Mixed Berry Muffins

Love berries with your breakfast? You’ve GOT to try these Mixed Berry Muffins, which feature blueberries, raspberries and blackberries. Learn how to make this sour cream muffin recipe and make them year-round! Makes 16 muffins.

A bitten-into berry muffin held in a hand

2024 Update: This recipe was originally shared in June 2014. The recipe has been updated to taste better, and the post include new photos, as well as more tips and tricks. I hope you love these muffins!

These muffins are a result of me rolling with the punches in 2014. My grandfather, Pop, died, and I knew I wanted to travel to Georgia to his memorial and spend time with my family.

My husband, my cousin and her children drove from Texas to Georgia together. And I whipped up this easy muffin recipe to bring with us on the road so we’d have something to snack on since I had an excess of fresh muffins in our fridge.

Now, full disclosure: the original recipe called for some different ingredients, but I have adapted this Berry Muffin recipe over the years to include my sour cream muffin base, which, in my opinion, is the absolute best.

Why I love this recipe:

To me, this is the perfect muffin recipe. They are bursting with a mixture of berries and have a lovely pop of lemon.

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    These bake up beautifully and easily. They are a recipe that can be made for any time of the year, but especially during the spring, when fresh berries reign supreme. 

    These light and fluffy muffins are moist, slightly sweet and perfect for any occasion, be it breakfast, brunch or even an afternoon snack.

    Also, the muffin tops have a beautiful crust, thanks to sparkling sugar, that makes them even more delicious.

    More muffin recipes to try: Blueberry Muffins | Strawberry Lemonade Muffins | Chocolate Chip Muffins | Mini Pumpkin Muffins with Chocolate Chips | Vegan Banana Muffins

    Bowls of ingredients to make muffins with mixed berries on a white surface with pink linens

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you’ll need to make these easy berry muffins:

    • Fresh berries — we’re using a combination of blueberries, raspberries and blackberries in this muffin recipe. Personally, I prefer the fresh berries, but you can use frozen berries, too, if you do don’t thaw them. Toss them in straight from the freezer. Be prepared for them to discolor the muffin batter. The taste will be OK, though. 🙂
    • All-purpose flour — we like to use unbleached AP flour in our household, but the regular kind works, too. I have not tried this with a gluten free flour blend, however.
    • Baking powder — always make sure your baking powder is fresh. Get a new one every few months, even if you haven’t used it all. 
    • Kosher salt — medium grain kosher salt is the best salt for baking. I like Diamond Crystal. 
    • Granulated sugar — this is also called white sugar. Don’t swap it for brown sugar or the batter won’t set up right. 
    • Sour cream — use a full-fat sour cream for best results, not a light or fat-free sour cream. Plain Greek yogurt is lower in fat than sour cream, but they could probably work as a swap if that’s what you have on hand. Please note that the texture of plain yogurt would change the texture of this matter.
    • Vegetable oil — you can also use any neutral-tasting oil such as avocado oil or vegetable oil. Melted butter could also work as a substitute.
    • Lemon zest — I love using lemon zest to add a little pop to the berries we feature in these muffins.
    • Milk — whole milk is best, but use what you have. You can also use a non-dairy milk like almond milk or soy milk. 
    • Large eggs — I always say use the best eggs you can afford.
    • Vanilla extract — a high-quality vanilla extract makes a big difference in your baking recipes. Another secret ingredient so to speak! 
    • Raw sugar — this coarse sugar is for sprinkling over top of the muffins. You can skip it if you don’t have it, but it adds the most crispy, caramelized texture on top of the muffins. 

    Customizations and substitutions

    Gluten-free muffins: I haven’t tried this recipe with a gluten-free flour blend, but a 1:1 mix should work fine. Let me know if you try it! 

    Fruit muffins: This sour cream muffin recipe is a great base for other berries and fruits. Try it with cranberriesstrawberries and blueberries!

    Mini muffins: Use a mini muffin tin to make tinier muffins. These are great for a party with more guests. You’ll need to adjust the baking time, as they won’t need as long as regular muffins. 

    How to make Mixed Berry Muffins

    First, preheat the oven to 400°F. Line a muffin tin with baking cups, then spritz with baking spray. Set the tray aside.

    If you have just washed the berries, be sure to pat them dry completely with a paper towel or a kitchen towel.

    Toss the mixed berries with a tablespoon of flour in a small bowl, and set aside. This will prevent the berries from sinking to the bottom of the muffins.

    Dry ingredients for muffins in a bowl held in hand above other ingredients
    Combine the dry ingredients

    Measure the rest of the flour (2 cups), baking powder and kosher salt in a medium bowl. Whisk to combine. Set aside. These are the dry ingredients.

    Pro tip!

    Use a kitchen scale to measure your flour for best results


    In another bowl, combine the granulated sugar, sour cream and vegetable oil. Whisk together until fully incorporated and smooth.

    Pour in the lemon zest, eggs and vanilla extract into the sour cream mixture. Finally, stir in the milk.

    Whisk it all together until well combined.


    Slowly sprinkle the flour mixture into the wet ingredients, mixing with a rubber spatula until just combined. 

    Overmixing could cause your muffins to become tough.

    Fold the berries into the batter gently. If you’re too rough, you risk popping the blueberries and will end up with purple muffins. 


    Divide batter evenly between the prepared baking cups, filling them about 3/4 of the way full. (I added 3 tablespoons of batter to mine.) 

    Sprinkle the raw sugar over the tops of the muffins. You can also add a few extra berries on top of each muffin for extra flavor and a beautiful finish.


    Transfer to the preheated oven, and bake for 25-28 minutes, or until the tops turn golden brown and an inserted toothpick in the center of the muffins comes out clean.

    Let cool for 15-20 minutes, then enjoy with your favorite breakfast beverage! We love these paired with Vanilla Sweet Cream Cold Brew, as well as a bubbly Strawberry Champagne Cocktail.

    How to store and freeze:

    These Triple Berry Muffins are easy to keep on hand for an easy breakfast! Simply store in an airtight container in the refrigerator for up to 5 days. You can toast them in a toaster oven or reheat in a microwave if you want them warm.

    You can also freeze fully baked and cooled muffins. Place them on a baking sheet and flash freeze for one hour — this prevents them from sticking. Then put them in a zipper-locking freezer bag. 

    To reheat, heat in the microwave for about 45 seconds to 1 minute. 

    Baked mixed berry muffins in a tin after baking

    Erin’s Easy Entertaining Tips

    We love sharing muffin recipes with the people we love. They’re an easy win because they can be made in advance and also… who doesn’t love some fluffy muffins with fresh fruit?

    Playdate hangouts in the morning hours are always lovely, and kids are sure to love this homemade muffin recipe with juicy berries.

    Here are some ways I’d make these muffins to share with our people:

    • Make a double batch for a big group. Or transform them into mini muffins! 
    • Serve them warm in a basket or bowl lined with a kitchen towel. This helps to preserve some heat. 
    • Bring them to a party or gathering in a muffin storage container. They’ll be an instant hit. 
    Mixed Berry Muffins in a muffin tin with one halved

    Frequently Asked Questions

    What types of berries can I use in these muffins?

    I used a combination of blueberries, raspberries and blackberries. You can mix up the quantity of berries if you prefer one to another here or just use two OR use another berry that you like. I do not recommend using strawberries, though, because their liquid content is much higher and it will change the texture of the muffins.

    What is the secret to moist muffins? 

    Sour cream is a great ingredient to add to muffins because it makes them super soft, fluffy and moist. 

    Can you use frozen berries in muffins? 

    Yes, frozen berries work great in muffins. However, don’t thaw them first or they will become soggy and squishy. They can also more easily stain the batter a different color, though the taste will be no different.

    Here’s how you can make them at home:

    A bitten-into berry muffin held in a hand

    Mixed Berry Muffins

    Erin Parker, The Speckled Palate
    Start off your morning right with these slightly sweet and juicy Mixed Berry Muffins, calling for fresh raspberries and blueberries! A sure winner!
    4.43 from 7 votes
    Servings 16 (3T) muffins
    Calories 149 kcal
    Prep Time 15 minutes
    Cook Time 28 minutes
    Total Time 43 minutes

    Ingredients
      

    • 1 cup blueberries 160g
    • ½ cup fresh raspberries 70g
    • ½ cup fresh blackberries 70g
    • 2 cups all-purpose flour 240g + 1 tablespoon (10g) extra for tossing the berries in
    • 2 teaspoons baking powder 10g
    • ½ teaspoon kosher salt 4g
    • 1 cup granulated sugar 200g
    • ½ cup sour cream 135g
    • ¼ cup vegetable oil (54g) or another neutral oil
    • 2 tablespoons lemon zest from 1 large lemon
    • ½ cup milk 140g
    • 2 large eggs ~100g
    • teaspoons pure vanilla extract 7g
    • 2 tablespoons raw sugar for sprinkling (32g)

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Instructions
     

    • Preheat the oven to 400°F. Line a muffin tin with baking cups. Spritz the cups with nonstick baking spray, if desired, and set aside.
    • Toss the blueberries, raspberries and blackberries in the extra 1 tablespoon of flour. Set aside.
    • Measure the rest of the flour (2 cups), baking powder and kosher salt into a medium bowl. Whisk to combine. Set aside.
    • Combine the sugar, sour cream and vegetable oil in a large bowl. Mix together until combined and smooth with a rubber spatula.
    • Add the lemon zest, eggs and vanilla extract. Stir to combine.
    • Pour in the milk, and stir until just combined.
    • Sprinkle the dry ingredients on top of the wet, and stir until the muffin batter comes together. Do not overmix!
    • Gently fold in berries to the batter until they are scattered throughout. Be gentle, as the berries can fall apart if you are too rough with them.
    • Measure 3 tablespoons of the batter into each of the prepared muffin tins.
    • Sprinkle raw sugar over the tops of the muffins. You may also add additional berries to the tops of the muffins. Transfer to the preheated oven.
    • Bake for 25-28 minutes, or until golden brown and cooked through to where an inserted toothpick comes out clean.
    • Let the muffins cool for 15-20 minutes, then enjoy!

    Video

    Notes

    This recipe will make 16 regular-sized muffins with 3T of batter in each.
    For the mini muffins, bake in greased muffin tins for 15 minutes. Check on them and see. Remove when an inserted toothpick comes out clean.

    Nutrition

    Serving: 1 muffinCalories: 149kcalCarbohydrates: 29gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 26mgSodium: 87mgPotassium: 118mgFiber: 1gSugar: 16gVitamin A: 103IUVitamin C: 4mgCalcium: 48mgIron: 1mg
    Keyword berry muffins, blackberries, blueberry, Breakfast, breakfast recipe, easy breakfast recipe, easy muffin recipe, Mother’s Day breakfast, Mother’s Day brunch, Mother’s Day recipe, muffin recipe, raspberry, sweet breakfast, sweet muffins
    Course Breakfast & Brunch
    Cuisine American
    Tried this recipe?Let us know how it was!
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    11 Comments

    1. Hi Erin! I love all things berry and these muffins do not seem to be an exception to the rule! They look amazing even for this non-baker. PS – Your photos have me wanting one Right Now!

    2. Yum, these look amazing Erin! I love baking with berries… just the bright colours alone make me happier 🙂 Sorry to hear about the allergies, argh. I’m also a hayfever sufferer and it’s frustrating that the glorious sunny weather and flowers brings an equal amount of pain through sneezing! As for rolling with the punches? Well, I was sick last week and used my housebound time to make a couple of batches of marmalade… quite a productive day despite feeling terrible! xx

      1. Laura, thanks so much! Like you, I love baking with berries because they’re beautiful AND delicious!

        Thanks. Allergies and hayfever are absolutely NO fun. If only we could find a way to not suffer from them… though I will say the nasal spray I use as the seasons change works quite well, even if it’s not something that helps when I have a sudden reaction.

        Wow! You were crazy productive for being sick! Can’t wait to see how that marmalade turned out!

    3. Hi Erin! I love all things berry and these muffins do not seem to be an exception to the rule! They look amazing even for this non-baker. PS – Your photos have me wanting one Right Now!

      1. Tiffany, thanks so much! I love all things berry, too, and they are absolutely divine… and pretty simple to make for any non-baker, too! Glad you enjoyed this. Thanks for stopping by!

    4. hi erin,these muffins look yummy,i have some berries waiting to be used ,,,can i substitute the apple sauce with something else??
      thanks

      1. Hey DV. Thanks! If you want, you can substitute coconut oil, veggie oil or melted unsalted butter for the applesauce. I generally swap applesauce for the oils/butters to keep the moist factor up, but you can certainly add those instead. Let me know how they turn out!

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