mixed berry muffins

These fluffy and moist triple berry muffins come together quickly and are loaded with juicy strawberries, raspberries and blueberries.&nbsp;

Mixed Berry Muffins

eggs (room temperature)

sugar

Greek yogurt ((or sour cream))

olive oil ((not extra virgin))

tsp vanilla extract

tsp sea salt

all-purpose flour (*measured correctly)

tsp baking powder

strawberries (hulled and diced)

raspberries

blueberries

Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F.&nbsp;In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.

Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.

In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.

Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.

Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

The best mixed berry muffins you&#039;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&#039;s Day or Easter brunch.

all-purpose flour

oats

baking powder

salt

berries

unsalted butter (softened)

eggs

milk

brown sugar

cinnamon

unsalted butter

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!

These simple mixed berry muffins are packed with berries and a generous amount of brown sugar streusel. Make with fresh or frozen berries.

Mixed Berry Muffins with Streusel

(160 grams) brown sugar

(90 grams) all-purpose flour

kosher salt, OR 1/2 teaspoon table salt

(30 grams) of old-fashioned oats

(85 grams) butter, melted

(240 grams) of all-purpose flour

kosher salt, OR 1/4 teaspoon table salt

(57 grams) butter, melted

(200 grams) granulated sugar

(284 grams) of plain, unsweetened yogurt

lemon zest

vanilla extract

(about 320 grams) of fresh or frozen berries

Combine all the dry ingredients in a small...

Combine all the dry ingredients in a small bowl. Pour in the melted butter and mix until all the dry ingredients are moistened. Cover, and set aside.

Preheat oven to 375 degrees F (190 degrees...

Preheat oven to 375 degrees F (190 degrees C) and line a muffin pan with paper liners, preferably tulip liners (*See note).

Add the flour, baking powder, and salt into...

Add the flour, baking powder, and salt into a medium size bowl and mix with a wire whisk to combine.

Add the melted butter, sugar, and eggs to...

Add the melted butter, sugar, and eggs to another medium size bowl and whisk vigorously with a wire whisk for about 30 seconds, until well combined. Add the yogurt, lemon zest, and vanilla extract and whisk for a few seconds more, until the batter is smooth.

With a rubber spatula or wooden spoon, stir...

With a rubber spatula or wooden spoon, stir in the dry ingredients and then the berries. The batter will be very thick. If using fresh berries, fold them into the batter as gently as you can with a rubber spatula or wooden spoon. When mixing in frozen berries, I usually use my hands to fully incorporate them into the batter.

If using tulip muffin liners, distribute the batter...

If using tulip muffin liners, distribute the batter amongst 12 muffin cups. If using regular muffin liners, fill 18 - 24 muffin cups half full. The batter is very thick, so use your fingers or the back of a spoon to press the batter gently into each cup. Evenly distribute the crumb topping across all the muffins.

If using tulip liners, bake for 28 -...

If using tulip liners, bake for 28 - 32 minutes until a toothpick inserted in the center of one of the muffins comes out mostly clean. If baking slightly smaller muffins in regular muffin liners, bake for 18 -23 minutes.

Let the muffins cool inside the pan placed...

Let the muffins cool inside the pan placed on a wire rack for about 10 minutes then remove and serve. Or, let cool completely and wrap individually or store in an air-tight container.

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Mixed Berry Muffins

Mixed Berry Muffins with Streusel

Top 3 mixed berry muffins recipes from across the web

The most viewed mixed berry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mixed Berry Muffins

Mixed Berry Muffins

Mixed Berry Muffins with Streusel

The most viewed mixed berry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine