Soft and moist muffins filled with a mix of fresh or frozen berries—perfect for breakfast or a snack.

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup milk (dairy or plant-based)
1/2 cup plain Greek yogurt or sour cream
1/4 cup vegetable oil or melted butter
2 tsp vanilla extract
1 1/2 to 2 cups mixed berries (fresh or frozen: blueberries, raspberries, blackberries)
Optional: coarse sugar or streusel topping

Cook Mode Prevent your screen from going dark

Preheat oven to 375 °F (190 °C). Line a 12‑cup muffin tin with liners or grease well.
In a bowl, whisk together flour, baking powder, baking soda, salt, and both sugars.
In another bowl, beat eggs with milk, yogurt, oil, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir until just combined—don’t overmix.
Gently fold in mixed berries.
Divide batter evenly between muffin cups, filling about 3/4 full.
If desired, sprinkle coarse sugar or streusel on top.
Bake 18–22 minutes, until tops are golden and a toothpick comes out clean or with a few moist crumbs.
Let muffins cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for 2 days, or freeze for up to 3 months.

Use fresh berries to avoid color bleeding, or toss frozen berries in a little flour before adding.
Mix in chocolate chips, chopped nuts, or lemon zest for added flavor.
For lighter muffins, substitute applesauce for some of the oil.
Do not overbake—muffins stay moist with a few crumbs on the toothpick.
Add a sprinkle of cinnamon or nutmeg to the batter for warmth.