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 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.

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

Natasha's Kitchen Cookbook

Mixed Berry Muffins

4.96 from 211 votes
Author: Natasha Kravchuk
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. 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 12 muffins

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

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

Nutrition Per Serving

340kcal Calories52g Carbs7g Protein11g Fat1g Saturated Fat35mg Cholesterol61mg Sodium183mg Potassium1g Fiber21g Sugar50IU Vitamin A5.4mg Vitamin C67mg Calcium2.2mg Iron
Nutrition Facts
Mixed Berry Muffins
Amount per Serving
Calories
340
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
35
mg
12
%
Sodium
 
61
mg
3
%
Potassium
 
183
mg
5
%
Carbohydrates
 
52
g
17
%
Fiber
 
1
g
4
%
Sugar
 
21
g
23
%
Protein
 
7
g
14
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
5.4
mg
7
%
Calcium
 
67
mg
7
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Dessert
Cuisine: American
Keyword: mixed berry muffins
Skill Level: Easy
Cost to Make: $
Calories: 340

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Kathleen
    May 26, 2024

    I love your recipes — could you start adding the weight of items like sugar and flour in grams to your recipes? I much prefer to bake using weight because it’s much more accurate and actually makes it all go so much faster.

    Reply

    • Natasha
      May 26, 2024

      Hi Kathleen, we do have this feature. If you go to the recipe card towards the bottom of the post and click ‘metric’ you’ll see the weight measurements displayed

      Reply

  • Chantha Manini
    April 18, 2024

    My family love your muffins it’s so good and have made them this is my third times now.
    Thx 🙏

    Reply

    • Natasha's Kitchen
      April 18, 2024

      Great to hear that your family loves this a lot! Thank you so much for sharing.

      Reply

  • Diane Kelso
    April 14, 2024

    Can I have the lemon glaze recipe please it sounds delicious and I would like to try it

    Reply

  • Mina Sadeghi
    April 14, 2024

    I love all your recipes! Thank you for sharing your knowledge and talent with us❤️

    Reply

  • Linda
    April 10, 2024

    These berry muffins are so delicious, especially with a lemon glaze. I have made it 3 times now with wonderful success. I buy a big bag of mixed berries from Costco. Recipe is great. Thanks from Canada 👏🇨🇦

    Reply

    • Natashas Kitchen
      April 10, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Linda!

      Reply

  • Chantha Manini
    April 9, 2024

    The berries muffins is so nice , I have made them second times now.

    Reply

  • Michele Roy
    April 6, 2024

    Olive oil a big mistake in this recipe!!!!!
    Too bad a waste of ingredients, perhaps butter is a better substitute?

    Reply

    • NatashasKitchen.com
      April 7, 2024

      Oil produces a moist cake crumb. You can substitute with butter if you’d like but they tend to be more dense. Be sure to use “light olive oil” (not virgin) because it’s neutral in taste. You can also use another neutral oil of your choice (canola, vegetable, etc.).

      Reply

  • Al
    April 3, 2024

    Perfectly sweet and fluffy, and cake-like. I’ve never used olive olive oil in baked goods so I went with vegetable oil. Everything else followed as written + topped them with turbinado sugar. They are heavenly! My notes: stick with fresh berries. My experience with frozen berries, particularly organic, that they are often too sour/tart. Use fresh so you can taste your fruit, cut it up, and adjust sugar if needed.

    Reply

  • Susan Lee
    March 25, 2024

    I made this many times, the last time I doubled the recipe and made muffins and a loaf of bread, I actually preferred the bread. Getting ready to make another loaf of mixed berry bread ❤️

    Reply

  • Tanya
    February 29, 2024

    Hi! These are yummy. What’s the best way to store these? And how far in advance can these be made?

    Reply

    • NatashasKitchen.com
      February 29, 2024

      Hi Tanya! As with most cakes/muffins, they are best fresh. They can be kept at room temperature for 1-2 days or refrigerate for longer storage. Use an airtight container to help keep them moist and fresh. I would consume them with 5 days.

      Reply

  • Tanya
    January 31, 2024

    Made these 2 days in a row now, easy to make and delicious!
    We can’t get enough, these are so good!!!
    I also did butter instead of oil.

    Reply

    • Natasha's Kitchen
      January 31, 2024

      Hey Tanya, great to hear that you loved it! Thank you for sharing that with us.

      Reply

  • Christine Chiasson
    October 16, 2023

    We are making it into a cake as we speak. It’s baked and cooling down in order to put icing. We stuffed it with all kinds of fruits, used butter instead, orange extract and it smells heavenly!

    Reply

  • Penny
    October 4, 2023

    These are absolutely delicious! I’ve made them several times and they always turn out great. I use Chobani Vanilla Mixed Berry Greek Yogurt and it gives them an extra boost of berry flavor. I use regular vegetable oil. I don’t usually have raspberries so I use extra strawberries and blueberries. This is now my regular recipe. Thank you!

    Reply

    • NatashasKitchen.com
      October 5, 2023

      I’ll gLad to hear that, Penny! You’re very welcome.

      Reply

  • Dawn Carvalho
    August 19, 2023

    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.

    Reply

    • NatashasKitchen.com
      August 19, 2023

      Sounds wonderful! I’m so glad you enjoyed this recipe. Thank you for sharing.

      Reply

  • Cheryl
    August 13, 2023

    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

    Reply

    • Natasha's Kitchen
      August 13, 2023

      Thank you, Cheryl for sharing that with us. We’re happy to know that you loved our recipe a lot!

      Reply

  • Alex
    August 11, 2023

    Can I make these as mini muffins? What should I change about temp/time?

    Reply

    • Natashas Kitchen
      August 11, 2023

      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!

      Reply

  • Carolyn
    July 24, 2023

    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?

    Reply

    • Natashas Kitchen
      July 24, 2023

      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.

      Reply

  • Irene
    July 22, 2023

    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.

    Reply

    • NatashasKitchen.com
      July 22, 2023

      Sounds wonderful, Irene! Thank you for the feedback.

      Reply

  • Mark
    July 15, 2023

    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

    Reply

    • NatashasKitchen.com
      July 15, 2023

      That sounds wonderful! Thank for sharing, Mark.

      Reply

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