Mixed Berry Muffins

Name: Mixed Berry Muffins
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 ½ cups all-purpose flour (plus 2 teaspoons, divided); 2 ½ teaspoons baking powder; 1 teaspoon kosher salt; 1 cup granulated sugar; 2 large eggs (room temperature); ½ cup unsalted butter (melted and slightly cooled); 1 cup buttermilk (room temperature); 2 teaspoons vanilla extract; ½ cup diced strawberries; ½ cup blueberries; ½ cup raspberries

These Mixed Berry Muffins are moist, fluffy, and bursting with sweet blueberries, strawberries, and raspberries. A perfect way to start the day or enjoy as a midday snack.

Mixed berry muffins on a black serving plate with fruit in the background.

Why You Will Love This Recipe

This easy muffin recipe requires no electric mixer and delivers bakery-style muffins right from your own kitchen!

We started with our go-to strawberry muffin base and gave it a berry-packed twist with a mix of strawberries, blueberries, and raspberries. These muffins come out soft, tender, and loaded with bright, fresh fruit flavor in every bite.

Mixed berry muffins on a dark serving platter with fruit in the background.

They’re freezer-friendly, great for meal prep, and stay moist for days—perfect for busy mornings, lunchboxes, or afternoon treats.

Some other delicious breakfast bakery goodies include our amazing Morning Buns, Blueberry bread, Lemon Crumb Cake, or some fabulous easy One-Hour Orange Rolls.

Ingredients needed to make mixed berry muffins.

See the recipe card below for the full list of ingredients and amounts.

How To Make Mixed Berry Muffins

Line a muffin tin with paper liners or spray with nonstick baking spray that contains flour.

In a medium bowl, whisk together the flour, baking powder, and kosher salt. In a large bowl, whisk the sugar and eggs until thick and pale—about 1 minute.

Slowly add the melted butter, mixing until combined. Then add the buttermilk and vanilla extract and stir until smooth.

Toss the diced berries with two teaspoons of flour. We used a mix of ½ cups strawberries, ½ cups blueberries, and ½ cups raspberries. Gently fold the dry ingredients and floured berries into the wet mixture until just combined. Be careful not to overmix—it’s okay if some lumps and a little flour remain.

Mixed berry muffin batter in a glass bowl.

Cover the bowl with plastic wrap and let the batter rest for 15 minutes while you preheat the oven to 425°F.

info

Resting the muffin batter allows the starches in the flour additional time to absorb the liquids, causing them to swell. This results in a much better structured muffin, allowing for a nice rounded dome.

Using a cookie or ice cream scoop, divide the batter evenly among the muffin liners. Bake for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Mixed berry muffins in a muffin tin ready to be baked.

Baked mixed berry muffins in a muffin tin on a cutting board.

Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to finish cooling. Serve and enjoy!

Tips

I prefer fresh berries, but you can also use frozen. Thaw them slightly, then dice them into smaller pieces.
Measure the flour properly. Aerate, spoon, and swoop level.
Use room temperature buttermilk and eggs.
Melt the butter and let it cool a little before adding it to the other ingredients.
DO NOT overmix! Overmixing will result in dense, tough muffins.
The muffin cups will be full.
Letting the batter rest for 15 minutes will give you taller, more rounded muffin tops.
Place a baking sheet under the muffin pan so the bottoms don’t brown too much.
Do NOT overbake the muffins. They will dry out.
For best quality, store the muffins at room temperature for up to 3 days. Alternatively, freeze them in freezer bags for up to 2 months.

Variations

Use a lemon glaze. Mix together 1 cup powdered sugar, 1 teaspoon lemon zest, and 1-2 tablespoons of lemon juice. Drizzle over completely cooled muffins.
Use a streusel topping. In a small bowl, whisk together the 1/4 cup all-purpose flour and 1/4 cup granulated sugar. Cut in 2 tablespoons of unsalted butter with a pastry blender or a fork until crumbly. Refrigerate until ready to use, sprinkle evenly over each muffin, and bake.
Add lemon zest to the muffin batter.
If you want to make mini muffins I suggest dicing the berries into smaller pieces.

FAQs

Can I use frozen berries instead of fresh?

Yes! Frozen berries work well in this recipe. There’s no need to thaw them completely—just toss them with a bit of flour and fold them into the batter straight from the freezer. This helps prevent excess bleeding and keeps the muffins from turning too soggy.

Why do I need to let the batter rest before baking?

Letting the muffin batter rest for about 15 minutes allows the flour to fully absorb the liquid. This improves the texture and structure of the muffins, giving you those beautifully tall, bakery-style domes.

How should I store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. Just let them thaw at room temp or warm briefly in the microwave before enjoying.

Other Delicious Muffin Recipes