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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

4.95 from 51 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: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $6-$10
Keyword: mixed berry muffins
Cuisine: American
Course: Breakfast, Dessert
Calories: 340
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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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

Read comments/reviewsAdd comment/review

  • Nancy
    September 12, 2021

    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! 🫐🍓

    Reply

    • Natasha's Kitchen
      September 12, 2021

      So glad you enjoyed this recipe, Nancy. Thank you for sharing that with us!

      Reply

  • Barb
    August 29, 2021

    Fabulous recipe. Thank you! I subbed the flour with a gluten free mixture and they’re still delicious!

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Glad that worked out great, Barb! Thanks for sharing that with us.

      Reply

  • Maj Asinas
    August 29, 2021

    Can I use the same ratio if I want to make a loaf instead of muffins?

    Reply

    • Natashas Kitchen
      August 30, 2021

      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!

      Reply

  • Sheba
    July 14, 2021

    Only 1 cup of sugar. Too little!

    Reply

    • Natasha
      July 15, 2021

      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.

      Reply

      • Charlotte Nicole
        September 9, 2021

        I actually found them quite sweet with 1 cup of sugar! Each to their own xx

        Reply

  • Natasha Harvey
    July 8, 2021

    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!

    Reply

    • Natasha's Kitchen
      July 9, 2021

      Hi Natasha, that’s great! I’m happy that it’s always a hit, thanks for sharing that with us!

      Reply

  • Lavinia
    June 14, 2021

    Is this recipe enough for 24 mini muffins?

    Reply

    • Natasha's Kitchen
      June 14, 2021

      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!

      Reply

  • Ruby
    June 11, 2021

    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…

    Reply

    • Natashas Kitchen
      June 11, 2021

      Hi Ruby! I’m so glad they turned out perfect! Thank you so much for sharing that with me.

      Reply

  • Abigail
    May 30, 2021

    is there a reason it needs to be extra light olive oil and not evoo?

    Reply

    • Natasha's Kitchen
      May 30, 2021

      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.

      Reply

  • Lorrien Guterres
    April 8, 2021

    Can I use coconut oil instead of light olive oil?

    Reply

    • Natashas Kitchen
      April 8, 2021

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

      Reply

  • Lynne
    March 29, 2021

    At last a simple to follow recipe that works exactly as it says. Thank you 🙏 these are delicious, I will be making them regularly 🥰

    Reply

    • Natasha's Kitchen
      March 29, 2021

      You are very welcome, Lynn. Glad you found your new favorite recipe!

      Reply

  • Lorraine Durdle
    March 24, 2021

    I love this recipe! I’ve made them a couple times now and everyone loves them❤️

    Reply

    • Natasha's Kitchen
      March 24, 2021

      I’m happy to hear that and thank you for sharing, Lorraine!

      Reply

    • Natasha's Kitchen
      March 24, 2021

      I’m happy to hear that, Lorraine and thank you for sharing!

      Reply

  • Saira
    March 18, 2021

    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!

    Reply

    • Natashas Kitchen
      March 18, 2021

      Thank you so much for sharing that with me.

      Reply

    • Phuong Tran
      March 27, 2021

      Do you need to defrost frozen berries? I was wondering if I court use my mixed frozen berries as well.

      Reply

      • Natashas Kitchen
        March 27, 2021

        Hi Phuong, You can check out the portion Can I Use Frozen Berries for Muffins? in the recipe for more information.

        Reply

  • kim
    March 15, 2021

    yum! Thanks for sharing

    Reply

  • Kristie
    March 10, 2021

    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!!

    Reply

    • Natasha's Kitchen
      March 10, 2021

      I’m happy to hear that. Thank you for your wonderful review and feedback!

      Reply

  • Dori
    February 26, 2021

    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!

    Reply

    • Natasha's Kitchen
      February 26, 2021

      Wow, he loved it! I’m happy to read about your comments and feedback, thank you for sharing.

      Reply

  • Aya Lapuz
    February 25, 2021

    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!!

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Hi Aya, I’m happy to hear that you loved this recipe. However, I haven’t tried anything else other than eggs to advise.

      Reply

      • Betty
        October 2, 2021

        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

        Reply

        • Natasha
          October 2, 2021

          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!

          Reply

    • Kate
      March 24, 2021

      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.

      Reply

      • Natashas Kitchen
        March 24, 2021

        Thank you so much for sharing that with us!

        Reply

  • Lisa & Marianne
    February 24, 2021

    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.

    Reply

    • Natashas Kitchen
      February 24, 2021

      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!

      Reply

  • Juliette McDowell
    February 22, 2021

    delicious ! this made a dozen regular muffins and a dozen mini muffins for me (I added 2 cups of frozen berries)
    just sweet enough!

    Reply

    • Natasha's Kitchen
      February 22, 2021

      Perfect! Thanks for sharing, Juliette. I’m glad you enjoyed this recipe!

      Reply

  • Karen V
    February 14, 2021

    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

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Sounds like a great plan, Karen! I’m glad you both enjoyed the recipe.

      Reply

  • KarenV
    February 14, 2021

    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.

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Sounds great, Karen! Please update us on how it goes, I hope this becomes your new favorite.

      Reply

  • Lisa
    January 27, 2021

    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!

    Reply

    • Natasha's Kitchen
      January 27, 2021

      Sounds perfect! Thank you so much for your awesome comments and review, Lisa. I’m glad you loved these muffins!

      Reply

  • Abby
    January 24, 2021

    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

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Hi Abby, you are very welcome. Thank you for trying out this recipe and for sharing your experience with us.

      Reply

  • Sandra
    January 23, 2021

    Thank you for the recipe I made them and they are delicious! My whole family loved it .

    Reply

    • Natashas Kitchen
      January 23, 2021

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

      Reply

  • Amanda
    January 5, 2021

    Can I use frozen mixed berries in this recipe?

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Yes you can, Amanda. You can check out the portion Can I Use Frozen Berries for Muffins? in the recipe for more information.

      Reply

  • Helen Tallant
    January 2, 2021

    can you substitute the light olive oil for something else?

    Reply

    • Natashas Kitchen
      January 2, 2021

      Hi Helen, canola oil should work fine instead of olive oil.

      Reply

      • Diane
        May 12, 2021

        I use grapeseed oil. Any mild flavored oil that you like should work!

        Reply

        • Natasha's Kitchen
          May 12, 2021

          Nice, thanks for sharing that with us, Diane.

          Reply

  • Samina
    December 29, 2020

    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?

    Reply

    • Natashas Kitchen
      December 29, 2020

      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.

      Reply

      • Samina
        January 16, 2021

        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?

        Reply

        • Natashas Kitchen
          January 16, 2021

          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.

          Reply

  • Mara E.
    December 10, 2020

    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.

    Reply

    • Natashas Kitchen
      December 10, 2020

      Yum! That sounds great! Thank you for sharing that wonderful feedback with us!

      Reply

  • Reefat I
    November 15, 2020

    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.

    Reply

    • Natasha's Kitchen
      November 15, 2020

      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.

      Reply

  • Edith willis
    October 30, 2020

    How many ounces in 1/2 cup

    Reply

    • Natasha
      October 30, 2020

      Hi Edith, if you click the “metric” in the recipe card, you will get a weight measurement.

      Reply

  • NK
    October 24, 2020

    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!

    Reply

    • Natashas Kitchen
      October 24, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Amanda G.
    October 15, 2020

    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 🙂

    Reply

    • Natasha's Kitchen
      October 15, 2020

      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.

      Reply

  • Barbara
    September 27, 2020

    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.

    Reply

    • Natashas Kitchen
      September 28, 2020

      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.

      Reply

  • Samantha
    September 26, 2020

    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!

    Reply

    • Natashas Kitchen
      September 27, 2020

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

      Reply

    • Samina
      December 29, 2020

      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

      Reply

  • L Herr
    September 13, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 13, 2020

      I’m so happy to hear that! Thanks for sharing your experience making this recipe with us, so glad everyone loved these muffins!

      Reply

  • Ann Williams
    August 27, 2020

    Is there anything I need to change/substitute if I use only strawberries?

    Reply

    • Natashas Kitchen
      August 27, 2020

      Hi Ann, It will change the flavor profile a bit but that should work!

      Reply

      • Fallon
        October 22, 2020

        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.

        Reply

        • Natasha's Kitchen
          October 22, 2020

          Thanks for sharing that with us, Fallon. So helpful!

          Reply

  • Marina
    August 24, 2020

    Delicious and easy!!

    Reply

    • Natasha's Kitchen
      August 25, 2020

      Thank you, Marina!

      Reply

  • Fiona
    August 23, 2020

    Hi Natasha,
    Can you use fat free Greek yogurt in this recipe or do you need some fat ?

    Reply

    • Natasha's Kitchen
      August 23, 2020

      I haven’t really tried using that but I imagine that should work too. Please share with us how it goes.

      Reply

  • Stephanie Bougdanos
    August 8, 2020

    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

    Reply

    • Natashas Kitchen
      August 8, 2020

      Isn’t it so so good! I’m happy you enjoyed this recipe Stephanie!

      Reply

  • Marylou McCormack
    August 6, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 6, 2020

      Glad to hear it, Marylou! Thank you for sharing your good feedback with us.

      Reply

  • M Caron
    July 24, 2020

    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.

    Reply

  • Kate
    July 14, 2020

    Great recipe. I made it with cherries and peaches that were about to go bad. The muffins turned out so tasty.

    Reply

    • Natashas Kitchen
      July 14, 2020

      I bet your home smells amazing baking this! I love your use of cherries and peaches in this recipe!

      Reply

  • Danielle
    July 13, 2020

    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!

    Reply

    • Natashas Kitchen
      July 13, 2020

      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!

      Reply

  • Angela Gonzales
    July 10, 2020

    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.

    Reply

    • Natashas Kitchen
      July 10, 2020

      Yum!! Now I’m craving this! Thank you for sharing that wonderful review with me, Angela!

      Reply

  • Pam
    July 4, 2020

    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

    Reply

    • Natasha's Kitchen
      July 5, 2020

      Awesome! I am so glad you loved the muffins. Thanks for your excellent review!

      Reply

  • Poonam
    July 1, 2020

    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!

    Reply

    • Natashas Kitchen
      July 1, 2020

      You’re welcome! I’m so happy you enjoyed that!

      Reply

  • Poonam
    July 1, 2020

    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!!

    Reply

    • Natasha's Kitchen
      July 1, 2020

      That is so great! So glad to know that the additional ingredients that you used worked so well too.

      Reply

  • nursegal53
    June 22, 2020

    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!

    Reply

    • Natashas Kitchen
      June 22, 2020

      I’m so glad you enjoyed that! Thank you for that great review!

      Reply

  • Michelle Stewart
    June 15, 2020

    I don’t have extra light olive oil. Just extra virgin. Should I use canola oil instead?

    Reply

    • Natashas Kitchen
      June 15, 2020

      Hi Michelle, you can try vegetable oil or canola oil instead.

      Reply

  • Anne
    June 6, 2020

    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!

    Reply

    • Natashas Kitchen
      June 6, 2020

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

      Reply

  • Lavinia
    June 1, 2020

    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!🤗

    Reply

    • Natasha's Kitchen
      June 1, 2020

      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!

      Reply

  • Ale
    April 24, 2020

    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!

    Reply

    • Natashas Kitchen
      April 24, 2020

      You’re welcome! I’m so glad you enjoyed that Ale!

      Reply

  • Letha
    April 10, 2020

    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.

    Reply

    • Natasha's Kitchen
      April 10, 2020

      Love it! Thank you so much for sharing your experience making this recipe. I hope that you love every recipe that you try!

      Reply

    • Kayla
      April 21, 2020

      Curious!!! Can I use extra virgin OO? I do not have extra light on hand

      Reply

      • Natashas Kitchen
        April 21, 2020

        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!”

        Reply

    • MS
      April 30, 2020

      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!

      Reply

      • Natashas Kitchen
        April 30, 2020

        Hi MS, that may be the culprit, without being there it is hard to say. I’m so glad they turned out well.

        Reply

  • Suzanne Winton
    April 10, 2020

    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.

    Reply

    • Natashas Kitchen
      April 10, 2020

      That’s so great Suzanne! I’m so so glad you and the family love this recipe! Sounds like you found a new favorite!

      Reply

  • Judy
    March 15, 2020

    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!

    Reply

    • Natasha's Kitchen
      March 15, 2020

      So happy to hear that it was a success! I hope you love all the other recipes that you try.

      Reply

  • Carmen
    March 8, 2020

    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

    Reply

    • Natashas Kitchen
      March 9, 2020

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

      Reply

  • LR
    February 2, 2020

    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!

    Reply

    • Natasha
      February 3, 2020

      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!

      Reply

  • Ana
    January 13, 2020

    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!

    Reply

    • Natashas Kitchen
      January 13, 2020

      I’m so glad you enjoyed that! Thank you for that wonderful review.

      Reply

  • Deepa John
    January 8, 2020

    I made this recipe and it came out amazing!!! Nice and moist with the berries. Perfect texture! Thanks alottt!!

    Reply

    • Natashas Kitchen
      January 8, 2020

      You’re welcome, Deepa! I’m so glad you enjoyed this recipe!

      Reply

  • andrea
    December 30, 2019

    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.

    Reply

    • Natasha
      December 30, 2019

      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?

      Reply

  • Karen Mella
    December 18, 2019

    Hi darlin…. l wonder if l can turn this muffins into just chocolate chips muffins?…

    Reply

    • Natashas Kitchen
      December 18, 2019

      Hi Karen, I bet that would work. If you experiment, let me know how you liked the recipe.

      Reply

  • 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

      • Diane
        August 10, 2020

        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.

        Reply

        • Natasha's Kitchen
          August 10, 2020

          Sounds perfect, Diane. Thank you for sharing that with us!

          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

      • Diane
        January 27, 2020

        Rhubarb was awesome. Today going for blueberry, raspberry, pomegranate (because that’s what I have!)

        Reply

        • Natashas Kitchen
          January 27, 2020

          That’s so great, Diane! Thank you for that great review!

          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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