Easy Mixed Berry Muffins from Scratch
Looking for a quick and easy mixed berry muffin recipe that doesn’t require a lot of supplies or special ingredients? This is the recipe for you!
Spring and summer are my favorite seasons for fresh berries, and there’s nothing better than using those juicy berries to bake muffins! These easy mixed berry muffins are made from scratch with real, wholesome ingredients, making them a great addition to your breakfast table or a perfect school snack for the kids. Whether you’re using fresh or frozen berries, this great recipe is sure to be a hit!
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blueberry muffin recipe
Why You’ll Love This Easy Muffin Recipe
- It’s an easy recipe that comes together quickly in just one large bowl.
- You can use a mixture of berries, including strawberries, blueberries, raspberries, and blackberries, for delicious triple berry muffins.
- It’s made with simple pantry staples like all-purpose flour, granulated sugar, and vanilla extract.
- These muffins stay fresh in an airtight container, so you can enjoy them for days!
Ingredients for Mixed Berry Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 large egg (at room temperature)
- 1/2 cup milk
- 1/4 cup melted butter, cooled slightly
- 1/2 teaspoon vanilla extract
- 2 cups fresh berries or frozen berries, chopped if large
Kitchen Supplies
- Muffin tin
- Paper liners or cooking spray
- Large bowl
- Measuring cups and spoons
- Spatula or wooden spoon
- Cooling wire rack
How to Make Mixed Berry Muffins
- Preheat oven to 400°F. Line a muffin tin with paper liners or lightly grease.
- Melt your butter in a small bowl or use your measuring cup if it is microwave safe. Allow to cool slightly.
- In a large bowl, whisk together the flour mixture (all-purpose flour, granulated sugar, and baking powder).
- Add wet ingredients to the flour mixture: milk, cooled melted butter, whisked egg and vanilla extract. Gently mix until just combined.
- Gently fold in the mixed berries. If using frozen berries, do not thaw them first. If using large berries, like strawberries, diced them up until they are around the size of a blueberry.
- Divide batter evenly among the muffin cups, filling about 2/3 full.
- Bake muffins for 20-25 minutes in the preheated oven, or until golden brown and a toothpick comes out clean.
- Transfer to a wire rack and allow cooled muffins to rest before serving.
Tips for the Best Muffins
- Use room temperature ingredients for a smooth muffin batter.
- If using frozen mixed berry blend, toss them in a bit of all-purpose flour to prevent them from sinking.
- For perfect muffins, do not overmix the batter – a few lumps are okay!
- Store leftover muffins in an airtight container or wrap them individually in plastic wrap.
How to Serve Mixed Berry Muffins
- Enjoy warm with a pat of butter or a drizzle of honey.
- Pair with coffee or tea for a cozy breakfast.
- Serve as a great way to add a fruity treat to brunch.
FAQs & Substitutions
Can I use different berries?
Yes! Try a mixture of berries like strawberries blueberries, blackberries, or raspberries.
Can I make these muffins dairy-free?
Yes! Substitute the milk with almond or oat milk and use coconut oil instead of melted butter, just note that it will change the flavor and texture some.
How do I store leftover muffins?
Keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage. To freeze, wrap in plastic wrap and store in an airtight container or ziploc bag.
These mixed berry muffin recipes are a great way to use up fresh berries and make a delicious, homemade treat. Give them a try and let me know how they turn out!
Easy Mixed Berry Muffins Made from Scratch
Equipment
- Large bowl
- measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar cane sugar if you have it
- 2 teaspoons baking powder
- 1 large egg room temperature will make smoother batter
- 1/2 cup milk
- 1/4 cup melted butter cooled slightly
- 1/2 teaspoon vanilla extract
- 2 cups fresh berries or frozen berries chopped if large
Instructions
- Preheat oven to 400°F. Line a muffin tin with paper liners or lightly grease.
- Melt your butter and allow to cool slightly.1/4 cup melted butter
- In a large bowl, whisk together the flour, sugar, baking powder.1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder
- Add wet ingredients to the flour mixture. Mix with a large spoon until combined.1 large egg (whisked), 1/2 cup milk, 1/4 cup melted butter, 1/2 teaspoon vanilla extract
- Gently fold in the mixed berries of choice until distributed throughout batter. 2 cups fresh berries or frozen berries
- Divide batter evenly among the muffin cups, filling about 2/3 full.
- Bake muffins for 20-25 minutes in the preheated oven, or until golden brown and a toothpick comes out clean.
- Transfer to a wire rack and allow cooled muffins to rest before serving.
Notes
- Classic Triple Berry – Blueberries, raspberries, and blackberries make a great berry blend.
- Strawberry & Blueberry – This is probably my favorite berry combo for these muffins.
- Cherry & Blackberry – Make sure your cherries are sweet to balance the tartness of blackberries.
