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hand holding mixed berry muffin with muffin tin in background

Mixed Berry Muffins

  • Author: Brooke
  • 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

2 eggs

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


  1. Preheat oven to 400F.
  2. Prepare muffin tins by spraying cups with baking spray or setting out paper muffin cups for 12 muffins.
  3. In a large mixing bowl, combine all purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Stir to mix.
  4. In another large mixing bowl, combine eggs, greek yogurt, sugar, olive oil, and vanilla. Whisk gently to mix ingredients together.
  5. 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.
  6. Gently fold berries and any additional juice from the berries after slicing into the batter, being careful not to over mix.
  7. Divide batter evenly into muffin cups. Optional: sprinkle sugar over muffin batter before baking.
  8. Bake at 400F for 15-20 minutes or until toothpick inserted into the center of muffins comes out clean.
  9. Allow to cool slightly before removing each muffin to a cooling rack.
  10. Serve.


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