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Home » Breakfast/Brunch » Mixed Berry Muffins

Mixed Berry Muffins

Last Updated on January 18, 2021. Originally Posted on January 22, 2021 By Laura Franco / Leave a Comment

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No one can resist a warm, sweet, berry-filled muffin any time of the day! They are delightfully moist and tasty.

Pretty ceramic muffin plate with three muffins. blueberries, raspberries, blackberries

Top Four Reasons Why We Love these Muffins

  • They come together quickly.
  • The dough is pleasantly sweet.
  • They are packed with fresh blueberries, raspberries, and blackberries.
  • They are fantastic breakfast, dessert, and even a snack.

Ingredients

Photo of mixed berry muffin ingredients

Flour – I use all purpose flour for this recipe.

Canola Oil – You can use canola or vegetable oil.

Greek Yogurt – I recommend using plain, non flavored yogurt.

Mixed Berries – Any type of berry mixture will work for this recipe.

Let’s Make Mixed Berry Muffins

  1. Place the berries into a medium-size bowl.
  2. Add the extra flour and sugar to the berries and gently mix. Set the berries aside.
  3. Use a stand or hand mixer and beat the eggs, butter, oil, milk, yogurt, and vanilla extract. Start at a slow speed as the mix is runny and may splatter.
  4. Add the sugar and continue to mix at medium speed.
  5. Add flour and baking powder and mix until fully incorporated.
  6. Gently fold the flour/sugar-coated berries into the mixture.
  7. Spray a muffin pan with non-stick spray.
  8. Fill the muffin tin 3/4 of the way.
  9. Bake at 400° for 17-19 minutes. The edges will be slightly brown.
  10. Cool on a wire rack.

Frequently Asked Questions

What is your top baking tip?

My top tip for any type recipe is to read the recipe completely before you begin.

Why do you add a tablespoon of sugar and flour to the raw berries?

The sugar and flour act as a coating to ensure that the berries don’t drop to the bottom of the muffin batter while baking.

Can I use frozen berries in this recipe?

While I prefer to use fresh berries, you can use frozen berries, simply thaw them on a plate covered with a paper towel to soak up the excess liquid, and then follow the recipe. Be very careful folding the berries into the batter as frozen berries are a bit more fragile than fresh berries.

Can I freeze the muffins?

Yes, these muffins freeze very well. Let them cool completely and then place them in a single layer in a zip-top bag and place them in the freezer. They will keep for 3-4 months. Thaw them in the refrigerator or on the countertop.

Krazy Kitchen Mom Tips

  • When spraying any baking or casserole dish with non-stick cooking spray, spray it over the open dishwasher door. The next time you run the dishwasher, the spray will wash away.
  • I recommending using an ice cream scoop to fill the muffin tin so that the muffins all turn out the same size.
  • After I fill the muffin tin with batter, I like to add a few extra berries to the top of each muffin and sprinkle them with a pinch of sugar.
muffins on a counters surrounded by berries

More Fruit Recipes

  • Peach and Blueberry Galette
  • Sweet Balsamic Strawberries
  • Lemon Berry Gin and Tonic
  • Slow Cooker Cranberry Apple Butter
  • Cranberry Margarita
muffins on a counters surrounded by berries

Mixed Berry Muffins

No one can resist a warm, sweet, berry-filled muffin any time of the day! They are delightfully moist and tasty.
Print Pin Rate
Course: Breakfast and Brunch, Breakfast/Brunch/Dessert
Cuisine: Amercian
Keyword: easy recipe, simple muffin recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18 muffins
Author: Laura Franco

Ingredients 

  • 2 eggs
  • 4 tbsp softened butter
  • 1/4 cup canola or vegetable oil
  • 1/2 cup milk
  • 1/2 cup plain Greek yogurt
  • 1-1/2 teaspoon vanilla extract
  • 1-1/2 cups sugar plus 1 extra tbsp for berry coating
  • 2-1/2 cups flour plus 1 extra tbsp for berry coating
  • 1-1/2 teaspoons baking powder
  • 1-1/2 cup mixed berries

Instructions

  • Preheat oven to 400°.
  • Place the berries into a medium-sized bowl. Add the extra flour and sugar to the berries, gently mix, and set aside.
  • Use a stand or hand mixer and beat the eggs, butter, oil, milk, yogurt, and vanilla. Start at a slow speed as the mix is runny and may splatter.
  • Add the sugar and continue to mix at medium speed.
  • Add flour and baking powder and mix until fully incorporated.
  • Gently fold the flour/sugar-coated berries into the mixture.
  • Spray a muffin pan with non-stick spray.
  • Fill the muffin tin 3/4 of the way to the top.
  • Bake for 17-19 minutes.
  • The edges will be slightly brown.
  • Cool on a wire rack.

Notes

  • When spraying any baking or casserole dish with non-stick cooking spray, spray it over the open dishwasher door. The next time you run the dishwasher, the spray will wash away.
  • I recommending using an ice cream scoop to fill the muffin tin so that the muffins all turn out the same size.
  • After I fill the muffin tin with batter, I like to add a few extra berries to the top of each muffin and sprinkle them with a pinch of sugar.

If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom

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Last Updated: January 18, 2021

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