Start the year with a batch of these Mixed Berry Breakfast Muffins. Moist and delicious muffins made using a bag of mixed frozen berries, pantry staples and yogurt for a fantastic result.

Let’s welcome the New Year with these easy Mixed Berry Breakfast Muffins. Here on the blog, we love all kind of muffins and a few favourites are the Strawberry Shortcake Muffins, the Double Chocolate Zucchini Muffins and my personal favourite Strawberry Lemon Muffins. So if you’re looking to add a new muffin recipe to your breakfast table this year, take a look at these and you won’t be disappointed!

Check out 20 Breakfast Muffin Recipes here!

What are These Muffins Like

• Difficulty – These muffins are really easy to make and don’t use any unusual ingredients or baking methods. From start to finish they take just over half an hour.
• Taste – Incredibly moist and bursting with berries. They have a light crumb and are a great size.
• Serving – This recipe makes 12 medium sized muffins. In the recipe card at the end of the post you can easily adjust serving size.

Ingredients

• Dry ingredients – All purpose flour, baking powder and salt.
• Sugar – Granulated white sugar.
• Dairy – Butter and plain yogurt.
• Eggs – Three large eggs at room temperature.
• Berries – I used a bag of mixed frozen berries for these muffins.
• Flavourings – Vanilla extract.

NOTE, The full ingredient list and instructions can be found in the recipe card at the end of the post!

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C and line a 12 count medium muffin pan with paper liners. Set aside.
2. Combine dry ingredients – Sift together the flour, baking powder and salt.
3. Toss berries in flour – Gently toss the frozen berries in the remaining two tablespoons of flour. Set aside
4. Mix butter, sugar and eggs – In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
5. Combine dry and wet ingredients – In three additions add the flour and yogurt, starting with the flour mixture. Gently stir until just combined.
6. Add berries – Fold in the berries.
7. Bake – Evenly divide the muffin batter between the 12 muffin cups. Bake between 18 – 22 minutes or until the muffins are baked through. Remove from oven and place the baking pan on a cooling rack. Allow the muffins to cool in the muffin pan. Remove when cooled and store in an airtight container.

Recipe Tips

• Coating the berries in flour – Coating the berries in flour will help prevent them from sinking while baking.
• Avoid over mixing – Over mixing dry ingredients into batter can often cause a really dense muffin texture. To get a lighter texture, try to just fold in the flour until it’s combined.
• Use room temperature ingredients – using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Watch baking time – Remember all ovens bake at different temperatures. These baked perfectly at 20 minutes in my oven. Yours could be anywhere between 18 – 22 minutes.

Substitutions

• Plain yogurt – You could use Greek yogurt, sour cream, heavy cream or even buttermilk in it’s place.
• Frozen mixed berries – Alternatively you could use fresh berries of any variety for this recipe. Blueberries, strawberries and raspberries would all work great.
• Muffin pan – Okay so these muffins are small (not mini). If you want to make bigger muffins you could use a medium sized pan for about 10 muffins or a large muffin tin for about 8 muffins. If making bigger muffins you may need to add a few minutes to the baking time.

Serving and Storage

• Serve fresh or within a few days – These muffins are great the day they are baked but will keep fresh for several days.
• At room temperature – These will stay fresh for up to two days on the counter.
• In the refrigerator – You can alternatively store the cake in the fridge for about 3 – 4 days. It’s best to take the muffins out of the fridge and bring to room temperature before serving.
• In the freezer – Yes, these muffins store well in the freezer. Store them in an airtight container up to two months. Allow to defrost completely and bring to room temperature before serving.

Frequently Asked Questions

Strawberry Shortcake Muffins

You can't let strawberry season pass you up without making a batch of these Strawberry Shortcake Muffins. A moist and dense muffin filled with juicy sweet strawberries and topped with sprinkling of sugar to give a crisp top!

Check out this recipe

Mixed Berry and Apple Crisp

Make this delightful Mixed Berry and Apple Crisp as an easy yet decadent dessert. Served with cold vanilla ice cream makes it the perfect summer treat!

Check out this recipe

Very Berry Loaf Cake

Why not brighten up a dreary January day with a beautiful little Berry Loaf Cake.  You can't go wrong any time of year with this snacking cake using a mix of frozen berries for convenience and keeping the cost down. 

Check out this recipe

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US CustomaryMetric

Mixed Berry Breakfast Muffins

Start the year with a batch of these Mixed Berry Breakfast Muffins. Moist and delicious muffins made using a bag of mixed frozen berries, pantry staples and yogurt for a fantastic result.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: North American

Keyword: berries, easy recipes

Servings: 12 muffins

Calories: 225kcal

Author: Julia Pinney

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup unsalted butter
• 1 cup granulated white sugar
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 cup unsweetened natural yogurt
• 1 cup mixed berries frozen
• 2 tablespoons all purpose flour extra for tossing the berries

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C and line a 12 count medium muffin pan with paper liners. Set aside.
• Sift together the flour, baking powder and salt.
• Gently toss the frozen berries in the remaining two tablespoons of flour. Set aside
• In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
• In three additions add the flour and yogurt, starting with the flour mixture. Gently stir until just combined.
• Fold in the berries.
• Evenly divide the muffin batter between the 12 muffin cups. Bake between 18 – 22 minutes or until the muffins are baked through. Remove from oven and place the baking pan on a cooling rack. Allow the muffins to cool in the muffin pan. Remove when cooled and store in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

• 1. Coat the berries in flour – Coating the berries in flour will help prevent them from sinking while baking.
  2. Avoid over mixing – Over mixing dry ingredients into batter can often cause a really dense muffin texture. To get a lighter texture, try to just fold in the flour until it’s combined.
  3. Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
  4. Watch baking time – Remember all ovens bake at different temperatures. These baked perfectly at 20 minutes in my oven. Yours could be anywhere between 18 – 22 minutes.

Nutrition Facts

Mixed Berry Breakfast Muffins

Amount Per Serving (1 muffin)

Calories 225 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 68mg23%

Sodium 253mg11%

Potassium 68mg2%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 18g20%

Protein 5g10%

Vitamin A 310IU6%

Vitamin C 0.3mg0%

Calcium 71mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!