Mixed Berry Muffins
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These mixed berry muffins are a delicious snack any time of year. Use fresh or frozen berries to make this healthy dessert recipe.
Muffins are a staple in my house. I like to always have a batch on hand, and it’s even better when there’s a backup batch in the freezer.
We love to have seasonal muffins throughout the year, from cranberry and pumpkin in the fall to tropical and carrot cake muffins in the winter.
These mixed berry muffins are great for any time of year. In the summer, I use fresh berries, including blueberries, blackberries, strawberries, and raspberries. During the rest of the year I make them with frozen berries. Either way, they’re easy to make, and the flavor is delicious.
Mixed Berry Muffin Tips
Berries: These muffins can be made with fresh or frozen berries of your choice. Frozen berries will increase the bake time by a few minutes, but everything else remains the same. I like to rinse frozen berries so their color doesn’t impact the color of the muffins. This step is optional. There’s no need to rinse them if you’re using fresh berries.
Flour: This recipe calls for gluten-free flour. I’ve also made these muffins with half whole wheat and half all-purpose flour, and they came out well that way, too.
Sweetener: These are sweetened by pure maple syrup, and they’re only mildly sweet. Most commercial muffins would use twice as much sugar as I used here. If you prefer to use sugar rather than maple syrup, I recommend using organic sugar and substituting it one for one with the maple syrup.
Temperature: The ingredients for the batter (other than the berries) should be at room temperature so the coconut oil doesn’t solidify against cold eggs or maple syrup. If you don’t have time to bring the ingredients to room temperature, you may want to substitute avocado oil for the coconut oil.
Mixed Berry Muffins
- 2 cups gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 3/4 cup pure maple syrup
- 2/3 cup coconut milk
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups mixed berries
- Preheat the oven to 350 degrees and grease a 12-cup muffin pan. Line with paper liners if desired.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix the eggs, maple syrup, coconut milk, melted coconut oil, and vanilla. Add the dry ingredients to the wet ingredient mixture and mix to combine.
- If using frozen berries, rinse them under cold water until the water runs clear to avoid discoloration in the muffin batter (optional). Fold the berries into the batter. Transfer the batter to the muffin pan.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. (If using frozen berries, you’ll need the slightly longer cook time). Cool on a cooling rack before serving.
This recipe costs $6.14 to make, or $.51 per muffin. Enjoy this mixed berry muffin recipe for an easy, healthy snack any time of year.
Note: The post was originally published in 2019, and it was updated in 2022.
I think I could eat these muffins any time of the day, month and year – they are simply outstanding!
Thanks for another delicious recipe (affordable too)! The blueberries are such a nice touch, especially this time of year when they really are a treat.
Thanks for the wonderful recipe!
Perfectly delightful with options for fresh or frozen berries. Love this!