By Becky Hardin
Published Mar 20, 2024
Mixed Berry Muffins are fluffy, sweet, and speckled with the perfect amount of fresh mixed berries! These fruity bakery-style muffins can be made with strawberries, blueberries, blackberries, raspberries, or any mix of your favorites. I love making these for a grab and go breakfast for my boys, or for an after school snack for neighborhood kids. They’re perfect for spring and summer when berries are at their ripest and most flavorful!
What’s in This Mixed Berry Muffin Recipe?
If you love blueberry muffins , you’ll love this double-berry muffin recipe too! It’s made with pantry staples, berries, and Greek yogurt–my not-so-secret ingredient that makes these treats so tasty.
- Flour: All-purpose flour gives these muffins structure.
- Baking Powder: Helps the muffins rise sky-high.
- Sugar: Granulated sugar sweetens the muffins.
- Egg: Adds richness and helps bind the muffins.
- Yogurt: Plain or vanilla Greek yogurt adds richness, moisture, and a balancing tangy flavor to the muffins, making them unbelievably fluffy.
- Oil: Vegetable oil (or any other neutral oil) adds moisture to the muffins, making them tender.
- Milk: Any kind of milk works perfectly to add moisture to these muffins.
- Vanilla: Pure vanilla extract enhances the sweetness of the muffins.
- Berries: You’ll need a cup of your favorite berries. Any combination of blueberries, blackberries, raspberries, or strawberries will work.
Notes from the Test Kitchen
These beautiful mixed berry muffins are perfectly moist, tender, and berry-licious. Studded with blueberries and strawberries, they’re sweet, tart, and scrumptious! My kids aways gobble these up, I always make a double batch.
Variations on Berry Muffins
Chocolate chips are a wonderful addition to this easy berry muffin recipe (how I prefer them)! You can sprinkle them in with the berries to balance the fruity flavors. Milk, semi-sweet, and dark chocolate chips all work well here.
How to Store
After baking, let berry muffins cool to room temperature on a cooling rack. Then store them in an airtight container at room temperature for up to 3 days. Eat them at room temp, or warm them slightly in the microwave (no more than 30 seconds).
How to Freeze
I always let the muffins cool fully before freezing–any residual heat will mess with the consistency and texture of the muffins. Place them in a freezer-safe resealable bag, and freeze for up to 3 months. Thaw before serving.
Ingredients1x2x3x
- ▢ 2 cups all-purpose flour 240 grams
- ▢ 1 teaspoon baking powder 4 grams
- ▢ ¾ cup granulated sugar 150 grams
- ▢ 1 large egg 50 grams
- ▢ ¼ cup Greek yogurt 57 grams
- ▢ ⅓ cup vegetable oil 67 grams
- ▢ 1 cup milk 227 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1 cup chopped mixed berries about 140 grams (see note)
Video
Instructions
- Preheat oven to 350°F. Grease a 12-count muffin tin with nonstick spray or line with paper liners. Set aside.
- In a medium bowl, whisk the flour, baking powder, and sugar together. 2 cups all-purpose flour, 1 teaspoon baking powder, ¾ cup granulated sugar
- In another bowl, whisk the egg, yogurt, oil, milk, and vanilla together. 1 large egg, ¼ cup Greek yogurt, ⅓ cup vegetable oil, 1 cup milk, 1 teaspoon pure vanilla extract
- Pour the wet ingredients to the dry ingredients and mix just until combined.
- Gently fold the chopped berries into the batter. 1 cup chopped mixed berries
- Use a portion scoop to fill each muffin well with batter, about ⅔ full.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack.
Equipment
- Kitchen Scale (optional)
- Muffin Tin
- Cookie Portion Scoop
Becky’s Tips
- Berries: Use 1 cup of your favorite berries! I used a combination of blueberries and chopped strawberries, but raspberries and blackberries would also be delicious. If using frozen berries, do not thaw – chop them before adding to the batter.
- Don’t over-mix the muffin batter. There shouldn’t be any dry flour, but stop mixing as soon as it’s combined. Over-mixing can cause dense and chewy muffins.
- Make sure that your oven is fully pre-heated before adding in the muffins. If it is cold, they won’t cook through properly.
- Try swapping the mixed berries for chocolate chips!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Mixed Berry Muffins Step by Step
Prep: Preheat your oven to 350°F. Grease a 12-count muffin tin with nonstick spray or line with paper liners. Set aside.
Whisk the Dry: In a medium bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ¾ cup of granulated sugar together.
Mix the Wet: In another bowl, whisk 1 large egg, ¼ cup of Greek yogurt, ⅓ cup of vegetable oil, 1 cup of milk, and 1 teaspoon of pure vanilla extract together.
Make the Batter: Pour the wet ingredients into the dry ingredients and mix just until combined.
Add the Berries: Gently fold 1 cup of chopped mixed berries into the batter.
Scoop the Muffins: Use a portion scoop to fill each muffin well with batter, about ⅔ full.
Bake and Cool: Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack.
Use 1 cup of your favorite berries! I used a combination of blueberries and chopped strawberries, but raspberries and blackberries would also be delicious.
Absolutely! Bake mini muffins at 350°F for 11-13 minutes, or until a toothpick inserted into the center comes out clean.
I haven’t tested it, but you can certainly try replacing the all-purpose flour with a gluten-free 1:1 flour substitute.
More Muffin Recipes To Try
- Banana Muffins
- Beer Bread Muffins
- Morning Glory Muffins
- Cranberry Muffins
- Chocolate Chip Muffins
- Banana Nutella Muffins
- Blueberry Pancake Mix Muffins
Mixed Berry Muffins Recipe
Equipment
- Kitchen Scale (optional)
- Muffin Tin
- Cookie Portion Scoop
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking powder 4 grams
- ¾ cup granulated sugar 150 grams
- 1 large egg 50 grams
- ¼ cup Greek yogurt 57 grams
- ⅓ cup vegetable oil 67 grams
- 1 cup milk 227 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup chopped mixed berries about 140 grams (see note)
Instructions
- Preheat oven to 350°F. Grease a 12-count muffin tin with nonstick spray or line with paper liners. Set aside.
- In a medium bowl, whisk the flour, baking powder, and sugar together. 2 cups all-purpose flour, 1 teaspoon baking powder, ¾ cup granulated sugar
- In another bowl, whisk the egg, yogurt, oil, milk, and vanilla together. 1 large egg, ¼ cup Greek yogurt, ⅓ cup vegetable oil, 1 cup milk, 1 teaspoon pure vanilla extract
- Pour the wet ingredients to the dry ingredients and mix just until combined.
- Gently fold the chopped berries into the batter. 1 cup chopped mixed berries
- Use a portion scoop to fill each muffin well with batter, about ⅔ full.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack.
Video
Notes
- Berries: Use 1 cup of your favorite berries! I used a combination of blueberries and chopped strawberries, but raspberries and blackberries would also be delicious. If using frozen berries, do not thaw – chop them before adding to the batter.
- Don’t over-mix the muffin batter. There shouldn’t be any dry flour, but stop mixing as soon as it’s combined. Over-mixing can cause dense and chewy muffins.
- Make sure that your oven is fully pre-heated before adding in the muffins. If it is cold, they won’t cook through properly.
- Try swapping the mixed berries for chocolate chips!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
