Mixed Berry Muffins Recipe

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Moist, light, and fluffy muffins made with buttermilk, frozen mixed berries, and a touch of lemon zest for brightness. No mixer required, meaning you can have a fresh batch of muffins in a flash!

This mixed berry muffin recipe is one I’ve made over and over, and it’s the same reliable base I use for some of my other favorite quick breads, like my buttermilk blueberry muffins and blueberry coffee cake.

It’s a staple in my baking rotation, and I know you’ll add it to yours too.

Why This Mixed Berry Muffin Recipe Works

• I show you how to add frozen berries to the batter so you can make these year-round, and bake up perfectly every time.
• I’ll tell you exactly what to do if your berries are on the larger side, so you can use what you have on hand rather than buying special berries.
• This recipe bakes up perfectly tall, bakery-style muffins that are light and fluffy instead of heavy.
• The batter comes together fast with no mixer.

It’s an easy, dependable recipe you can feel good about baking again and again.

Mixed Berry Muffin Recipe Ingredients

• All-purpose flour – gives the muffins structure and absorbs the berry juices without making them heavy.
• Baking powder – helps the muffins rise tall and fluffy
• Baking soda – works with the buttermilk for extra lift, tenderness, and helps to brown the muffins. Without the baking soda, the muffins are very pale and not as tender.
• Salt – balances the sweetness and boosts flavor.
• Fresh lemon zest – brightens the berries and adds a fresh pop of flavor.
• Unsalted butter – adds richness and keeps the crumb tender.
• Granulated sugar – sweetens and helps keep the muffins nice and light.
• A Large Egg – just one egg holds everything together and adds structure.
• Buttermilk – the secret ingredient! Buttermilk keeps the muffins soft, moist, and tender, and adds a really nice flavor to the batter.
• Vanilla extract – the vanilla adds warmth and rounds out the flavor of the muffins.
• Frozen mixed berries – I use the frozen “triple berry blend” from Wymans (they’re a Maine company!)

Homemade Buttermilk Substitute

One of the key ingredients for this Mixed Berry Muffin recipe is buttermilk, but if you don’t have it on hand, that’s totally fine! You can make this quick substitute instead:

• In a liquid measuring cup, measure out 1 tablespoon of lemon juice (or white vinegar). Add enough milk to the vinegar to equal one cup.
• Let it sit for 5 minutes until it starts to thicken and look curdled a little (that’s what you want!), then proceed with the recipe

I use this substitute all the time and it works great!

How to Make Triple Berry Muffins

Step 1:

Preheat the oven to 400° and line a muffin pan with paper liners. Set aside.

Step 2:

In a large bowl, mix together the flour, baking powder, baking soda, salt, and lemon zest until combined. Set that aside.

Step 3:

In a medium bowl, whisk together the egg and the sugar until well blended and pale yellow.

Pour in the melted butter and whisk to combine.

Lastly, add the buttermilk and vanilla to the sugar mixture, and whisk until fully incorporated. Note: The mixture will be very thin.

Step 4:

Add the wet ingredients to the dry ingredients and gently mix until almost fully combined. The batter should be lumpy with flour streaks showing still.

Step 5:

Add the frozen berries to the lumpy batter. Quickly and gently, fold the berries into the batter until the berries are evenly distributed and no flour streaks remain.

Step 6:

Divide the batter between the 12 muffin cups and bake at 400° for 20-23 minutes.

The muffins are done when a toothpick inserted into the center comes out clean. Allow to cool just long enough to handle, then spread on some salty butter and enjoy!

Tips For Using Frozen Berries

I love using frozen berries for these Mixed Berry Muffins. I usually have them on hand, and I love that the berries come premixed!

• Keep the berries frozen until the very last minute
• If they thaw, they’ll bleed into the batter and turn the muffins purple
• Fully frozen berries help keep those pretty, defined berry pockets after baking

What To Do With Frozen Large Berries + Strawberries

When using frozen fruit keep in mind “mixed berry” blends include strawberries, while many “triple berry” blends don’t. This can vary by brand, but it’s something to keep an eye on when you’re shopping.

If your bag does include strawberries (or any extra-large berries), you’ll want to thaw them just enough to chop into smaller pieces. The berries in these mixes are simply too big to go straight into muffin batter.

Once they’re chopped, you can either pop them back in the freezer until you’re ready to bake, or add them to the batter slightly thawed—both work just fine.

Mixed Berry Muffin Recipe Variations

This Mixed Berry Muffin recipe is great because it allows a little room for variations, like swapping out the different berries and nuts for instance.

Below is a list of fun little swaps and mix-ins that will work great in this recipe!

• Use orange zest in place of the lemon zest
• Feel free to use just frozen blueberries, or raspberries, or blackberries if you don’t have a bag of mixed berries on hand!
• No buttermilk? See above or the recipe notes for an easy homemade buttermilk substitute
• Top with chopped nuts
• Dipping the tops of these muffins in a lemon glaze or butter and cinnamon sugar wouldn’t be a terrible idea in the least

Triple Berry Muffins With Streusal Topping

I love these muffins as is, but a sprinkle of sugar or a streusel topping wouldn’t hurt a darn thing either.

If you want a streusel topping–like the topping I use on my pumpkin muffins— here’s what you’ll need to do:

• ¾ cup of all purpose flour
• 6 tablespoons of granulated sugar
• 2 tablespoons of packed brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 4 tablespoons unsalted butter, melted

Combine the flour, sugars, cinnamon, and salt in a medium sized bowl.

Pour in the melted butter and mix until it has been absorbed by the flour and large crumbs have formed. Divide over the tops of the muffins and bake per the recipe!

How to Store Triple Berry Muffins

After baking, leftover muffins should be stored in an airtight container at room temperature for up to 3-4 days.

If you live in a particularly hot and humid area, feel free to keep the muffins in the fridge to prolong the shelf life.

Freezing Muffins

Once the muffins are baked and cooled, pop the muffins into a freezer-safe container or zip bag and store for up to 2 months. When you’re ready for a muffin, remove it from the freezer, and allow it to thaw at room temp and enjoy!

Using Fresh Berries Instead of Frozen Berries

If you want to use fresh berries instead of frozen, you certainly can!

Use 2 cups of any mix of berries you love, cutting strawberries (if using) into bite-size pieces. You can chill the berries in the freezer while you make the batter, or fold them in right away. Just be gentle when mixing so the berries don’t get crushed.

Important tip: When you’re baking, start checking the muffins around the 15-minute mark. Fresh berries will bake more quickly than frozen.

More Muffin Recipes You’ll Love:

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