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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 18 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

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*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 61mg3%
Potassium 183mg5%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 21g23%
Protein 7g14%
Vitamin A 50IU1%
Vitamin C 5.4mg7%
Calcium 67mg7%
Iron 2.2mg12%
* 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

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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

  • Beboppin
    November 6, 2019

    Excellent recipe. A new fave. Thank you. Reply

    • Natashas Kitchen
      November 6, 2019

      I’m so glad you enjoyed that! Reply

  • Lori
    September 24, 2019

    Absolutely scrumptious!! Definitely a keeper. Reply

    • Natashas Kitchen
      September 25, 2019

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

  • Meggan
    September 15, 2019

    Can i replace the greek yogurt with milk? Milk is what I have on hand Reply

    • Natashas Kitchen
      September 16, 2019

      Hi Meggan, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe Reply

  • Michelle
    September 14, 2019

    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…… Reply

    • Natashas Kitchen
      September 14, 2019

      Hi Michelle, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

    • Darleen
      December 3, 2019

      I don’t have any extra light olive oil. Will it taste fine without it? Reply

      • Natasha
        December 3, 2019

        Hi Darleen, you can try a vegetable oil or canola oil instead. Reply

  • Rachel
    August 4, 2019

    I’ve made this recipe several times now and they’re just fantastic! They look great and taste great! Thank you! Reply

    • Natashas Kitchen
      August 4, 2019

      You’re welcome! I’m so happy you enjoyed it Rachel! Reply

  • Cathy Shaw
    July 31, 2019

    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 Reply

    • Natasha
      July 31, 2019

      Hi Cathy, since baking is so much a science, without experimenting, it is difficult to make that recommendation. Reply

      • Cathy Shaw
        August 1, 2019

        Your recipe is delicious – even with mixed ratio of half melted butter (abt. 2T) and half extra virgin olive oil.
        Thank you for responding! Reply

        • Natashas Kitchen
          August 1, 2019

          I’m so glad to hear that! Thank you Cathy! Reply

  • Mary shannon
    July 9, 2019

    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 Reply

    • Natashas Kitchen
      July 9, 2019

      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. Reply

  • Sherri Burridge
    June 29, 2019

    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 Reply

    • Natashas Kitchen
      June 29, 2019

      I’m so inspired reading your review. Thank you Sherri! Reply

  • Christina
    June 27, 2019

    Can I use coconut oil instead? Reply

    • Natasha
      June 27, 2019

      Hi Christina, I haven’t experimented with coconut oil but I think it’s worth testing. Let me know how you like it. Reply

  • Tina
    June 26, 2019

    Best ever muffins! Reply

    • Natashas Kitchen
      June 26, 2019

      I’m so happy to hear that Tina! Reply

      • Reagan
        July 24, 2019

        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! Reply

        • Natashas Kitchen
          July 24, 2019

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

  • onesillyme
    June 9, 2019

    I’m going to try these with some skinny slices of rhubarb as the third “berry”. Yum! Reply

    • Natashas Kitchen
      June 9, 2019

      That sounds delicious! I look forward to your feedback! Reply

  • Jen
    May 17, 2019

    Made these muffins a while ago. Turned out soooooo good and fluffy.👌 couldn’t get enough of them. Reply

    • Natashas Kitchen
      May 17, 2019

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

  • 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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