These fluffy Mixed Berry Muffins are worth getting up for! Quick to make and packed with juicy strawberries, raspberries, and blueberries, they’re an irresistible breakfast treat. Muffins are the ultimate grab-and-go option, just like our fan-favorite blueberry muffins, soft apple-banana muffins, or savory breakfast egg muffins. Who can say no to a warm, homemade muffin?
INGREDIENTS
Servings: 12 muffins
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup Greek yogurt (or sour cream)
- 1/2 cup light olive oil (not extra virgin)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups all-purpose flour (measured correctly)
- 2 tsp baking powder
- 1/2 cup strawberries (hulled and diced)
- 1/2 cup raspberries
- 1/2 cup blueberries
INSTRUCTIONS
- Preheat the oven to 400°F and line a 12-count muffin tin with cupcake liners.
- In a large bowl, use an electric mixer to beat the eggs and sugar on high speed for 5 minutes until thick and light in color.
- Add the Greek yogurt, oil, and vanilla, and mix on low speed just until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the batter in thirds, stirring gently after each addition. Avoid overmixing to keep the muffins light.
- Fold in the mixed berries with a spatula until just incorporated.
- Divide the batter evenly into the muffin cups, filling each to the top.
- Bake in the center of the oven for 20-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Cool on a wire rack, and enjoy warm or at room temperature.
NUTRITION (PER SERVING)
- Calories: 340 kcal
- Carbohydrates: 52 g
- Protein: 7 g
- Fat: 11 g
