Mixed Berry Muffins

Made with fresh or frozen berries, & Greek yogurt, these Mixed Berry Muffins are fluffy and sweet, loaded with all the berry flavor you love.

Mixed Berry Muffins are a delicious and easy breakfast to make! This recipe only requires a few simple ingredients and takes less than 30 minutes to prepare.

This is why I love these muffins so much. Not only are they so crazy easy to make, but it’s fast too. I can be serving them up almost as fast as the craving comes on.

I whip these up almost every Friday afternoon when the berries are in season and we have an abundance of fruit around here. They are perfect for a quick breakfast before we head out to work on the yard or garden on a weekend morning.

I know you’ll love these as much as we do. SOOOOO GOOD!

Here are some commonly asked questions

How many muffins will this recipe make?

This recipe will make about 12 muffins. You can easily double the recipe if you need more than one dozen muffins.

What type of flour should I use for mixed berry muffins?

I like to use all-purpose flour for mixed berry muffins. You can try them using different types if you like, however, using a higher-protein flour such as wheat or almond flour will help to create a firmer texture.

What type of berries can I use in mixed berry muffins?

You can use any type of berries you like in mixed berry muffins. My personal combo is blueberries, blackberries, and strawberries. If we are lucky enough to get some huckleberries throughout the season, I like to add those in there too.

Can I freeze mixed berry muffins?

Yes, mixed berry muffins can be frozen. Simply let them cool completely, then place them in an airtight container or freezer bag and freeze for up to 2 months.

To enjoy again – just thaw in the refrigerator overnight before serving.

Can I make mixed berry muffins without oil?

Yes – these mixed berry muffins can be made without oil, but it is recommended that you use at least some oil in the recipe to help with texture and flavor. Try using unsweetened applesauce in place of the oil if you don’t have any or don’t want to use it.

Ingredients for Mixed Berry Muffins

• all-purpose flour
• granulated sugar
• baking powder
• milk
• large egg
• vegetable oil
• Greek yogurt
• pure vanilla extract
• fresh mixed berries

Can I substitute the yogurt?

I do not recommend omitting the yogurt as it keeps the muffins moist. However, you can use low-fat or fat-free yogurt. You can also use sour cream if you don’t have Greek yogurt. Keep in mind that you will lose some flavor when reducing the fat- the fat is where the flavor is.

Can I use regular yogurt instead of Greek yogurt?

For this recipe, you will need to use Greek yogurt or sour cream. Using a regular yogurt won’t have the right consistency to give the muffins what they need to be light and fluffy.

How to Make Mixed Berry Muffins

1. Preheat the oven to 350F.
2. Grease 12 standard muffin tins with bakers release or line them with paper liners.
3. Whisk together the flour, sugar, and baking powder in a medium bowl.
4. Then whisk together the milk, egg, vegetable oil, yogurt, and vanilla in another medium bowl.
5. Add the wet ingredients to the dry and mix them together until just combined.
6. Gently fold the mixed berries into the batter.
7. Fill each of the muffins until they are ⅔ full.
8. Bake until a toothpick inserted into the center of a muffin comes out clean– about 15 minutes.
9. Remove them from the oven and enjoy.
10. For storage, place them in an airtight container at room temperature for up to 3 days.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1. 

• equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake or muffin pan.

How to store leftover muffins

Place any leftover muffins in an airtight container and keep them at room temperature for up to 2 days. You can also keep them in the refrigerator for up to 5 days. Just be sure to bring them to room temperature before serving again – they are so much better when they aren’t cold.

What to serve with these delicious muffins

We love to grab one of these muffins and pair it with so many great recipes. Here are just a few of our favorites…

• scrambled eggs
• oven-cooked bacon
• matcha shake
• poached eggs
• overnight oats
• soft-boiled eggs
• fruit salad

Products I love when making mixed berry muffins…

This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)

• prep bowls
• measuring cups
• measuring spoons
• muffin tin
• cooling rack

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If you love this easy muffin recipe, you’re going to love these other recipes for muffins too. Please click each link below to find the easy, printable recipe!

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