This Mixed Berry Muffins Recipe makes the most sweet, tender, and moist muffins using Greek yogurt. Top with coarse sugar just before baking to give them a crunchy sugar-crusted top.
You can also use this recipe to make blueberry muffins by just swapping out the triple berries. Or, if you are looking fore even more muffin recipes, you’ll love these Cranberry Muffins, Lemon Blueberry Muffins, or Applesauce Muffins.
Triple Berry Muffins Video Tutorial
The Best Mixed Berry Muffins Recipe
This recipe for mixed berry muffins uses Greek yogurt to give them a little extra flavor, but also to keep them moist. I’ve been making these muffins for years and have some suggestions based on what has worked well and what hasn’t.
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The triple berries that work best for this recipe are blueberries, blackberries, and raspberries. It’s best if you don’t use a berries mix with strawberries. They have much higher water content and your muffins will turn out a little soggy. Stick to the smaller berries, and you’ll have a much better end result.
You can use fresh or frozen berries— but if you’re using frozen, just be sure to let them thaw first and drain the excess juice from the bowl before folding in gently.
How to Make Sugar-Crusted Muffins
Add a teaspoon of raw sugar to your muffins before cooking them. The sugar will melt on top as the muffins bake and make the most amazing sugar-crusted muffin tops. It takes just a minute but adds this sweet, crunchy topping to these muffins.
Key Ingredients
- Flour – you want to use all-purpose flour for this recipe.
- Baking Powder and Baking Soda – these both help give the muffins their rise while the batter bakes.
- Sugar – use plain white granulated sugar for the muffin batter.
- Greek Yogurt – you can use either plain or vanilla Greek yogurt. Or, you could substitute sour cream for a slightly different flavor.
- Eggs – any type of large eggs will work.
- Mixed berries – I recommend using a combination of blueberries, blackberries, and raspberries but avoiding strawberries. They have too much water content and release it as the muffins bake!
- Butter – you want your butter to be melted, but not hot.
- Sugar in the Raw – this is an optional topping but it adds an extra layer of sugary crunch.
How to Make Mixed Berry Muffins
- Mix the batter. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Whisk together until well mixed. In another bowl, combine the Greek yogurt and eggs. Whisk to break up the eggs, then add the melted butter, and whisk again. Add the flour mixture into the yogurt mixture and fold with a rubber spatula until almost completely mixed. Fold in the mixed berries last.
- Top with sugar. Insert cupcake liners into 24 muffin tins, or grease with non-stick pan spray, and fill ¾ with the muffin batter, using an ice cream scoop or spoon. Then, sprinkle the tops with Sugar in the Raw (about 1 teaspoon per muffin).
- Bake. Bake in a preheated 350-degree oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. Remove from the oven and let cool for about 5 minutes, then remove the muffins to cool completely on a wire rack. Enjoy!
Recipe Tips and Substitutions
- If you are using fresh berries, you will need about 1 1/2 cups of berries. If you are using frozen berries, pull out a little more than that to account for the juice and water content that is lost when they thaw.
- This is easily customizable to blueberry muffins. Simply substitute the mixed berries for fresh or frozen blueberries.
- I’ve used flavored Greek yogurt before, and it’s turned out great. Plain Greek Yogurt is best, but just about anything will do.
- I’ve also used gogurts and sour cream or a mixture for the substitution.
- These would also be great with a lemon glaze on in place of the raw sugar. So many possibilities!
Triple Berry Muffins Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1½ cups plain Greek yogurt
- 1 cup sugar
- 2 large eggs
- 1/2 cup butter, melted
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1½ cups blueberries, raspberries, and blackberries, fresh or frozen
- 1/2 cup Sugar-in-the-Raw
Instructions
- Preheat oven to 350 degrees F.
- Grease or line 24 muffin tins with paper liners and set aside. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, combine the Greek yogurt, sugar, eggs, and melted butter.
- Add the flour mixture to the yogurt mixture and fold together until just combined—the batter will be pretty stiff. Finally, fold in the lemon juice, lemon zest, and mixed berries.
- Scoop the batter into the prepared muffin tins, about 3/4 of the way to the top. Sprinkle the top of each muffin with about 1 teaspoon of raw sugar.
- Bake in your preheated oven for 22-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack. Enjoy!
Video
Notes
Nutrition
Did you make this?
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Other Muffins and Cupcakes
- Applesauce Muffins
- Zucchini Cupcakes
- Blueberry Muffins
- Chocolate Muffins
- Cornbread
- Pumpkin Muffins
- Banana Muffin
- More Quick Bread Recipes
- More Breakfast Recipes
This is a moist berry muffin recipe made with Greek yogurt and a sugar-crusted top. You can easily substitute the triple berries for blueberries and make the most amazing blueberry muffins for brunch or an afternoon snack.
can you make mini muffins with these instead?
you bet!
The recipe says serves 12 but then says to line 24 muffin cups. I don’t know which is the error
You never mentioned the actual adding of the berries?
Your video instructions were different than the written! Sugar w dry in video and sugar with wet in written. ????
Either way works great!
Thanks for catching that. I’ll update the recipe!
I grow raspberries & blueberries! These are the very best, tastiest berry muffins – will be my go to’s! Thanx for recipe!
Fresh raspberries and blueberries, heavenly!!
It’s my lucky day! I’m
Assuming these are the muffins from last month’s board meeting? They were the most amaaaazing blueberry muffins I’ve ever tried (and I’ve tried plenty)! Pinned. 💗
Haha, yup, I’m a muffin lover too! They’re the muffins. They’ve been a favorite for a long time! Glad you liked them!
Hi
Can these be frozen if you are using fresh fruit?
Thanks
Maggie
You bet! They’re better if they’re eaten within a couple of days of making them but yes, you can freeze them if needed.