Go Back Email Link
+ servings
An array of mixed berry muffins on a wire rack.

Mixed Berry Muffins

Katelyn Theofanis
These simple Mixed Berry Muffins are incredibly moist and fluffy thanks to buttermilk and melted butter. Made with a trio of fresh berries, they are perfectly tart and sweet. Serve these triple berry muffins with coffee or tea.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 246 kcal


  • 2 cups all-purpose flour plus one tablespoon (for berries)
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • ½ teaspoon ground cinnamon
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs room temperature and lightly beaten
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter melted
  • cups fresh mixed berries I used strawberries (chopped), blueberries, and raspberries.


  • Preheat the oven to 375°F. Line a 12-cup muffin pan with liners or grease with cooking spray. Gently toss the berries in the extra tablespoon of flour.
  • In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, and vanilla extract together.
  • In a large bowl, whisk the flour, sugar, ground cinnamon, baking powder, and salt.
  • Add the wet ingredients and melted butter to the dry ingredients. Stir to combine, being careful not to over-mix the batter.
  • Carefully fold the berries into the batter just until they are mixed in.
  • Evenly divide the batter between the 12 cups of the prepared muffin pan.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
  • Allow the muffins to cool in the muffin tin for about 5-7 minutes before transferring them to a rack to finish cooling.


  • If using frozen berries, do not thaw them before adding them to the batter. In addition, allow a few extra minutes of baking time.
  • STORE - Store cooled muffins in an airtight container at room temperature for up to 3 days, or up to one week in the refrigerator. These muffins are incredibly moist, so to reduce the possibility of mold growth, refrigerate the muffins after they've been sitting for 3 days at room temperature.
  • FREEZE - Transfer cooled muffins to a freezer-safe zip-top bag or an airtight container. Freeze for up to 3 months.
  • REHEAT - Muffins are best fresh out of the oven. To recreate this, microwave one muffin for 20 - 30 seconds, or until warm.


Calories: 246kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 54mgSodium: 205mgPotassium: 87mgFiber: 1gSugar: 20gVitamin A: 324IUVitamin C: 0.5mgCalcium: 82mgIron: 1mg
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!