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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.
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
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
- Place the berries into a medium-size bowl.
- Add the extra flour and sugar to the berries and gently mix. Set the berries aside.
- 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.
- 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.
- Bake at 400° for 17-19 minutes. The edges will be slightly brown.
- Cool on a wire rack.
Frequently Asked Questions
My top tip for any type recipe is to read the recipe completely before you begin.
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.
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.
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.
More Fruit Recipes
- Peach and Blueberry Galette
- Sweet Balsamic Strawberries
- Lemon Berry Gin and Tonic
- Slow Cooker Cranberry Apple Butter
- Cranberry Margarita
Mixed Berry Muffins
Ingredients
Method
- 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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