Light and tender Mixed Berry Muffins are filled with blueberries, blackberries and strawberries, then they’re topped off with an irresistible streusel topping. A delicious homemade treat that’s perfect for breakfast or after school snacks, and also makes a great addition to Mother’s Day or Easter brunch. This berry muffin recipe is super easy to make and even easier to eat!

two stacked mixed berry muffins

I think this is around the fortieth muffin recipe I’ve posted on here, throughout the years. I love muffins, but didn’t realize just how much I love muffins until I checked the recipe index just now!

These berry stuffed muffins are just perfect for Valentine’s Day breakfast, Easter brunch, Mother’s Day brunch… or a snack anytime! I made them the other day and ate three in one afternoon. Oops. They’re incredibly tasty and have the perfect crunch of streusel topping (my favorite part!). My daughter, Madelyn said she likes them better than my family-favorite coffee cake, which is a very bold statement! I don’t know if I’ll go that far, but they are definitely delicious. They’re so delicious, in fact, that after my afternoon muffin binge, I gave the rest to my son to take to his work, so I wouldn’t eat all twelve myself. Hey, it happens!

homemade muffins with berries and a streusel topping

easy berry muffin recipe

For these berry muffins, I used a mix of blackberries, blueberries and sliced strawberries. You can really use any combination of berries that you like, and also frozen berries work too.

These muffins have a more cake-like crumb as a result of using a cake mixing method (creaming the butter and sugar together instead of using oil or melted butter). I have decided, in all my muffin making that I much prefer this method. The muffin holds shape better — a little like a cupcake — rather than being so tender that it falls apart in your hands.

Once you try this berry muffin recipe, you’ll never want to make another berry muffin! The hardest part of making these muffins is waiting for them to bake and then cool. Waiting to sink your teeth into one of these golden and delicious, berry-studded streusel-topped muffins! Truly a must try muffin recipe!

muffins with a streusel topping near blueberries, blackberries and strawberries

ingredients for berry muffins

These berry muffins have the perfect soft, tender crumb, plus sweet, slightly tart flavor from the fresh berries. Here are the ingredients you’ll need:

  • Flour. This berry muffin recipe calls for regular all-purpose flour. For the best texture, I do not recommend using any other flour other than all-purpose flour.
  • Old-fashioned oats. Combined with the flour, oats provide a wonderful hearty texture. For best results, use old-fashioned oats, not quick oats.
  • Baking essentials. We’re using baking powder and salt to ensure the muffins bake up with the perfect rise and texture.
  • Berries. These babies are made with 2 full cups of berries, so you’ll get bursts of juicy berry in every bite. You can use fresh or frozen berries.
  • Butter. I prefer to use unsalted butter in my baked goods and then add in extra salt. If you only have salted butter available, simply leave out the 1/2 teaspoon of salt in this recipe.
  • Sugar. Regular granulated sugar is best for the perfect sweetness, that isn’t overpowering.
  • Eggs. You’ll need two eggs to help with binding, give the muffins structure and ensure they bake up properly.
  • Milk. Adds moisture and richness to the muffins.
  • Streusel topping. A mix of brown sugar, flour, oats, cinnamon and butter for the streusel topping truly takes these muffins to the next level of deliciousness!

adding batter for berry muffins into a muffin pan

how to make mixed berry muffins

Like most muffin recipes, these are very easy to whip up! Get out a muffin pan and spray it with cooking spray or line it with parchment paper liners. Now, let’s bake some yummy muffins!

  1. Start the batter by whisking together flour, oats, baking powder, and salt.
  2. Add the berries and toss to coat well in the flour mixture. Set aside.
  3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Then, slowly stream in the milk. Mix until blended.
  4. Combine the wet ingredients with the dry ingredients, being careful not to smoosh the berries. Mix until just combined, then fill prepared muffin tins with batter.
  5. Make and add the streusel topping to the tops of each muffin.
  6. Bake muffins for 25-30 minutes, until golden brown and toothpick inserted comes out clean or with just a few moist crumbs.
  7. Allow muffins to cool completely on a wire rack. Enjoy with a smear of butter or a drizzle of honey!

sprinkle streusel topping over muffins

streusel topping for muffins

I don’t think there is anything much better than a delicious berry muffin with a sweet streusel topping! The incredible streusel texture and flavor is truly what makes these muffins extra special. To make it:

  1. In a small to medium bowl, combine the brown sugar, flour, oats and cinnamon.
  2. Cut in the butter with your fingers or a fork until only small pea-sized clumps remain. Set aside until you’re ready to use.
  3. Once you’ve filled the muffin tins with the berry muffin batter, you’ll simply sprinkle the streusel topping over the top of each muffin before baking.

mixing brown sugar, oats, flour and cinnamon in a bowl for streusel muffin topping

tips for the best mixed berry muffins

These berry muffins are really very easy to whip up, but here are a few tips to make sure your muffins are perfect every time!

  • how do you keep berries from sinking to the bottom of the muffin? To ensure there are berries throughout the muffin and not just at the bottom, you’ll want to toss the berries in the flour mixture before adding in the wet ingredients.
  • room temperature ingredients. When baking, it’s best to start with ingredients that are at room temperature. This helps everything mix together evenly without having to over mix the batter.
  • measure the flour correctly. Too much flour can cause muffins to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup and level off the top.
  • do NOT over mix batter. Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula. Do not use a whisk. Over mixing the batter can produce tough muffins.
  • do not bake the muffins for too long. The muffins are done baking when you insert a toothpick into a muffin and it comes out clean or with just a few moist crumbs.

three berry muffins stacked near fresh blueberries

berry muffin recipe variations

There are so many different ways to add new flavors to these muffins! Here are a few of my favorite ideas:

  • Berries. Feel free to swap out one of the berries used for raspberries. You can even double up on one berry variety, or just use 2 berry types, or all of one berry type. Any combination works as long as you add around 2 cups of berries to the recipe.
  • Lemon berry muffins. Love that lemon berry flavor combo? Add some lemon zest to the batter. I’d go with about 3 teaspoons.
  • Chocolate. Craving chocolate? Add 1/2 cup white or dark chocolate chips to the batter.
  • Coconut. For delicious coconut flavoring, add one teaspoon of coconut extract and 1/2 cup flaked coconut to the batter.

baked berry muffins served with fresh berries

helpful tools for making muffins

Here’s a few of my muffin-baking essentials:

Mixing bowl – Any mixing bowl will do the trick. I love this stainless steel, nonslip mixing bowl set from Target.

Nonstick muffin pan – This is where quality matters! I was given this muffin pan from Williams Sonoma and LOVE it. I don’t have to use paper liners and my muffins always come out so easily. As an added plus, there’s never cooked muffin left stuck to the pan, so it’s super easy to clean.

Cooling rack – I wouldn’t say a cooling rack is completely necessary, but it’s definitely nice to have one available. These allow for airflow and even cooling of your baked goods.

storage and freezing recommendations

Leftover muffins. Berry muffins stay fresh at room temperature for up to about 2 to 3 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.

Freezing muffins. These muffins, like most, freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat.

one berry muffin with a bite taken out

You guys are going to LOVE these berry muffins! They are loaded with amazing flavors and textures in one yummy handheld bite! Enjoy!

more favorite brunch recipes

Easy Lemon Pound Cake

Bacon & Swiss Crustless Quiche

Easy Coffee Cake Recipe

Sausage Egg Breakfast Casserole

If you try this mixed berry muffin recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

two stacked mixed berry muffins
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Mixed Berry Muffins

The best mixed berry muffins you'll ever make! These incredible berry muffins with streusel topping are moist, perfectly sweet and bursting with a variety of juicy berries. A delicious treat that’s perfect for breakfast or after school snacks, and also makes a great addition to Mother's Day or Easter brunch.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups mixed berries, fresh or frozen (blueberries, blackberries, sliced strawberries)*
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk

Streusel

  • 1/2 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1 1/2 teaspoons cinnamon
  • 3 tablespoons unsalted butter

Instructions 

  • Preheat oven to 375ºF. Line a dozen muffin tins with liners or spray nonstick cooking spray over the tins.
  • In a large bowl, whisk together the flour, oats, baking powder and salt. Add the mixed berries and toss to coat well. Set aside.
  • Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Then, slowly stream in the milk. Mix until blended.
  • Mix the wet ingredients with the dry ingredients, being careful not to smoosh the berries. Mix until just combined then fill prepared muffin tins with batter.
  • To make the streusel, combine the brown sugar, flour, oats and cinnamon in a small bowl. Cut in the butter with your fingers until only small pea-sized clumps remain. Sprinkle streusel over each muffin.
  • Bake muffins for 25-30 minutes, until golden brown and an inserted toothpick comes out clean or with a few moist crumbs.
  • Allow muffins to cool completely on a wire rack. Enjoy with a smear of butter or a drizzle of honey!

Notes

*Feel free to use any combination of berries, as long as it measures 2 cups. You could even use all of one type of berry. If using frozen berries, there's no need to worry about thawing first.
 
Leftover muffins. Berry muffins stay fresh at room temperature for up to about 2 to 3 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
Freezing muffins. These muffins, like most, freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat.
 
 
Photos by Molly at Yes to Yolks.
Serving: 1muffin, Calories: 306kcal, Carbohydrates: 47g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 120mg, Potassium: 139mg, Fiber: 2g, Sugar: 28g, Vitamin A: 377IU, Vitamin C: 2mg, Calcium: 47mg, Iron: 1mg

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