Mixed Berry Muffins Recipe

Why You’ll Love This Recipe

Mixed Berry Muffins are soft, moist, and bursting with juicy berries in every bite. Whether you use fresh or frozen fruit, these bakery-style muffins are easy to make and perfect for breakfast, brunch, or a grab-and-go snack. With a tender crumb and a lightly sweet flavor, they’re a berry lover’s dream.

ingredients

this Recipe

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

all-purpose flour
granulated sugar
baking powder
baking soda
salt
eggs
milk (or buttermilk)
vegetable oil or melted butter
vanilla extract
lemon zest (optional)
mixed berries (fresh or frozen – blueberries, raspberries, strawberries, blackberries)

Optional topping:
coarse sugar or streusel topping

directions

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

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

In another bowl, whisk together eggs, milk, oil (or melted butter), vanilla extract, and lemon zest if using.

Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.

Gently fold in the mixed berries.

Divide the batter evenly among the muffin cups, filling about ¾ full.

Sprinkle with coarse sugar or streusel topping if desired.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan 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: 20–25 minutes
Total time: 35–40 minutes

Variations

Use all one type of berry or swap in dried fruit or chocolate chips.
Add a cinnamon sugar swirl or citrus glaze for extra flavor.
Make them mini for bite-sized treats—adjust bake time accordingly.
Use whole wheat flour for a heartier muffin.

storage/reheating

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze for up to 2 months and thaw at room temperature.
Warm in the microwave for 10–15 seconds before serving.

FAQs

Can I use frozen berries?
Yes, no need to thaw—just toss in a bit of flour to prevent bleeding.

Can I use buttermilk instead of milk?
Absolutely—it adds extra moisture and a slight tang.

Why are my muffins dense?
Overmixing can lead to tough muffins—mix just until combined.

Can I make them vegan?
Yes, use plant-based milk, flax eggs, and oil or vegan butter.

How do I prevent berries from sinking?
Toss berries with a spoonful of flour before folding them in.

Can I add nuts?
Yes, chopped walnuts or almonds add great texture.

Conclusion

Mixed Berry Muffins are the perfect combination of fruity, fluffy, and flavorful. Whether you enjoy them warm with butter or as a portable treat, these muffins are a delicious way to enjoy a medley of berries any time of year.

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