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?
This post may contain affiliate links. Read my disclosure policy.
Mixed Berry Muffins Recipe:
These triple berry muffins are made with Greek yogurt which makes them healthier with the added protein. If you don’t have Greek yogurt, sour cream will work equally well. Either way, the muffins turn out soft, fluffy, moist and tasty.
Can I use Frozen Berries for Muffins?
Fresh berries are ideal and if you can only find 1 type of berry, you can use 1 1/2 cups of a single berry i.e. strawberry muffins or raspberry muffins.
When berries are out of season, unavailable or way too expensive, you can substitute frozen mixed berries (no need to thaw). Here’s a tip I picked up from The Kitchn on baking with berries:
- Roll Frozen berries lightly in a small bowl of flour and add them to the batter.
- Fold frozen berries into the batter just enough to incorporate and stop mixing when you start seeing streaks of color.
- Over-mixing with frozen berries will cause your muffins to be greenish-blue or pink.
Why do berries sink to the bottom of muffins?
Berries will sink in muffins or cakes due to loose batter. They can also sink if using too many berries as the weight will pull them down.
If you’re questioning if you can add fruit to a cake batter and the batter is too thin, it’s probably a bad idea. The batter in this recipe is thick so berries will stay evenly distributed without sinking to the bottom.
How to Make Triple Berry Muffins:
Homemade muffins is easy peasy and following this method produces super soft and moist muffins with a perfect muffin top.
- Beat together eggs and sugar until thick and light in color
- Mix in remaining wet ingredients: Greek yogurt, oil, vanilla
- In a separate bowl, whisk together dry ingredients: flour, baking powder
- Whisk dry ingredients into wet ingredients in thirds
- Fold in berries, divide into lined cupcake tin (Amazon affiliate link) and bake
If you love your muffins glazed, this lemon glaze is a must try!
Love Berry Recipes? Try these next:
- Blueberry Pie bursting with blueberries
- Strawberry Cake with an unbelievable strawberry sauce
- Blueberry Crumble is bursting with blueberries with a crisp topping
- Strawberry Pretzel “Salad” is an easy, potluck favorite!
Mixed Berry Muffins
Ingredients
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup Greek yogurt , (or sour cream)
- 1/2 cup extra LIGHT olive oil, (not extra virgin)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups all-purpose flour , *measured correctly
- 2 tsp baking powder
- 1/2 cup strawberries, hulled and diced
- 1/2 cup raspberries
- 1/2 cup blueberries
Instructions
- Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.
- Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
- In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.
- Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
- Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.
Notes
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I love that my 3-year old is so into baking. She loved making these mixed berry muffins as much as she enjoyed eating them! And you’re probably wondering why I wasn’t wearing my princess costume as well… 😉
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!