These Mixed Berry Muffins are easy 5-ingredient fluffy muffins with a delicious vanilla crumb filled with juicy berries. They are easy to make with no eggs, no dairy, using fresh or frozen berries
I love simple muffins full of berries, but I am absolutely certain that nothing beats the combination of all berries in a single muffin. The combination of Strawberry Muffins, Raspberry Muffins, and Blueberry Muffins is a single muffin is amazing.
The full recipe is just below but don’t miss my ingredient selection tips, step-by-step photos, and baking tips further down!
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Mixed Berry Muffins
These Mixed Berry Muffins are easy 5-ingredient fluffy muffins with a delicious vanilla crumb filled with juicy berries. They are easy to make with no eggs, no dairy, using fresh or frozen berries.
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Servings: 12 muffins
Calories: 252.6 kcal
Ingredients
- 2 ½ cups Self-Rising Flour - (note 1)
- 1 ¼ cups Almond Milk - (note 2)
- ½ cup Mild-Flavor Olive Oil - (note 3)
- 1 cup Unrefined Sugar - (note 4)
- 1 ½ cups Mixed Berries - fresh or frozen (note 5)
Optional – recommended for extra flavor
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350°F (180°C). Line two 12-hole muffin trays with muffin paper liners. Slightly spray with oil. Set aside.
- In a small mixing bowl, whisk almond milk, oil, and vanilla extract, if used. Set aside.
- In another large mixing bowl, combine flour, sugar, salt, and cinnamon if used.
- Make a well in the center of the flour and add the liquid ingredients.
- Combine using a rubber spatula to bring all the ingredients together, forming a smooth batter.
- Fold in the mixed berries, and stir a few times, until just combined.
- Divide the batter evenly into the 12 muffin paper liners, it will fill them up to the top, the batter makes big muffins.
- Bake the muffins on the center rack of your oven for 25-35 minutes at 350°F (180°C) until they are golden brown and a pick inserted in the center comes out clean.
- Let them cool down on a rack for 30 minutes completely before eating.
Notes
Note 1: You can swap the 2 1/2 cup of self-rising flour by 2 1/2 cup of all-purpose flour in which you whisk in 5 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
Note 2: Any plant-based milk works, like oat milk or soy milk for a boost of proteins, all work in this recipe.
Note 3: You can try any low-flavor oil like canola oil.
Note 4: You can use any crystal sweetener, including sugar-free erythritol or coconut sugar.
Note 5: You can use frozen mixed berries, or 1/2 cup of each fresh blueberries, raspberries, and finely chopped strawberries.
Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months in Ziploc bags or a box. Thaw at room temperature the day before.
Equipment
Nutrition
Serving: 1muffin | Calories: 252.6kcal | Carbohydrates: 38.1g | Protein: 3.3g | Fat: 9.9g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.8g | Sodium: 131.9mg | Potassium: 38.2mg | Fiber: 1.3g | Sugar: 18.4g | Vitamin A: 9.9IU | Vitamin C: 0.5mg | Calcium: 38.7mg | Iron: 0.3mg | Magnesium: 7.6mg | Phosphorus: 27.5mg | Zinc: 0.2mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few wholesome ingredients to make these muffins, here’s how to pick them.
- Self-Rising Flour – The baking powder pre-mixed in this flour makes fluffy muffins without any other rising agent. You can substitute it with all-purpose flour combined with about 5 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
- Almond Milk – Almond milk brings a mild, nutty flavor. Any plant-based milk like oat or soy works equally well if you’re looking for a different flavor profile or a boost of protein.
- Light Olive Oil – It brings healthy fats and moisture without an overpowering taste, giving a tender crumb. Alternatives such as canola oil or another low-flavor oil can be used, but avoid strongly flavored oils that could mask the delicate flavors of the berries.
- Sugar – To sweeten the muffins and help develop a delicate crumb and a slight crunch on top. If you prefer a less sweet muffin or want to cut refined sugar, you can either reduce the amount a bit or use options like coconut sugar or unrefined cane sugar. Avoid liquid sweeteners that will change the texture.
- Mixed Berries – You can use fresh or frozen berries or a combination of both (I used fresh blueberries and strawberries but frozen raspberries). When using fresh strawberries, chop them very thinly to prevent one spot from becoming overly juicy, which could lead to underbaked areas.
How to Make Mixed Berry Muffins
This recipe is easy, here’s how to make them in a few pictures.
Combine the liquid ingredients in a bowl and incorporate the dry ingredients.
Stir the batter until it’s smooth with no lumps.
Incorporate the mixed berries into the batter.
Pour the batter into a muffin tray lined with muffin cups.
Decorate the muffins with extra berries on the top.
Bake the muffins for 25-35 minutes at 350 °F (180 °C).
Carine’s Baking Tips
Let me share a few more tips for perfect muffins.
- Preheat and Prepare: Ensure your oven is fully preheated to 350 °F (180 °C) and line your muffin trays well. A light spray of oil on the liners helps with easy release.
- Mixing Wisely: Combine your wet and dry ingredients separately before gently folding them together. This minimizes gluten development and keeps the muffins tender.
- Gentle Berry Incorporation: When folding in your berries, do so just until evenly distributed. Overmixing can cause the berries to break down, resulting in a soggy texture.
- Frozen vs. Fresh: Frozen berries are a great time-saver, but if using fresh, chop strawberries very finely to prevent any one spot from releasing too much juice.
- Adjust Sweetness: If you prefer a less sweet muffin, consider reducing the sugar to ¾ cup and you can try alternative crystal sweeteners like coconut or unrefined cane sugar.
- Batter Consistency: The batter should be smooth yet thick enough to hold the berries without sinking. If it seems too dense, add a splash more almond milk—but only a little at a time.
- Baking Time Check: Since the size of your muffins can vary, check if they’re done at 25 minutes. A clean toothpick inserted in the center is a good indicator.
- Cool Before Serving: Allow the muffins to cool on a rack for at least 30 minutes. This helps them firm up and improves the crumb structure for a perfect bite.
Absolutely love all your recipes, these were so delicious. Perfect for my 19 month old granddaughter, everything she eats is homemade & these had all her favourite fruit in them (blueberries, raspberries, strawberries) thank you for sharing your recipes with us all.
Thank you so much for such a lovely comment!
I’m getting ready to make these, I was thinking of adding frozen cranberries. Would this work? Thank you
You can absolutely add any frozen berries, as soon as the total amount you add stay the same as stated in the recipe. If you add too much, they won’t bake well.
it says 3 cups od sugar? or reduce it to 3/4 cup? how much would make it be 5g or less per serving? It say 18.4 g per serving?
Can I use eggs? How would that change the recipe?
The recipe says 1 cup sugar, not 3 cups! But yes, you can decrease to 3/4 cup and use unrefined cane sugar like I do, or any other crystal sweetener you love like zero sugar sweetener if reducing the sugar is your goal. Erythritol monk fruit blend will work perfectly and you will have zero sugar from it. The sugar per serving includes the berries as well. I don’t bake with eggs and can’t recommend on adding eggs in my recipes.
hi I love your recipes.tried quite a few.can I try with sugerfree options also in cakes n cookies if yes then what will be the proportion and when to add the sugerfree sweetener.please advise.
thanks
You can use sugar-free sweeteners like monk fruit/erythritol blend in 1:1 ratio, add at the same time of the sugar in the recipe. Allulose works too, but it’s less sweet 1 cup sugar is about 1 1/3 cup allulose./ Allulose won’t work in cookies, because it won’t crisp. It also burn quickly and turn food darker.
what flour would you reccomend instead of gluten-free flour for muffins and cakes?
It depends on the recipe! This recipe is not made with GF flour though
Turned out fantastic with pantry staples. I used frozen blueberries and a can of evaporated milk. Make it!
Thank you for sharing this recipe!