Mixed Berry Muffins

These Mixed Berry Muffins bake up tall and fluffy and are bursting with tart and sweet berry flavors. Made with Greek yogurt and loaded with ripe blackberries, blueberries, and raspberries, they are moist, delicious, and high in protein!

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Plain and simple, these might be the best muffins I've ever made. Something about these Mixed Berry Muffins just checked off every box on my muffin checklist. An easy recipe for tall and moist muffins. Not too sweet, with a crunchy sugar muffin top, and filled with tart and sweet berries. All love ❤️

Although I will always make my Buttermilk Muffins, they are so adaptable to absolutely anything I toss in them, these are now climbing up my muffin chart. I have a few little secrets that I'm ready to share for making the tallest, most delicious muffins ever. Read on...

3 Tips to Taller Muffins

• Thick batter - I always choose a thicker liquid like buttermilk or yogurt when making muffins. The viscosity (thickness) of your liquid thickens your batter without making them too heavy. Instead of adding more flour to make your batter thicker, you add a more dense liquid to do it, making your muffins rise up, not out, while staying moist!
• Fill to the top - Since you created a rich and thick batter, you can now fill your muffin wells to the tippy top - and beyond. I like to use a ice cream scoop to make sure they all get the same amount. The thick muffin batter will rise up into nice tall domes.
• Start at a higher temperature - We start baking our muffins at 425°, much higher than you might expect, then drop it down to 350°F after 5 minutes. The initial burst of high heat will force the muffins to rise up high and will set the outer layer of the muffin, preventing it from spreading out of its muffin lane. Onwards and upwards!

Ingredients & Substitutions

This is a pretty standard bunch of pantry ingredients, but I have a few substitutions you can easily make if you are missing anything, because you need these triple berry muffins in your life.

• All-purpose flour - If you have lots of self rising flour, from making my 2 ingredient biscuits, my 3 ingredient pancakes, or my English muffins, you can use that here! Just skip the baking powder and the salt when gathering your ingredients, as self rising flour contains those.
• Plain Greek yogurt - If you don't have Greek yogurt, you can use regular yogurt, labneh, kefir, or buttermilk. Even sour cream will do the job!
• Butter and oil - You can use all butter or all oil in this recipe, if you prefer. You can also use vegan butter or coconut oil. Whatever combination of liquid and/or solid fat that you prefer, as long as you keep the measurements the same.
• Salt - I use Diamond Crystal kosher salt in all of my recipes, both sweet and savory, so I always know how salty things will be. If you have a favorite salt, feel free to use it, but if using regular table salt, you might want to reduce the amount as it actually has a saltier flavor than kosher salt.
• Sugar - I use regular granulated sugar, or table sugar, for these muffins, but you can use half brown sugar if you want a more caramel flavor.
• Mixed berries - I use raspberries, blackberries, and blueberries because I like them, but simple blackberry muffins, or blueberry streusel muffins, or oh my gosh my raspberry banana muffins are all great alternatives.

See recipe card below for exact quantities and instructions.

Why freeze mixed berries for muffins?

Even in the peak of berry season, I always freeze my berries before adding them to recipes like my blueberry muffins, my mixed berry bundt cake, and even to my blueberry cornbread. Here's why:

• No breakage - All of these batters are thick. Adding fresh berries to them can cause them to break up as you fold them in. Frozen berries hold their shape.
• No leakage - When berries break apart during mixing they leave streaks of color that usually look gray or a like a weird tie-dye effect that looks good on no one. Frozen berries wouldn't dare.
• Better baking - Frozen fruit thaws gradually during the bake, making the muffin bake more evenly, and the berries keep their shape and color better than fresh berries. Open up a muffin and you are likely to see, not a weird blueish blob, but a whole blackberry, ready for it's close-up.

All that being said, if you don't have time to freeze your berries, just use a gentle hand while folding them in. If using store-bought frozen berries, don't bother thawing them out. Take them straight from the freezer and add them directly to the batter, then fold.

Instructions

Making this mixed berry muffin recipe is so easy. Mix the liquids and the dry ingredients separately and then stir them together.

A couple of things to prep before we get started:

• Preheat oven to 425°F and spray the wells of your muffin tin with nonstick spray or line with muffin liners and lightly spray them.
• Add  vegetable oil to melted butter to bring it down to room temperature. Then we start muffining our muffins:

Step 1: In a medium bowl, whisk together your dry ingredients. 

Step 2: Add one tablespoon of the mixture to your mixed berries and toss together to keep them from falling to the bottom of the muffins. Set aside.

Step 3: In a large  bowl, combine Greek yogurt, eggs, vanilla extract, and butter and oil mixture. Whisk together completely.

Step 4: Fold the dry ingredients into the wet ingredients, just until the last of it disappears.

Step 5: Fold in the floury mixed berries.

Step 6: Stop folding when the fruit is evenly dispersed in the batter.

Step 7: Use a medium scoop, or a couple spoons, to divide batter evenly into the the prepared muffin cups.

Step 8: They will be quite full. Sprinkle the muffin tops with sparkling, granulated, or turbinado sugar if desired.

Bake at 425°F for 5 minutes, then drop the temperature to 350°F, without opening the oven. Bake for another 18 to 22 minutes, or until they are golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean or with just a few crumbs.

Let cool for 5 minutes in the muffin pan and then carefully transfer to a wire rack to cool for at least 15 minutes longer. 

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