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 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… 😉
I kinda didn’t totally follow the recipe. That’s just how I roll generally. I used regular canola oil, and did not ‘*measure correctly’ the flour. I don’t even know what that means, I didn’t read the asterisk note. I also did not use berries. I thawed a portion if No Name mixed fruit with pineapple, peaches, grapes and strawberries, then I added an apple past it’s prime. Oh, and I threw in a tablespoonish of cinnamon – I’d add more next time. The recipe turned out FANTASTIC!!! So delicious, and significantly more affordable given the price comparison of fresh berries and frozen fruit.
I’m so happy you enjoyed that. Thank you for sharing that with us, Colleen!
Measured correctly means the weight in grams for flour. Typically 1 cup of flour is 125 grams. Measuring helps not using more flour where your baked goods will end up dense.
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.
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
My family love your muffins it’s so good and have made them this is my third times now.
Thx 🙏
Great to hear that your family loves this a lot! Thank you so much for sharing.
Can I have the lemon glaze recipe please it sounds delicious and I would like to try it
Hi Diane, sure! Here’s my Lemon Glaze Recipe.
I love all your recipes! Thank you for sharing your knowledge and talent with us❤️
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 👏🇨🇦
That’s just awesome! Thank you for sharing your wonderful review, Linda!
The berries muffins is so nice , I have made them second times now.
Olive oil a big mistake in this recipe!!!!!
Too bad a waste of ingredients, perhaps butter is a better substitute?
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.).
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.
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 ❤️
Hi! These are yummy. What’s the best way to store these? And how far in advance can these be made?
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.
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.
Hey Tanya, great to hear that you loved it! Thank you for sharing that with us.
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!
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!
I’ll gLad to hear that, Penny! You’re very welcome.
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.