Mixed Berry Muffins are irresistibly delicious and a perfect on-the-go breakfast. Use fresh or frozen berries in this healthy muffin recipe to create the perfect warm and sweet breakfast treat.
Mixed Berry Muffin Recipe
Muffins are by far one of my favorite go-to breakfast items. There’s just so many variations of muffins, that I don’t think I’ll ever get tired of them!
These blueberry muffins are a favorite in my family, along with this mixed berry muffin recipe that I’m sharing today.
This healthy muffin recipe has a lot less sugar and is perfect to make year round, especially when berries are in season.
I’ve never had a bad muffin, but I’ve sure had some that are better than others…and these mixed berry muffins never disappoint!
Why You'll Love This Recipe
- Mixed berry muffins are perfect to serve for breakfast when you’re hosting guests. Serve them with these egg muffins with sausage and kale for the perfect quick and healthy breakfast combo.
- There is no refined sugar in this easy recipe, making it the perfect sweet treat for the whole family.
- These healthy mixed berry muffins are a great grab-and-go breakfast during busy weekday mornings.
What are Mixed Berries?
Mixed berries is the name for a combination or blend of different types of berries. Typically this mix includes strawberries, blueberries, blackberries and raspberries. It can even include other types of berries like cherries.
In these triple berry muffins, I used blueberries, strawberries and raspberries. But, you could omit some of these berries or swap them out to better fit your family’s preferences or to use what you have on hand!
You’ll likely already have most of the ingredients for mixed berry muffins in your pantry and refrigerator! Just grab the berries you need, and any other missing ingredients, and get to baking.
Here’s what you’ll need:
- all purpose flour
- old fashioned rolled oats
- coconut sugar
- baking powder
- ground cinnamon
- almond milk
- greek yogurt
- coconut oil
- pure vanilla extract
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this recipe without gluten. Be sure to grab gluten-free old fashioned rolled oats too!
If you don’t like some of the tart berries in this recipe, you can swap out a different berry or omit the berries you don’t like. Though, if you’re looking for a blueberry muffin recipe, check out these healthy no sugar blueberry muffins.
This healthy muffin recipe can be made totally dairy-free if you sub the yogurt for coconut milk yogurt or almond milk yogurt. Make them vegan by using an egg replacer as well!
If you prefer something different than coconut oil, you can swap it for avocado oil, olive oil or vegetable oil.
To make these fruit muffins vegan, use an egg replacer and coconut milk yogurt.
How to Make Mixed Berry Muffins
Making mixed berry muffins is so easy! Whether you’re a pro in the kitchen or not, you can easily whip up a batch of these delicious treats.
Grab a large mixing bowl and whisk together the flour, oats, coconut sugar, baking powder, cinnamon, and salt until thoroughly combined.
In a large glass measuring cup, combine almond milk, coconut oil, greek yogurt, eggs, and vanilla extract.
If you don’t have a large enough measuring cup, you can combine all of the wet ingredients in a small bowl.
Create a large well in the middle of your dry ingredients by pushing everything away from the center with your hands. Then, pour the wet ingredients into the well and gently mix them into the dry ingredients.
Pour the blueberries, strawberries and raspberries into the muffin mixture and gently fold them in.
Hot Tip: Do not overmix the blueberries or they will begin to get mushy and their color will bleed into the muffin batter.
Place the muffins in the preheated oven and bake for 20-22 minutes, or until the mixed berry muffins bounce back when gently touched.
After you take them out of the oven, place them on a wire rack to cool completely.
How to Store Muffins
I’ve actually got a whole post that will tell you how to best store and freeze muffins, but here’s a few pointers.
The best way to store leftover muffins depends on how soon you want to eat them:
- Within 3 days of baking them: Store them on the countertop at room temperature.
- In the next few days: Store them in the fridge, but with the risk of a change in texture. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store them in the freezer — reheat when you get a muffin craving!
Most importantly, make sure the muffins are fully cooled before storing them.
Fresh berries will provide a stronger, fresher flavor in these muffins, but it is okay to substitute for frozen berries.
Your muffins may need one or two minutes more bake time if you use frozen berries, so just keep an eye on them. Most importantly, just make sure that the frozen fruit is still small chunks. Don’t use full size, frozen, strawberries. They still need to be diced!
The hidden secret to keeping these healthy muffins moist is the yogurt! It's the key ingredient to locking in the perfect amount of moisture and help keeping the muffins from drying out. Be sure to let your muffins fully cool before storing them, otherwise they can get really soggy and mushy. I’ve got a whole post on how to store and freeze muffins, so check that out for more tips!
Madison's Pro Sharing Tip:
Here are a few ways to make these Mixed Berry Muffins shareable:
- Double the batch and bring half to a get-together with friends.
- Make a batch for a new neighbor — they'll thank you for the quick snack!
- Plan a park or zoo play date with a friend and bring these muffins to share.
More Muffin Recipes
One can never have too many muffin recipes. It seems like there’s always a perfect muffin for every occasion!
These are just a few of the fabulous muffin recipes out there:
- Cinnamon Apple Muffins
- Dairy-Free Blueberry Oatmeal Muffins
- Pumpkin Snickerdoodle Muffins
- Cranberry Orange Muffins
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 1 ½ cups all purpose flour
- ¾ cup old fashioned rolled oats
- ½ cup coconut sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup almond milk
- ½ cup greek yogurt
- ¼ cup coconut oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ⅓ cup blueberries
- ⅓ cup diced strawberries
- ⅓ cup raspberries
- Preheat oven to 375°F. Prepare a 12 cup muffin tin by greasing it with cooking spray or by adding muffin liners.
- In a large mixing bowl, combine flour, oats, coconut sugar, baking powder, cinnamon and salt.
- In a glass liquid measuring cup, combine almond milk, coconut oil, greek yogurt, eggs, and vanilla extract.
- Create a space in the center of the dry ingredients. Pour the wet ingredients into the bowl and gently mix ingredients with a silicone spatula.
- Gently fold in blueberries, strawberries, and raspberries.
- Use a cookie scoop or ¼ cup measuring cup to scoop batter into a greased or lined muffin tin, filling cups about ¾ of the way full.
- Bake muffins for 20-22 minutes, until muffins bounce back when gently touched.
- Allow muffins to cool on a cooling rack.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 176Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 227mgCarbohydrates: 26gFiber: 1gSugar: 10gProtein: 4g