These berry muffins were an after-thought one Sunday afternoon when I had a few tubs of berries that were about to go bad in the fridge. I wanted to bake something to make lunchbox-packing and snacking easier during the week and knew that the luscious fruit would go beautifully in a bite-sized baked good. These muffins are crazy easy to throw together and require very little work on your part. The mix is a classic yoghurt-oil cake (one I’ve used many times before) and results in the most moist, tender crumb. That along with the tart, tangy berries make for one pretty desirable treat. Because of the fresh fruit in the muffins, they don’t last quite as long (probably around 3-4 days) but that shouldn’t be a problem because honestly, they are completely irresistible.
How to make mixed berry muffins
Sift the dry ingredients into a large bowl. Whisk together all the wet ingredients and pour into the dry then mix until combined. Add the berries and transfer to prepared muffin pans before baking until a skewer inserted comes out clean. Allow the muffins to cool before serving.
Can you use frozen berries in muffins?
Yes, you can! No need to thaw frozen berries before using them in baking, simply add to the batter frozen.
How do you stop berries from sinking in muffins?
Coat berries in flour then shake off the excess before stirring into batter to prevent berries from sinking in muffins and cakes.
Berry recipes you will love:
Delicious muffin recipes
Banana, date and pecan muffins with cinnamon sugar
Easy healthy chocolate chip banana oat muffins
Bacon corn muffins
