Published: by lilyloutay 49 Comments
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I love my muffins ya'll! The simplicity and the burst of natural sweetness with this Mixed Berry Muffins recipe makes it a family favorite and super easy for pot-luck situations. These delightful treats are a symphony of flavors, combining a medley of juicy, ripe berries with tender muffin goodness.
If you're having a brunch and want to add some savory to go with these sweet muffins, these pair well with my or Breakfast Pie recipes!
Jump to:
- Ingredients
- Equipment
- Mixed Berry Muffins Recipe Card
- Storage
Ingredients
*See recipe card for quantities*
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Basil(optional)
- Eggs
- Unsalted butter
- Lemonor Lemon Juice
- Whole milk
- Mixed berries
Equipment
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Fork
- 1 Whisk
- 1 Muffin Baking Tray
You can find some of my favorite equipmenthereif you need any guidance!
Mixed Berry Muffins Recipe Card
Do you know the muffin ma'am? I cannot express enough how much I love these muffins! Get in the muffin games ya'll!
5 from 24 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 10 muffins
Equipment
1 Large Mixing Bowl
1 Small Mixing Bowl
1 fork
1 Whisk
1 Muffin Baking Tray
Ingredients
- 2 cups all-purpose flour
- 1 cup of sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon of basil optional
- 2 Eggs
- 8 tablespoon unsalted butter, melted
- ½ squeezed lemon optional
- ½ cup whole milk
- 1 cup of mixed berries
Instructions
Preheat oven to 475°F
In a large mixing bowl, combine flour, sugar, baking powder, salt, and optional basil. Mix and set aside.
In a smaller mixing bowl, melt butter, add eggs, and add optional squeezed lemon. Stir well and then add to dry ingredients in large mixing bowl.
Add milk and mix until you get a nice batter.
Throw in your berries and mix again.
Grease your cupcake/muffin baking sheet or use cup liners.
Add in batter to each cup, filled to brim of baking sheet. I like to add additional berries on top too.
Put in oven for 15 minutes. Remove and then decrease heat to 375 and place back in oven for 10 more minutes.
Remove and cool. Take a bite! If I don't hear you moaning from Georgia, something ain't right!
Video
Keyword blueberry, breakfast, dessert, mixed berry, muffins
Storage
- Cooling: Allow the mixed berry muffins to cool completely on a wire rack before storing them. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
- Airtight Container: Transfer the cooled muffins to an airtight container or a sealable plastic bag. Make sure the container is large enough to hold the muffins without squishing them.
- Room Temperature: If you plan to consume the muffins within 1-2 days, you can store them at room temperature. Keep the container in a cool, dry place away from direct sunlight and heat sources.
- Refrigeration: If you need to store the muffins for longer than a couple of days, it's best to refrigerate them. Place the airtight container of muffins in the refrigerator, where they can stay fresh for up to 5-7 days.
- Freezing (Optional): For longer-term storage, you can freeze the muffins. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. Frozen muffins can last for up to 3 months. When ready to enjoy, simply thaw them at room temperature or warm them in the microwave or oven.
- Avoid Moisture: To prevent the muffins from becoming soggy, avoid storing them near moisture sources such as fruits or vegetables in the refrigerator.
- Separate Layers: If you need to stack multiple layers of muffins in the storage container, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together.
- Reheating: Before serving, you can warm the muffins in the microwave or oven to restore their freshness and revive their flavor. Simply wrap them in a damp paper towel and microwave for 10-20 seconds, or place them in a preheated oven at 300°F (150°C) for 5-10 minutes.
More Breakfast
- Breakfast Pizza Pie
- James's English Muffins
- Cinnamon Roll Muffins with Vanilla Glaze
- Lemon Poppyseed Bread Loaf with Sugar Lemon Glaze
Reader Interactions
Comments
Jessica Meyer
Are you hearing moaning in Georgia? I just made these for my family in Minnesota! They warmed us right up on this cold winter night!Reply
Amadi Harris
Giiiirrrrrlllll! These muffins make you dance in place!Reply
Kelly Edwards
Hi! Silly question 🙈 is it frozen berries or fresh berries?
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lilyloutay
you can do either!
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Itzel
Found your page on IG today on New Years Day and decided I would make your blueberry 🫐 muffins for breakfast! They are sooo delicious 😋 definitely making these again. Thank you for sharing this and other recipes with us.Angelina Morris
Moaning from Chicago! OMG! Did you hear me! HA! Here for all of it!
Thank you and Happy New Year!Reply
Lindsey
Omg we made these and my girls wanted pineapple blueberry muffins....strange yes...except so delicious!!!! Thank you! We love watching your family on tiktok and making all of your recipes. Your artisan bread is all we eat. No more store bread for us.Much love from Cali
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Lori A Carter
Everything you make is awesome love watching you and sometimes
your hubby you two are so cute together.
Lori carterReply
Eden
I just made a batch of these muffins. I’m not sure you could hear us moaning from Georgia since we’re in Western Australia, but these were a huge hit with my boys and I. It’s the best muffin recipe I have ever made. Thank you for sharing your magic with us all .Reply
Erin
Hi! I recently found you and am loving your vibe…fellow Georgian here haha!
I made these yesterday and they were too salty. Maybe I should use unsalted butter? Or no/less salt if I use salted butter? Thanks so much! XOReply
lilyloutay
Yes try unsalted butter!
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Christine S
In the video she says 1 tablespoon salt… she meant 1 teaspoon. I almost made that mistake.. the written recipe has been corrected now.
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Brianna
I just did this too! In the video she says tablespoon of salt but the recipe says teaspoon. That might be why 🙂
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Nicole
Love your content! But I need help! Made the muffins at recommended degree and time but they came out burnt on the sides and bottom. They still tasted delicious though!Reply
lilyloutay
You may not have greased the baking sheet enough! I suggest trying them again with muffin paper liners 🙂
Reply
VNA
The same thing happened to me but then I realized my rack was one level lower than the middle. DOH! Had I caught that sooner, these would have turned out perfect! Did you check your rack setting?
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Michelle Brown
Can I use frozen mixed berries?
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lilyloutay
Yes!
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Cathy Cunanan
I too found they burnt and I used cupcake liners. Didn’t even put them back in for the last 10 minutes. I think we can still eat the insides!
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Shea
I think it varies depending on the oven it something ladies , at my mom‘s house I followed exactly, it turned out perfect my house After the fist 15 min I did not need the last 10 min 😬. Both times they came out wonderful !Reply
See AlsoWelsh Cakes for St. David’s Day
Donna Mcguire
O....M....G
They are wonderful.Reply
Shelly (Stiffs) Peery
Are the berries frozen? Love your recipes dear.. And love the sexiness between you and the hubby!!!
Reply
lilyloutay
Mine were but you can use fresh ones!
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Michelle Brown
Do you thaw the berries first if you use frozen?
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lilyloutay
I suggest thawing them but it's ok if they're still a little frozen/cold. They'll bake when everything goes in the oven.
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Nicole
I have been dying to find a homemade muffin recipe that we can whip together. I am super excited to try this one! Can you easily swap out mixed berries for just blueberries?
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lilyloutay
Absolutely!
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Nicole
These came out amazing! My family loved them. This muffin recipe is a go-to from now on!! Thank you so much for posting it ❤️
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Lori
Girl! Love your vibe and recipes. The moment I saw this I literally got up and made a batch these this morning. Being me.. I had to change it up a little . I made mini muffins and reduced the temp and cook time . Also replaced 1/2 the butter with applesauce. They were freaking amazing! Can only imagine how good they would be with full butter lol … oh, the the basil addition.. Genius! Thank you for a quick and easy morning treat for the family 🙂 ❤️Reply
TT
Oh my days!This recipe right here is the truth. I whipped up a half batch of this on a whim and I was blown away by the results.
Despite using oats and gluten free flour - it turned out fantastic.
Thank you for sharing!
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Samantha
What if I don't have whole milk? We have 1%, do I need to use more?
Reply
lilyloutay
No, 1% should be fine at the same measurement.
Reply
Brandon
Absolutely delicious! Had to translate all the ingredients, temperature, and measurements because we live in the Netherlands, and it was 100% worth the effort! My toddler couldn’t get enough!Reply
MonicaP
Very tasty! I omitted the basil / lemon although thinking that lemon zest might be a delish addition.Would caution all on the temp which I found was too high and my muffins bottom were a little over done. So either less time or less degrees ~ either way, worth making.
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lilyloutay
All depends where you live too! Altitude can play a role!
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Crystal Garcia
Can I use 2% milk instead of whole?
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Alisha
I’ve made these half a dozen times already and they are so good!!! My picky eater boys love them too. I added a little cocoa powder to my last batch because I was feeling sexy! Love you so much!!Reply
BethN
I have fallen in love with your mixed berry recipe! The first time I made them though, I used frozen berries (the strawberries were whole) and they left big holes in my muffins! I went and bought fresh berries (blueberry, raspberry, blackberry and strawberry) cut the raspberries and blackberries in half and chopped up my strawberries…I might have use more than a cup of berries though. The only difference I’ve made is I added lemon zest along with the lemon juice! It makes it soooo good!!!Reply
Jessica P.
Love this super easy recipe! I’d been craving some homemade berry muffins and when I saw these, I had to make them right away! So simple and delicious.I did sub King Arthur Measure for Measure GF flour, and added a little extra milk. For my oven temps (gas oven, in Texas) I did end up just doing 450 for the 12 mins and 350 for another 6-ish minutes and could have still probably baked them slightly less. They still tasted great but I think the GF flour is just a tad drier and takes a little less baking time. I wouldn’t have even known they were GF if I hadn’t made them!
Loved the recipe so much I used it as a base for chocolate chip muffins the next day and they were great too! And I just love how full the tops come out with the fuller cups!
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Lisa-Marie
Loved the blueberry version, but wondered would this recipe work with small chunks of apple??Reply
lilyloutay
Sure!
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Jennifer Link
I have now made these 3 times in the last week my neighbors have 4 boys and they absolutely love them!! I swap the berries out for strawberries!!Reply
Angela
I've made these twice and the first time I went exactly by your recipe and UGHHHHH so good! This time I didn't have enough all purpose so I used whole wheat. Had to add more milk to get the right consistency, but added some chocolate chip too (to get a little sexy) and so so good still! Thank you for making me look like I know how to bake 🩷Reply
Valerie
Love love love these muffins, my son is obsessed. Wondering how you would change the cook time to make mini muffins instead of big ones?Reply
lilyloutay
If the amount of batter is still the same, the bake time should be similar. I would put them in the oven for 10 minutes less than the suggested time for the regular size and then check on them. If the center is still gooey, I would leave them in and check in 5 minute increments!
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Danielle
Wowwwww, super yummy!!! Easy to make and so worth it. Made these this morning and just had one I’m Mmmmmmm mmmm mmmming all the way from Toronto Ontario! Thank you for an amazing treat!!!Reply
Ariana
Delicious just like every recipe you have!Reply
lilyloutay
Thank you so much!
Reply
Sarah
OH my goodness, these are so good. I wasn’t sure how they’d do after I did the first bake because they looked so brown, but they came out absolutely perfect. I added some lemon zest in the batter and it was *chefs kiss*. Thank you so much! 🙂Reply
