!
my daughter and I made these this morning as part of our homeschooling baking challenge….(everyone in Ireland is homeschooling these days) they were delicious! we used slightly less sugar and used frozen berry mix along with some fresh blueberries. we also used Rape Seed oil instead of the olive oil and everything turned out beautifully. We will definitely make them again, thank you for the great recipe.
I’m so glad you both enjoyed this recipe!! Thank you for sharing this with me! I love the idea of doing a baking challenge!
delicious ! this made a dozen regular muffins and a dozen mini muffins for me (I added 2 cups of frozen berries)
just sweet enough!
Perfect! Thanks for sharing, Juliette. I’m glad you enjoyed this recipe!
Ok, my husband and I just had one, delicious!!! Definitely a repeat. Maybe next time I will try 1/2 vanilla extract and 1/2 almond. Thanks again
Sounds like a great plan, Karen! I’m glad you both enjoyed the recipe.
These just came out of the oven and look fantastic. I made it as recipe called for except use blueberries and raspberries. Wow, my house smells delicious and can’t wait to dig in.
Mine did brown a tad on top. Also, this made 15 muffins for me. Thanks for a great recipe.
Sounds great, Karen! Please update us on how it goes, I hope this becomes your new favorite.
Immediately bookmarking this recipe as a favorite! I was wanting to use up berries that were too dry and old to eat and plain Greek yogurt leftover from another recipe that no one wanted, and found this. They’re AMAZING and you really need to tell people how good your house is going to smell while they’re baking! HEAVEN. I’ll say ditto for the canola oil as well, it’s all I had on hand and worked great. Thank you!
Sounds perfect! Thank you so much for your awesome comments and review, Lisa. I’m glad you loved these muffins!
I made this recipe this morning it was delicious I was so excited how light & fluffy it was first time at baking muffins. I used blueberries for me & chocolate chips for my boys, I have 2 teenage boys 🙂. I also used canola oil instead thank you
Hi Abby, you are very welcome. Thank you for trying out this recipe and for sharing your experience with us.
Thank you for the recipe I made them and they are delicious! My whole family loved it .
That’s just awesome! Thank you for sharing your wonderful review!
Can I use frozen mixed berries in this recipe?
Yes you can, Amanda. You can check out the portion Can I Use Frozen Berries for Muffins? in the recipe for more information.
can you substitute the light olive oil for something else?
Hi Helen, canola oil should work fine instead of olive oil.
I use grapeseed oil. Any mild flavored oil that you like should work!
Nice, thanks for sharing that with us, Diane.
Hi Natasha,
Can you suggest what can be used as a replacement for sugar maple syrup or honey? Will it change the consistency of the batter and texture of the muffins?
Or some ripe bananas and brown sugar. I just want to cut down the sugar to at least half the quantity in the recipe.
Also any dairy free substitute for yogurt/sour cream if anyone has tried?
Hi Samina. I think you could get away using a little less sugar, but I haven’t tested with another substitute or honey to know if any other adjustments would need to be made.
Hi Natasha,
Made these muffins today with some changes.I replaced the flour with Bob’s Red Mill gluten free 1:1 baking flour,1 cup strawberries, 1/2 cup chocolate chips, 1/2 brown sugar and half white,1/2 cup vegetable oil( after going thru the comments that others had tried)
The muffins tasted wonderful but had tiny soggy/moist pockets when broken apart. I inserted a tooth pick after 22 mins to check if done but some crumbs did stick to the toothpick so baked for another 5-7 mins still the muffins were bit soggy.I didn’t want to over bake and turn them dry so took out after almost 30 mins. My batter looked exactly like yours but the texture of the muffin was different.I made sure to measure everything perfectly, not to over mix dry and wet ingredients but can’t figure out what’s causing the muffins to be goey/sticky and why toothpick inserted doesn’t come out clean?
Can you please help to figure out what’s the issue?
Hi Samina, it is hard to say what the culprit is when so many substitutions were made. I recommend trying the recipe as written before making major substitutions.
Made these muffins this morning they were wonderful! Thank you for a great recipe. I made a few changes since I didn’t have all the ingredients. I used coconut Greek yogurt, saffron oil and added chia seeds. They turned out great anyway and everyone in my family had two, that is a very good compliment. Thanks again.
Yum! That sounds great! Thank you for sharing that wonderful feedback with us!
Dear Natasha,
We are a family of four, two growing boys, my hubby and I. We all love muffins, especially the berry muffins. I tried many recipes before trying your one. On all previous occasions they came out soggy and were unable to win my band of boys. But these berry muffin recipes of yours are just perfect. As always, I follow your recipes exactly as you instruct. And without fail they came out perfect out of the oven. Thank you, Natasha.
Hello there, thank you for sharing that with us. I’m happy to know that your family loved these muffins! I hope that you and your family will love all the other recipes that you will try.
How many ounces in 1/2 cup
Hi Edith, if you click the “metric” in the recipe card, you will get a weight measurement.
Natasha hello from Greece!!
I have been watching your videos for the past few weeks and today I decided to give these mixed berry muffins a try.
What an amazing recipe!!
My daughter loves muffins and I have tried soooo many recipes. But this one is truly superb!
The sweetness is balanced by the fruits (actually I only used 180gr of sugar, instead of the 200gr in the recipe), the muffins are super soft and moist. The perfect breakfast!
Thank you!
Can’t wait to try more of your recipes!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Delicious!!!!! I followed the recipe for the most part but made substitutes to use the ingredients I had on hand. I used only raspberries, 1/2 brown sugar, 1/2 vegan margarine (I didn’t have light olive oil), and used whole wheat flour. I baked for 27 minutes. The muffins are moist and delicious. Natasha your recipes are always a hit 🙂
Hello Amanda. Thank you for sharing that with us. So great to hear that you were able to use substitutes and it worked well too! Thank you for your great review and feedback.
Natasha,
I made these muffins today and they are delicious! However, mine never got brown on top, although they were completely done. I used sour cream.
Hi Barbara, I’m so happy you enjoyed this recipe! There could be several reasons why it didn’t brown, from substitutions to oven and oven calibration.
Was looking for a muffin recipe to make for morning tea in the park. A recipe to use up overripe strawberries and yoghurt.
So glad I used your recipe because they came out perfect and deliciously moist.
I used gluten free flour instead of normal flour and I only had 1 cup of strawberries at home so I added 1/2 cup of mini choc chips after reading others had also used choc chips.
I think I’ve found the perfect gluten free berry muffin.
Thank you for sharing!
You’re welcome! I’m so happy you enjoyed it Samantha!
Hi Samantha,
I was just going thru the comments to see if anyone has tried gluten free version of these muffins and glad to see you did!!
Can you please mention the exact brand and name of the gluten free flour that you used ? Will appreciate it.
Thanks
Samina
My family says these are the best muffins I’ve ever made! Thanks for the recipe! I made a few changes to my version: 1/2 C softened butter instead of oil, 1/2 C lemon greek yogurt & 1/2 C sour cream, and 2 C frozen mixed fruit quickly chopped in blender to chop big pieces. Thanks!
I’m so happy to hear that! Thanks for sharing your experience making this recipe with us, so glad everyone loved these muffins!
Is there anything I need to change/substitute if I use only strawberries?
Hi Ann, It will change the flavor profile a bit but that should work!
I have done it with just strawberries, just blueberries, raspberries and blueberries and raspberries and strawberries. It’s delicious regardless. You May lose extra tartness from the raspberries if you only use strawberries. I for one ran out of raspberries so I made today’s batch with strawberries and blueberries only. It’s delicious.
Thanks for sharing that with us, Fallon. So helpful!
Delicious and easy!!
Thank you, Marina!
Hi Natasha,
Can you use fat free Greek yogurt in this recipe or do you need some fat ?
I haven’t really tried using that but I imagine that should work too. Please share with us how it goes.
Wow I love this! I actually made it into a loaf instead of muffins. And it took 50 minutes in my oven. I used dice strawberries cut up raspberries and cut up blueberries. I absolutely love that it wasn’t overly sweet and had a little tanginess because of berries.
Will definitely be making this again whether a loaf or I will try it as muffins.
Thank you again for another great recipe
Isn’t it so so good! I’m happy you enjoyed this recipe Stephanie!
Made these today and they were excellent. I didn’t have enough berries so I added some chocolate chips as well. I also subbed plain yogurt for the Greek. This recipe is a keeper! Thank you!
Glad to hear it, Marylou! Thank you for sharing your good feedback with us.
I have made these many times the past few months, often giving them to others. We all absolutely love this recipe!
It is definitely my go to muffin.
Note to others: I did skip using the electric beater one time, opting to use a wisk for just a couple of minutes. (it was 5 am and I didn’t want to make so much noise)
They came out more dense rather than perfectly fluffy.
Thank you for sharing that tip!
Great recipe. I made it with cherries and peaches that were about to go bad. The muffins turned out so tasty.
I bet your home smells amazing baking this! I love your use of cherries and peaches in this recipe!
Thank you for the recipe. Mine are currently cooling and can’t wait to try them. They smell yummy and look delicious! I did use a mixture of frozen berries(cranberries, blueberries, raspberries, and blackberries) and added some mini chocolate chips. I also subbed the oil for coconut oil. Fingers crossed they taste as delicious as they look!
Hi Danielle, I have tried all of those but I bet that could work! If you experiment please let me know how you like that!
These were perfect! Not too sweet and so light and fluffy. Super simple too. I was looking for a good muffin recipe and so glad I found this one. I am now on my second batch (today) and am trying with pineapple, coconut and apricot…also using some palm sugar and coconut oil.
Yum!! Now I’m craving this! Thank you for sharing that wonderful review with me, Angela!
Made them tonight. Half blueberries, half strawberries. Half Greek yogurt, half sour cream. Delicious! Next time with the lemon glaze. Great recipe! Thank you!
Pam
Awesome! I am so glad you loved the muffins. Thanks for your excellent review!
Awesome recipe! Made them a few weeks ago and everyone loved them. Today I made them again and swapped out the berries for mango, shredded coconut, lime zest and lime juice and did half and half vanilla and coconut extract and they taste amazing!!! Thanks Natasha!
You’re welcome! I’m so happy you enjoyed that!
Awesome recipe! I made them a few weeks ago and everyone loved them. Today I used your base ingredients but swapped out berries for mango, added lime zest, little lime juice and shredded coconut. I also did half vanilla and half coconut extract. Delicious!!
That is so great! So glad to know that the additional ingredients that you used worked so well too.
Made these this morning. They were wonderful! I did not have Greek yogurt so was going to substitute sour cream but didn’t have that either. So, I had several Chobani fruit on the bottom yogurts and just scraped the yogurt part out leaving the fruit bottom out and used that. It worked great! Saving this recipe to make again!
I’m so glad you enjoyed that! Thank you for that great review!
I don’t have extra light olive oil. Just extra virgin. Should I use canola oil instead?
Hi Michelle, you can try vegetable oil or canola oil instead.
Hi Natasha! I was wondering, could you use coconut oil instead of the extra light olive oil? Or does it have to do with the consistency? I’m excited to try these either way!
Hi Anne, I haven’t experimented with coconut oil but I think it’s worth testing. Let me know how you like it.
Hi, Natasha. Made these muffins today, for my mom’s birthday. They were amazing, even if I used just strawberries. My parents asked me to cook more. Thanks so much for these amazing recipes. I started cooking after yours, instead of our local blogs!🤗
You’re welcome! Thanks for your good feedback and I hope that you and your family will love every recipe that you are going to try!
These are sooo good! Just made them, and my husband requested from now on, muffins at least once a week
I didn’t have Greek yogurt, but did have strawberry flavored Anne’s yogurt that experation date already expired, but it seemed to me still good. So, I used that and it worked great! I have couple more yogurts left, so will go make another batch.
Thank you once again for such great recipe!
You’re welcome! I’m so glad you enjoyed that Ale!
Best muffins ever! Holy cow these are amazing! I used coconut oil, and frozen raspberries. They came out fantastic! Loved the slight hint of coconut by using the coconut oil. Tossed the frozen berries in a little flour before folding them into the batter worked perfectly. Im planning to make another batch in the morning.
Love it! Thank you so much for sharing your experience making this recipe. I hope that you love every recipe that you try!
Curious!!! Can I use extra virgin OO? I do not have extra light on hand
Hi Kayla, that should work! One of our readers wrote ” Your recipe is delicious – even with mixed ratio of half melted butter (abt. 2T) and half extra virgin olive oil.
Thank you for responding!”
I just made these and they are really good! I’m new to baking…my batter was not as thick as yours. Do you think I overwhipped the egg and sugar or had too much yogurt? They still turned out good but I had left over batter. I measured everything carefully. Thanks very much, can’t wait to look at your other recipes!
Hi MS, that may be the culprit, without being there it is hard to say. I’m so glad they turned out well.
I just made these for the first time and OMG! I’ve made many a muffin in my days and to date I think they are THE BEST and my kids could not eat just one, me either! I posted them on FB so the world can discover them and try them. They will be a staple in my house from now on. Thank you Natasha! I have tried many of your recipes and have found all to be easy, delicious, as well as kid and husband friendly.
That’s so great Suzanne! I’m so so glad you and the family love this recipe! Sounds like you found a new favorite!
Love it! MY yogurt expired buy i wanted to save them so I made these. I substituted the fruits with chocolate chips and they turned out great! I also added some tiny cream cheese squares on top of some of the muffins which I definitely recommend as well. This is one of my favorite I’ve baked!
So happy to hear that it was a success! I hope you love all the other recipes that you try.
Hello Natasha! I discovered your page recently and I am loving all your recipes and your energy!! I wanted to ask if for this recipe, would it be possible to use almond or coconut oil instead of olive oil?
Thank you and lots of love from Rome <3
Hi Carmen, I haven’t experimented with coconut oil but I think it’s worth testing. Let me know how you like it.
Hi there – I’m totally new to baking so sorry if this is a silly question – if using a kitchen aid stand mixer, should I use the whisk or the paddle attachment for the wet ingredients? Thanks in advance, love your recipes!
Hi, I would usually opt for using the whisk when making the batter. It is a little more effective. I hope you love the berry muffins!
I make these muffins every weekend and freeze them for a fast go-to daily breakfast! They’re the most delicious muffins, always turning out so fluffy and delicious!
I add about a 1/3rd cup of dark chocolate chips to them sometimes. And I don’t have LIGHT olive oil, so I mix half of my extra virgin with canola.
Thanks for this amazing recipe!
I’m so glad you enjoyed that! Thank you for that wonderful review.
I made this recipe and it came out amazing!!! Nice and moist with the berries. Perfect texture! Thanks alottt!!
You’re welcome, Deepa! I’m so glad you enjoyed this recipe!
Unfortunately the fruit is this turned the bottom of the muffins into mushy fruit. The batter itself was really good, not too sweet and not too cakey or fluffy, but the fruit ruined it and I love big fresh berries in my muffins so I’m not sure what went wrong. Maybe next time I’ll make the base and put chocolate chips in.
Hi Andrea, I haven’t had that experience but I am always happy to help troubleshoot. Did your batter look thick? It’s normally thick enough to hold berries in place, or was your fruit in very large pieces?
Hi darlin…. l wonder if l can turn this muffins into just chocolate chips muffins?…
Hi Karen, I bet that would work. If you experiment, let me know how you liked the recipe.
Excellent recipe. A new fave. Thank you.
I’m so glad you enjoyed that!
Absolutely scrumptious!! Definitely a keeper.
I’m so happy to hear that! Thank you for sharing your great review!
Can i replace the greek yogurt with milk? Milk is what I have on hand
Hi Meggan, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Beyond excellent recipe – it’s now the go-to muffin base here. How well do they freeze? I have 5 lbs. of BC blueberries to take care of……
Hi Michelle, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
They freeze beautifully. For the freezer I make mini muffins, 3 to a snack size baggie. Then into a freezer bag for longer storage. Perfect for a snack at work, on the go with kids, etc.
Sounds perfect, Diane. Thank you for sharing that with us!
I don’t have any extra light olive oil. Will it taste fine without it?
Hi Darleen, you can try a vegetable oil or canola oil instead.
I’ve made this recipe several times now and they’re just fantastic! They look great and taste great! Thank you!
You’re welcome! I’m so happy you enjoyed it Rachel!
Good morning
Getting ready to make this recipe and I realize I only have extra virgin olive oil. Should I use a combination of that with butter?
Thank you for your input.
Cathy
Hi Cathy, since baking is so much a science, without experimenting, it is difficult to make that recommendation.
Your recipe is delicious – even with mixed ratio of half melted butter (abt. 2T) and half extra virgin olive oil.
Thank you for responding!
I’m so glad to hear that! Thank you Cathy!
I am going to try these what in grams or ounces is 1 cup equivalent to not used to measuring this way love your recepies
Hi Mary! If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps.
I have used many of muffin recipes in my 30yrs of being a chef and by far these muffins are the best I have ever made
Thank You Natasha
I’m so inspired reading your review. Thank you Sherri!
Can I use coconut oil instead?
Hi Christina, I haven’t experimented with coconut oil but I think it’s worth testing. Let me know how you like it.
Best ever muffins!
I’m so happy to hear that Tina!
I just made these with my two-year-old daughter and they surprisingly turned out fantastic despite some of the spills and approximate measures. We substituted regular vanilla yogurt for the Greek yogurt and used 2/3 cup of sugar instead of the full cup. Also we used the frozen organic mixed fruit from Costco. I wasn’t so sure they would turn out since the batter is very thick but they are great! Thanks for the recipe!
I’m so happy to hear that! Thank you for sharing your great review, Reagan!
I’m going to try these with some skinny slices of rhubarb as the third “berry”. Yum!
That sounds delicious! I look forward to your feedback!
Rhubarb was awesome. Today going for blueberry, raspberry, pomegranate (because that’s what I have!)
That’s so great, Diane! Thank you for that great review!
Made these muffins a while ago. Turned out soooooo good and fluffy.👌 couldn’t get enough of them.
I’m so happy to hear that, Jen! Thank you for sharing your great review!
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!
I’m so happy to hear that! Thank you for sharing your great review!
Do u have some lowfat sugar free muffins
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.
Can less sugar be used in these? Or can honey replace the sugar??
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.
Wow! Really delicious muffins
Second time making 2 days in a row:)
Husband ate almost all the first time
Thanks for the recipe:)
Sounds like you found a new favorite Luda! Thank you for sharing that with us!
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!!!
Hi Sev! That’s so great! It sounds like you have a new favorite!
Hi Natasha.
Thanks for your recipe. The best berries muffins ever I have made.
That’s so great! It sounds like you have a new favorite!
These were quick and delicious. My kids loved it. Thank you 😊.
Hi Tina! That is the best when kids love what we moms make. That’s so great!
They are so Delicious!!!
I’m so glad you enjoyed it!
Could I just use vegetable oil instead of olive oil?
Hi Svetlna, I think that should work fine!
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😊
HI Mary, I honestly haven’t tested this as sugarfree muffins so I wouldn’t be able to recommend anything else without experimenting.
Hi Natashas My question is can I try with frozen berries? thank you
Hi Helene, please see the note above on baking with frozen berries for instructions. I hope you love the recipe!
Could you use Canola oil instead of the extra light Olive oil
Thanks
Hi Elaine, using canola oil should work fine instead of olive oil.
These look delicious. Can’t wait to make them for my girls!
Thank you so much for sharing that with me. 🙂
How delicious, to have more than one berry in them! My kids would love these, so would I!!
I’m so happy to hear that! Thank you for sharing your great review!
It was a huge hit for breakfast! Loved it!
I’m so happy to hear that you loved the berry muffins! Thank you for sharing that awesome review! 🙂
Whoa the flavor for these muffins is OUT OF THIS WORLD! So good!
I’m so happy you enjoyed that. Thank you for sharing that with us!
My kids love these! Such a great on the go breakfast
Aww! I’m so happy to hear that! Thank you for that wonderful review, Ashley!
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?
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.
Just made these! Taste so good!
That’s so great!
Looks so yummy!
My son has milk allergy. Can i replace Geek yogurt/sourcream with somthing else?
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.
Hey Natasha!
I’d love to try these muffins. Can I use canola oil instead of the olive oil?
Thanks!
Hi Verona, I think that may work! I’d love to know how you like this recipe!
I’ll definitely try that and let you know. Thank you!
I love, love muffins, and these look absolutely amazing!
Thank you for that wonderful feedback, Valya! 🙂
Looks delicious! Would dairy free plain yogurt work as a substitute for the plain yogurt?
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. 🙂