Why You’ll Love This Recipe

Mixed Berry Muffins are soft, fluffy, and bursting with the sweet-tart flavor of fresh or frozen berries. Perfect for breakfast, brunch, or an afternoon snack, these muffins are easy to make and deliver bakery-quality results at home. Their golden tops and juicy berry centers make them both visually appealing and delicious.

ingredients

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

all-purpose floursugarunsalted buttereggswhole milkyogurt or sour creamvanilla extractbaking powderbaking sodasaltmixed berries (blueberries, raspberries, strawberries, blackberries – fresh or frozen)coarse sugar (optional, for topping)

directions

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

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Mix in the yogurt (or sour cream) and milk until well combined.

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

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

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

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Sprinkle coarse sugar on top of each muffin for a crunchy topping, if desired.

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

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 15 minutes
Baking time: 18–22 minutes
Cooling time: 10 minutes
Total time: 45 minutes

Variations

Use lemon zest in the batter for a fresh citrus note.
Add a cinnamon-sugar swirl for extra flavor.
Substitute part of the flour with whole wheat flour for a heartier texture.
Top with a streusel crumble for bakery-style muffins.

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 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 without thawing to prevent excess moisture.

Can I use just one type of berry?
Absolutely, the recipe works well with only blueberries, raspberries, or any single berry.

How do I keep berries from sinking?
Toss them in a tablespoon of flour before folding into the batter.

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

Why are my muffins dry?
Be careful not to overbake and measure ingredients accurately, especially the flour.

Can I make this recipe dairy-free?
Yes, use plant-based milk and dairy-free yogurt or sour cream.

Are these muffins sweet?
They are moderately sweet, balanced by the tartness of the berries.

What’s the best way to mix the batter?
Mix until just combined to avoid tough muffins.

Can I double the recipe?
Yes, just ensure even distribution of berries and adjust baking time slightly if needed.

Are these good for kids?
Definitely! They’re soft, fruity, and easy to eat.

Conclusion

Mixed Berry Muffins are a simple yet satisfying treat, perfect for any time of day. Whether you’re enjoying them fresh from the oven or reheating from frozen, their fruity bursts and soft crumb make them a delightful homemade option. Give them a try and add a burst of berry goodness to your baking routine.