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Mixed Berry Muffin Recipe for Sweet Fruity Breakfast Treats

Mixed Berry Muffin Recipe

Fresh berries tucked into soft, bakery-style muffins give you the perfect balance of sweetness and bright fruity flavor.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 Muffins
Calories: 245
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
Wet Ingredients
  • 2 large eggs
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt
Mixed Berry Filling
  • 1 cup fresh blueberries
  • 3/4 cup chopped strawberries
  • 1/2 cup raspberries
  • 1 tablespoon flour for coating berries
Optional Topping
  • 2 tablespoons coarse sugar
  • A few extra berries for topping

Method
 

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners so the muffins release cleanly and bake evenly from the start.
  2. Whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined because this helps distribute the leavening agents throughout the batter.
  3. In another bowl, mix the eggs, melted butter, milk, vanilla extract, and Greek yogurt until smooth and creamy to create a moist muffin base.
  4. Stir the wet ingredients into the dry ingredients gently until just combined, then carefully fold in the mixed berries without crushing them.
  5. Divide the batter evenly into the muffin cups, top with coarse sugar if desired, and bake for 20 to 22 minutes until golden and fluffy.
  6. Let the muffins cool in the pan briefly before transferring them to a wire rack so they hold their shape and texture properly.

Notes

  • Coating the berries lightly in flour helps keep them suspended in the batter instead of sinking to the bottom while baking.
  • Avoid overmixing once the flour is added because excessive stirring creates tough muffins with a dense texture instead of a soft crumb.
  • Allow the melted butter to cool slightly before mixing it with the eggs so the batter stays smooth and properly emulsified.
  • Filling the muffin cups evenly helps all the muffins bake at the same rate, preventing some from drying out before others are done.
  • Cooling the muffins on a wire rack prevents steam from collecting underneath, which keeps the bottoms from turning soggy.