Don't forget to check out the Tips & FAQ section in the post!
These easy mixed berry muffins are a delicious breakfast muffin that are simple and easy to make, with the convenience of frozen berries and no need for an electric mixer.
These super quick muffins are made from scratch and with a mix of frozen berries, to make things easier, and they’re bursting with flavor.
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Making muffins with frozen fruit means you can enjoy fruit muffins all year long, even if the fruit isn’t in season.
There’s no need to worry about finding fresh fruit that can get expensive, you can still enjoy moist, sweet and tart fresh baked muffins any time you like.
These berry muffins can be made with minimal effort and in no time at all, you’ll have a delicious breakfast or snack to eat for days.
Now let’s talk a little about just some of the ingredients in these muffins. (The printable list of all ingredients are in the recipe card below.)
All-purpose flour: You’ll need regular flour for these muffins. They’re made from scratch, but still very easy to make and there’s no need for any fancy types of flour.
Baking powder: This is needed to give the muffins a lot of rise and to make them fluffy.
Sugar: You’ll use plain white granulated sugar for these muffins. Muffins aren’t cake though, so if you want a really sweet muffin, then you can always add in another 1/2 cup of sugar to sweeten them up even more and make them more like a dessert.
Butter and oil: You’ll use both butter and oil for these muffins. The oil helps the muffins come out moist and the butter adds a nice buttery flavor to them.
Lemon juice: This recipe only calls for a small amount of lemon juice and I think it really brings out the flavor of the berries and adds a tiny amount of tartness, although it will not give the muffins a lemon flavor.
Frozen mixed berries: You can use any blend of frozen berries you like. You can use triple berry blend to make triple berry muffins, or any blend you personally like. For these, I used a mixed berry blend with cherries.
Note that you’ll definitely need to cut up any large berries before making these.
(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)
How to make these muffins:
Let’s talk a little about how to make frozen berry muffins. (The printable instructions are in the printable recipe card below.)
Make sure to set the eggs out ahead of time. They’ll need to come to room temperature so that when they mix with the melted butter, they don’t turn the butter into clumps.
Next, preheat the oven to 375 degrees F and add cupcake liners to a 12-count muffin or cupcake pan plus 3-4 more of another cupcake pan
This recipe makes about 16 muffins, so you’ll use one full cupcake pan, plus part of another.
You can spray the muffin cups or cupcake liners with non-stick baking spray if you want, but it’s not vital.
In a large mixing bowl, add the flour, baking powder and salt. Whisk well and set that bowl to the side.
In another bowl, add the sugar, butter, oil, lemon juice, milk, extract and eggs. Whisk that mixture well and then pour it into the center of the dry mixture.
Mix it with a spoon or a whisk until there are no large flour lumps. Make sure not to mix too long though. Only mix until the large lumps are gone. There may still be some small lumps and that’s okay.
Next, gently mix in the frozen mixed berries that have been cut up.
Add the muffin batter to the muffin cups and fill them almost to the top of each cup.
Bake on the middle rack at 375 degrees F for 16-20 minutes. Muffins will be golden brown and a toothpick inserted into the center will come out clean or with a few moist crumbs on it.
Remove the muffin pans from the oven and set on a cooling rack for only about 10 minutes.
Next, remove the muffins from the pans and let them cool completely on a cooling rack.
Enjoy these muffins warm with or without butter.
(Remember that the instructions will also be in the printable recipe card below.)
Easy Mixed Berry Muffins with Frozen Berries
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar (may add up to 1/2 cup more if you prefer muffins to be sweeter)
- 1/4 cup melted butter, cooled down a bit
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cups frozen mixed berries, cut up into smaller pieces, measure after cutting the berries (berries do not need to be thawed.)
- Set the eggs out ahead of time to allow them to reach room temperature before mixing the batter. If not, the butter may clump when cold eggs are mixed with it.
- Preheat the oven to 375 degrees F. Add cupcake liners to a 12-count muffin or cupcake pan plus 3-4 more of another cupcake pan. (This recipe makes about 15-16 muffins.) Feel free to spray the cups with baking spray.
- In a large mixing bowl, add the flour, baking powder and salt. Whisk well and set aside.
- In another bowl, add the sugar, butter, oil, lemon juice, milk, extract and eggs. Whisk well then pour into the center of the dry mixture.
- Mix with a spoon or a whisk until there are no large flour lumps. Do not overmix. There may still be some smaller lumps, which is fine. Just make sure all the large lumps are gone.
- Gently mix in the frozen mixed berries. Make sure they've been cut into smaller pieces.
- Add the batter to the muffin cups. Fill them almost to the top.
- Bake on the middle rack at 375 degrees F for 16-20 minutes. Muffins will be golden brown and a toothpick inserted into the center will come out clean or with a few moist crumbs on it.
- Remove the muffin pans from the oven and set on a cooling rack. Let the muffins cool in the pans for about 10 minutes, then remove from the pans and let cool completely on a cooling rack.
- See the notes section for best ways to store these, serve them and for more questions.
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Tips & FAQs:
Yes! Frozen berries worked great in muffins and they’re very convenient. Just make sure that you cut up any large berries so that they don’t completely sink to the bottom of the muffins.
No, for this recipe, you do not need to thaw the berries. Just make sure any larger berries are cut up (which is actually easier to do when they’re frozen).
Yes, you can use a mixture of different types of frozen berries. I used frozen cherries blended with other berries, but there’s also a basic mixed frozen berries combination and a triple berry combination.
Make sure to cut the berries up into smaller pieces so they don’t sink to the bottom and so they’re dispersed better throughout the batter.
Measure the berries after cutting them up.
Yes, if you’d rather use fresh berries, you can do that.
Make sure not to pack the flour down into the measuring cup as that will add too much flour and can make the muffins dry. Spoon the flour into the measuring cup, then level off the top and add to the mixing bowl.
Make sure to let the eggs come closer to room temperature before mixing the batter as adding warm melted butter to cold eggs will cause the butter to clump up and not mix well with the other ingredients.
No, you can omit it if you don’t have it. Just note that it’s there to bring out the berry flavor and there’s not enough to give the muffins a lemon flavor.
Make sure to stop mixing once all the large clumps are gone. You will still have some smaller clumps and that’s okay. If the batter is mixed too long, the muffins can come out dense, dry, or fall. You want to be careful not to over-mix.
This recipe will make a little more than just one muffin or cupcake pan, so go ahead and use a second pan for the remaining batter. This recipe will make about 16 muffins.
If you don’t have a second pan, just cover and set the remaining batter in the fridge until the first batch of muffins is baked, then bake the remaining batter.
Supplies used for this recipe:
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