Go Back

Berrylicious Muffins

A light and moist muffin, filled with blueberries, blackberries, strawberries and raspberries. Make them gluten free or gluten-full!
Prep Time 25 mins
Cook Time 16 mins
Total Time 41 mins


  • 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!