Mixed Berry Muffins
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.
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A Note from Kim
Your New Favorite Morning Treat
These mixed berry muffins have definitely earned their place among my many muffin creations (I think this might be batch #40!). I wanted a muffin recipe that brings together all the best berries in one soft, sweet, streusel-topped bite, and these totally deliver. I ate three in one afternoon (no regrets), and even my daughter claimed they might be better than our favorite coffee cake and blueberry muffin recipe. Bold words… but she might be right!
With love (and lots of good eats), 
I just made these in a double batch and made them in cupcake tins instead of muffin. They’re so yummy! I cut the sugar in the batter recipe in half and we think it’s plenty sweet with the topping and the berries. used juneberries, mulberries and raspberries from our garden
— Reanna
Ingredients needed
If you love my blueberry muffins, you’ve got to try these berry muffins! They 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. Substitute with a 1:1 gluten free all-purpose flour as needed.
- Old-fashioned oats: Combined with the flour, oats provide a wonderful hearty texture. For best results, use old-fashioned rolled oats, not quick oats.
- Baking essentials: No baking soda needed, we’re using baking powder and salt to ensure these 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. If preferred, you can sub with vegetable oil, olive oil or melted coconut oil.
- 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 properly.
- Milk: Adds moisture and richness.
- Streusel topping: A mix of brown sugar, flour, oats, cinnamon and butter for the streusel topping truly takes these to the next level of deliciousness!
Variations/substitutions
There are so many different ways to add new flavors to these triple berry 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 chocolate chips 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.
- Flavorings: Want to enhance the taste of your muffins? Add 1 to 2 teaspoons vanilla extract or almond extract.
Mixed Berry Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups mixed berries (blueberries, blackberries, sliced strawberries)*, fresh or frozen
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
Streusel
- 1/2 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 1/2 teaspoons cinnamon
- 3 tablespoons unsalted butter
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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
- Storing leftovers: 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: 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.
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How to make this recipe
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!
Step 1: Start the batter by whisking together flour, oats, baking powder, and salt. Add the berries and toss to coat well in the flour mixture. Set aside.
Step 2: 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. Gently, combine the wet ingredients with the dry ingredients. Mix until just combined, then fill prepared muffin tins with batter.
Step 3: In a small to medium bowl, combine the brown sugar, flour, oats and cinnamon. 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.
Step 4: Once you’ve filled the muffin cups with the berry muffin batter, you’ll simply sprinkle the streusel topping over the top of each muffin before baking. Bake muffins for 25-30 minutes, until golden brown and toothpick inserted comes out clean or with just a few moist crumbs. Allow muffins to cool completely on a wire rack. Enjoy with a smear of butter or a drizzle of honey!
Tips for recipe success
These berry muffins are really very easy to whip up, but here are a few tips to make sure they are perfect every time!
- 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.
- 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.
Frequently asked questions
My number 1 tip for incredibly moist muffins is to 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 without shaking the cup. Do not scoop the flour!
To help keep the berries evenly distributed and prevent them from sinking, fold them into the flour mixture before adding the wet ingredients.
When berries are out of season, unavailable or too expensive, you can substitute frozen mixed berries (no need to thaw).
Instead of whole wheat flour, try using whole wheat pastry flour. It’s a lighter, softer version of whole wheat flour, so it keeps the texture tender while still boosting nutrition. Regular whole wheat flour can make baked goods more dense, so pastry flour is a great swap for muffins, pancakes and more.
Yes, you can absolutely omit the streusel topping! For a simpler option, just sprinkle a bit of turbinado sugar on top before baking. It adds a lovely crunch and touch of sweetness without the extra step.
Helpful tools
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 cupcake 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 them 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: These freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw at room temperature, or warm them up in the microwave when you’re ready to eat.
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
Looking for more delicious brunch and breakfast recipes? Give these favs a try:
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. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
My go to now!! Gave some to my neighbors while still warm and they think I’m an amazing baker now, lol
I love it!!
So moist and delicious!
made these as written except for a couple tweaks: used 3/4 cup sugar and a teaspoon of stevia instead of 1 cup of sugar. Used unsweetened soy milk instead of regular milk because that’s all I had on hand. Added a couple teaspoons of vanilla extract. I also skipped the streusel. They are delicious and buttery. Great recipe that can be adapted to whatever fruit you have on hand. I bet peaches would be great in these!
Thanks so much for your feedback! So happy you’re enjoying the recipe!
Love it! My new go-to recipe. I ran out of sugar so I used 1/4 less. I also subbed 1/2 cup of the flour for a combination of rye and coconut flour.
So happy to hear that these worked out great for you! thanks so much for your feedback!
I just made these in a double batch and made them in cupcake tins instead of muffin. They’re so yummy! I cut the sugar in the batter recipe in half and we think it’s plenty sweet with the topping and the berries. used juneberries, mulberries and raspberries from our garden
So happy to hear that they turned out great! Thanks for your feedback!
I made a cake instead of muffins and boy was it a hit. Wanted to make it healthier – so made it with 100% whole wheat flour, used olive oil (put 75% of the amount needed) instead of butter for the cake (stuck to butter for the topping though), brown sugar (used 75% of the amount needed). It looked like it came out of an artisanal bakery.
That sounds so good! So happy that it turned out great and thanks so much for your feedback!
Very tasty. I would make half amount of streusel topping next time.
Thanks for your feedback, Anne!
Awesome berry muffins!!!! I substituted blackberries with raspberries and was asked several times for the recipe at a small brunch I hosted.
Made these yesterday and oh my goodness… they are SO good! I had the same problem you did… couldn’t stop eating them. Lol!! Will definitely be a recipe that I make again!