Easy-to-make mixed berry muffins stuffed with fresh berries is a great way to use up left-over berries and makes for excellent lunchbox fillers and easy snacks.
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:
- Coconut strawberry crumble bars
- Classic baked cheesecake with berry sauce
- Low carb berry breakfast parfaits
- Mixed berry lattice pie with homemade pie crust
- Blushing strawberry gin and tonic
Mixed berry muffins
- 250 g approximately 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 250 ml 1 cup Greek yoghurt
- 200 g approximately 3/4 cup caster sugar
- 3 extra-large eggs
- 125 ml 1/2 cup canola oil
- 1½ cups mixed berries chop strawberries roughly, if using
- 3 tablespoons flour to coat the berries
- zest of 1 lemon
- Pre-heat the oven to 180°c and line a 12-hole muffin pan with cupcake/muffin liners.
- Sift together the cake flour, baking powder and salt and set aside.
- In a separate bowl, combine the remaining ingredients and mix well.
- Pour the yoghurt mixture into the dry ingredients and mix to combine.
- Coat the berries in the 3 tablespoons of flour. Shake off the excess and fold into the muffin batter.
- Transfer the batter to the prepared muffin cases and place in the oven.
- Bake for 15-20 minutes until the muffins are gold brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely before serving.
- Store in an airtight container in the fridge for 3-4 days.