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Fresh mixed berry muffins with crumb topping on a wooden board, surrounded by raspberries and blueberries.

Mixed Berry Muffins

Soft, fluffy muffins studded with juicy blueberries, raspberries, strawberries, and blackberries. Bakery-style golden tops, tender crumb, and an easy batter that uses pantry staples—perfect for breakfast, brunch, snacks, or freezing for later.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 210 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon lemon zest (optional)
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, rested 5 minutes)
  • 1/2 cup vegetable oil or melted butter, cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mixed berries (blueberries, raspberries, chopped strawberries, blackberries), fresh or frozen
  • 1 tablespoon all-purpose flour (for tossing berries)
  • coarse sugar for topping (optional)

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  • In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
  • In a medium bowl whisk the eggs, then whisk in buttermilk, oil (or melted butter), and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; the batter should be slightly lumpy. Do not overmix.
  • Toss the mixed berries with 1 tablespoon flour, then gently fold them into the batter to distribute without crushing.
  • Divide the batter evenly among muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if using.
  • Bake 20–25 minutes (typically 18–22 minutes for powerful ovens) until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer muffins to a cooling rack to cool completely or serve warm.
  • Storage: Keep in an airtight container at room temperature up to 2 days or refrigerate up to 5 days. Freeze up to 3 months; thaw at room temperature or warm briefly in a 300°F oven.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.5gSodium: 180mgFiber: 1gSugar: 12g
Keyword Baking, Brunch, Easy Muffins, Freezer Friendly, Mixed Berry Muffins
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