Why You’ll Love This Recipe

Mixed Berry Muffins are soft, fluffy, and bursting with juicy berries in every bite. With a golden top and tender crumb, they’re perfect for breakfast, brunch, or a sweet snack. Easy to whip up with fresh or frozen berries, these muffins are colorful, flavorful, and always a hit with kids and adults alike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
unsalted butter (melted or softened)
granulated sugar
eggs
vanilla extract
milk or buttermilk
fresh or frozen mixed berries (such as blueberries, raspberries, blackberries, strawberries)
optional: coarse sugar for topping

directions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream together the butter and sugar until light. Beat in the eggs and vanilla extract.

Add the dry ingredients to the wet mixture, alternating with the milk or buttermilk, mixing just until combined.

Gently fold in the mixed berries, being careful not to overmix.

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Sprinkle with coarse sugar if desired for a crunchy top.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 12 muffins.
Preparation time: 10 minutes
Baking time: 18–22 minutes
Cooling time: 10 minutes
Total time: 40–45 minutes

Variations

Add lemon zest for a citrusy kick.
Use almond extract instead of vanilla for a nutty note.
Swap butter for oil for an even softer texture.
Top with a streusel crumble for extra sweetness.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days or freeze for up to 2 months.
To reheat, microwave a muffin for 10–15 seconds or warm in a 300°F (150°C) oven for 5–7 minutes.

FAQs

Can I use frozen berries?
Yes, use them straight from the freezer and toss lightly in flour to prevent bleeding.

How do I keep the berries from sinking?
Lightly coat them with flour before folding into the batter.

Can I use whole wheat flour?
Yes, substitute up to half for a heartier muffin.

Why are my muffins dry?
Overbaking or too much flour can cause dryness. Measure carefully and check doneness early.

Can I make mini muffins?
Yes, reduce baking time to 10–12 minutes.

What kind of berries work best?
Any mix—blueberries, raspberries, blackberries, chopped strawberries—all taste great.

Can I make these dairy-free?
Yes, use plant-based milk and dairy-free butter or oil.

Can I reduce the sugar?
Yes, reduce by 1/4 cup if you prefer a less sweet muffin.

Do I need a stand mixer?
No, these muffins can be mixed by hand easily.

Can I double the recipe?
Yes, double all ingredients and bake in two muffin pans.

Conclusion

Mixed Berry Muffins are a delicious way to enjoy the sweetness of ripe berries wrapped in a fluffy, golden package. Easy to make and endlessly customizable, they’re a go-to recipe for brightening any morning or satisfying your afternoon cravings. Bake a batch and enjoy the burst of berry goodness in every bite.