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

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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Breakfast

Cuisine: American

Servings: 12 muffins

Calories: 252.6 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 2 ½ cups Self-Rising Flour - (note 1)
▢ 1 ¼ cups Almond Milk - (note 2)
▢ ½ cup Light Olive Oil - (note 3)
▢ 1 cup 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. The recipe doesn’t work with all-purpose gluten-free flour, the muffins come out dense and gummy.

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

12-Hole Muffin Pan

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Nutrition

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, but steer clear of all-purpose gluten-free blends as they tend to make the muffins dense and gummy.
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.

Mixed Berry Muffin batter in muffin cups.

Pour the batter into a muffin tray lined with muffin cups.

Adding berries on top of the Mixed Berry Muffin batter in the tin.

Decorate the muffins with extra berries on the top.

Mixed Berry Muffins cooling on the tray.

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.