Recipe updated 2022
Do you love berries? You do? Great! These mixed berry muffins are perfect for all you berry lovers out there. And, you can even mix and match your favorite berries to bake up a delicious and healthy breakfast treat.
This mixed berry muffin recipe is filling, delicious, and – as is the case with most of the muffins I like to bake – cuts back on saturated fat while bumping up the fiber by using whole wheat flour. This recipe is inspired by these blackberry muffins. Here I went with a mix of all purpose flour with white whole wheat, but you could certainly use all whole wheat if you like. I just happened to use what I had on hand.
And speaking of using what you have on hand, I used a mix of blackberries and strawberries, but you can use blueberries, raspberries, or whatever you like!
Greek yogurt helps give the muffins a wonderful fluffy texture, and a little dash of cinnamon imparts the coziest flavors to pair with the berries. Seriously, these smell so amazing!
How to Make Mixed Berry Muffins
To make these mixed berry muffins, start by mixing your dry ingredients together in a large mixing bowl.
Next, in a separate bowl, mix your wet ingredients together.
Then, add the wet ingredients to the dry and gently mix together (the mixture will be very thick, but I promise it will come together). After this add in the berries that you have already washed and sliced and fold in until the berries are mixed throughout. Whether you are using fresh berries or frozen berries, be sure to slice them into smaller more uniform pieces before adding them and any juices from the berries after slicing to the batter.
This is a thicker muffin batter, so scooping or spooning the batter, rather than pouring it, into the prepared muffin tin will work best.
These mixed berry muffins freeze well, so making a batch on a weekend will give you muffins for days! I freeze them in a large freezer bag, then when I’m ready to eat one during the week, I’ll pop it in the microwave for about 30-45 seconds to warm it up.
Also, these mixed berry muffins are toddler approved, husband approved, and mom approved 🙂 Our family can’t get enough of them, and I hope you family will love them too! They’re definitely a hit in our house, and with less sugar, I never feel bad about serving one for breakfast paired with some Greek yogurt and an egg.Print
Mixed Berry Muffins
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: breakfast
Easy and delicious mixed berry muffins made with whole wheat flour – these are perfect for a quick and healthy breakfast! Great paired with Greek yogurt on the side.
1 cup all purpose flour
1 1/2 cups white whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup plain Greek yogurt
1/2 cup sugar
1/4 cup olive oil, or other vegetable oil such as avocado oil
2 tsp vanilla
1 3/4 cups blackberries and strawberries, rinsed then sliced into 1/2 inch pieces
optional: additional sugar to sprinkle over top of muffins before baking
- Preheat oven to 400F.
- Prepare muffin tins by spraying cups with baking spray or setting out paper muffin cups for 12 muffins.
- In a large mixing bowl, combine all purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Stir to mix.
- In another large mixing bowl, combine eggs, greek yogurt, sugar, olive oil, and vanilla. Whisk gently to mix ingredients together.
- Add wet ingredients slowly to dry ingredients, mixing gently to combine. Stir until only just mixed. NOTE: The batter will be very thick, similar to a dough.
- Gently fold berries and any additional juice from the berries after slicing into the batter, being careful not to over mix.
- Divide batter evenly into muffin cups. Optional: sprinkle sugar over muffin batter before baking.
- Bake at 400F for 15-20 minutes or until toothpick inserted into the center of muffins comes out clean.
- Allow to cool slightly before removing each muffin to a cooling rack.
These muffins are lower in sugar – for a sweeter muffin, or if your blackberries are tart, can use 3/4 cup sugar instead of 1/2 cup.
Slice the berries into 1/2 inch pieces and reserve any juices from slicing to mix into the batter when adding the berries.
I used strawberries and blackberries, but you can use your favorite berries here, or whatever is in season!
You can use all white whole wheat flour here, or a mix of all purpose and white whole wheat.
These muffins freeze well – lay them flat in one layer in a large freezer bag to freeze. When you’re ready to eat, warm up in the microwave for 30-45 seconds.
Keywords: mixed berry, muffins, breakfast, brunch, baking, quick breads, healthy muffins, healthy breakfast, brunch, healthy recipes, whole wheat
Something must be missing, SUPER DRY, VERY CRUMBLY mix, wasted all those Ingredients, super bummed
Hi Roxane! I’m so sorry that these didn’t turn out well for you!! I’m not sure what happened with the muffins as I’ve not had any issues with them before. In thinking through what could have caused you trouble I came up with a few ideas – using regular whole wheat flour instead of white whole wheat flour could cause a denser muffin. Also scooping the flour rather than spooning flour into the measuring cup could cause a difference in the texture. Also, I’ve noticed some Greek yogurt varieties are thicker than others and if using a very thick yogurt, this could cause a thicker and stickier, drier batter. I’ll also test these again to see if I did miss an ingredient along the way!
I do appreciate your feedback and want to thank you for sharing your comments with me!
Can I use a frozen berry mixture?
Absolutely! I often toss them in a little flour before mixing them into the batter if using frozen berries – it can help with keeping them from coloring the batter and some say it helps prevent them from sinking to the bottom. The muffins may take a little longer to bake as well, so just check at the end of the regular baking time and see if they are done or need a few extra minutes.
Hi Brooke, after reading Roxane’s comment, I decided to use 2 cups of all-purpose flour and 1/2 cup of whole meal flour (I had bought the wrong type of flour too). It turned out to be like a wet cookie dough, more like a focaccia dough. My Greek yogurt are like most Greek yogurt I’ve come across – the thick type, and I’ve used this in most muffin recipes and they turned out okay. Not sure what happened here. Perhaps the flour amount was just too much in ratio of the wet ingredients. Can’t use this recipe, sadly.
I’m so sorry to hear this didn’t work out for you! The batter will be very thick, and I have found the berries add additional moisture as the muffins bake. Thank you for trying them and for your feedback!