Why limit your muffins to one type of berry, when you can combine several for a giant burst of flavor? These berrylicious muffins are light and moist, filled with blueberries, blackberries, raspberries and strawberries.
The recipe calls for 2 – 2 1/2 cups of mixed berries. Do NOT use frozen berries in this recipe. I tried that the first time I made them, and the muffins turned out a little mushy. Fresh berries are a little pricier, but they’re worth it.
As usual, make this recipe gluten free or gluten-full. All you have to do is substitute the flour. This is my go-to gluten free flour.
Start by chopping the berries and juicing/zesting the lemon. I chopped the raspberries and blackberries into thirds and halves, depending on their size. The strawberries I sliced and then chopped. I left the blueberries as they were.
You’ll need a microplane or box grater to zest the lemon. One large lemon should be enough, but buy a second just in case. Another handy little tool that I use all the time is this strawberry hull and slice set. My mom bought it for me a few years ago, and I love it!
Once you’ve prepped the berries and the lemon, the recipe comes together quickly.
Set aside 1/2 cup of berries before folding the rest into the batter. Fill each prepared muffin cup 2/3 full of batter. Then fill any empty cups 2/3 full of water for a more even baking. I have a standard 12-muffin pan and a 6-muffin pan, and I only had one empty cup. If you’re counting along, that means this recipe yields about 17 muffins. 🙂
Gently press the berries that you set aside on top of the muffins. If you want even more berries on top, set aside 2/3 cup.
Bake for 16-20 minutes, or until the edges are lightly browned and a toothpick inserted into the center comes out clean. You might want to test several muffins, since the berry juice can obscure doneness.
Store these in an airtight container in the refrigerator or freezer.
Tag me @rosesandwhiskers on Instagram if you try it, and use the hashtag #rosesandwhiskers. Happy baking! 🙂
- 2 cups gluten free 1 to 1 baking flour for gluten-full muffins, substitute all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter softened
- 1/4 cup plain Greek yogurt room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp lemon juice freshly squeezed
- 1 tbsp lemon zest
- 1/2 cup whole milk room temperature
- 2-2 1/2 cups mixed strawberries, raspberries, blackberries and blueberries (fresh, not frozen) chopped to desired size
- Preheat the oven to 375°F (190°C) and line muffin pans with liners or lightly grease with cooking spray. This recipe yields 16-18 muffins, so you'll need two pans.
- Start by chopping the berries to your desired size. I left the blueberries as they were and cut the blackberries and raspberries into halves or thirds. Then I sliced and chopped the strawberries into smaller chunks. Rinse and drain well. Juice and zest your lemon. One large lemon should be enough, but buy a second just in case.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, cream the butter, yogurt and sugar until smooth. Beat in the eggs one at a time until incorporated. Mix in the vanilla, lemon juice and zest.
- Mix in half of the flour mixture on low speed, until just combined. Stir in the whole milk and then the remaining flour until just combined.
- Set aside 1/2 cup of berries. Gently fold the remaining berries into the batter. Fill each prepared muffin cup 2/3 full. For more even baking, fill any empty cups 2/3 full of water.
- Top the muffins with the 1/2 cup of berries that you set aside. Bake for 16-20 minutes, or until lightly browned and a toothpick inserted into the center of a muffin comes out clean. (I recommend baking one pan at a time.)
- Let the muffins rest in the pan for 5 minutes before removing to a wire cooling rack. Store in an airtight container in the refrigerator or freezer. Enjoy!