Best Berry Muffin Recipe

These berry muffins are dead easy. Use fresh or frozen berries, and if you don’t have butter or milk on hand, don’t worry! You don’t need them to make these delicious berry fruit muffins.

I’ve been making these berry fruit muffins for years now. Muffins are my go-to choice when I want to bake something since they’re pretty hard to screw up (check out my banana chocolate chip muffin recipe too). This berry fruit muffin recipe is the one I always turn to when I don’t have, or don’t want to use milk or butter. It’s honestly it’s so easy to whip up, I’m willing to bet you end up with some pretty delicious muffins on the first try.

I initially found this fruit muffin recipe on Pinterest (isn’t that where we all find them?) from Julia’s Album and made my own changes over the years. I don’t like baking (or cooking really) with a lot of fussy and special ingredients. This easy fruit muffin recipe is great because you probably have a lot of this stuff in your kitchen already.

Here’s What:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 cup of white sugar
• 1/2 teaspoon salt
• 2 teaspoons of baking powder

Wet Ingredients:

• 1/3 cup vegetable or canola oil
• 2 eggs
• 2/3 cup Greek/plain/vanilla yogurt
• 1 tablespoon of vanilla
• Possibly 1/3 cups water, depending on the thickness of your yogurt of choice.

Berry Bowl:

• 2 cups of mixed berries pieces, frozen or fresh. I like to use frozen berries and throw them in the blender to chop them up into the little tiny pieces. This ensures your muffins are moist and that there is yummy berry goodness in every bite. Should you have fresh berries that are getting mushy in the fridge, you can certainly use them here to save them from going bad.

Optional (but oh so good) Glaze Topping:

• 1/2 cup brown sugar
• 1/3 cup butter
• 2 tablespoons of cinnamon

The batch pictured here includes the optional glaze topping. It forms a crunchy cinnamon layer on top which adds that little special something to these muffins. But, you don’t have to make the topping if you don’t want to. They’re still pretty darn tasty without it!

Here’s How:

1. Preheat your oven to 400 degrees Fahrenheit.
2. To your dry ingredient bowl, add 2 cups of all-purpose flour, 1 cup of white sugar, 1/2 teaspoon salt, and 2 teaspoons of baking powder. Mix it all together.
3. Now in your wet ingredient bowl, add 1/3 cup of vegetable/canola oil, 2 eggs, 2/3 cup of yogurt (I used both Greek and vanilla and both were delightful) and 1 tablespoon of vanilla (I just splash it in). Combine.
4. Add your wet ingredients to the dry and mix together (or vice versa, I did it both ways and didn’t notice a difference, because I’m not a fancy baker).
5. In a separate bowl (perhaps one you have already used) mix together 2 cups of berries with 2 tablespoons of flour. I usually use frozen berries because they’re easy to use and it tastes great. That being said, if you have fresh berries that are about to spoil, you could certainly use those too and save them from going to waste!
6. Fold your berries into your mixture and stir just enough to combine. You’ll see your batter turning a delightful berry colour.
7. Line your 12 muffin tray with muffin liners. Or if you don’t have those (as I never do), butter that tray up so your muffins don’t stick.
8. Scoop your batter into your muffin tray. Fill them almost to the top, but leave a little room for the topping if you’re going that route.

Optional Glaze Topping:

This topping is amazing and worth the extra effort. But, if you’re lazy, in a rush, or want to be eating your fruity muffins that much sooner, you can also opt to just sprinkle a little sugar and cinnamon on top.

1. Warm 1/3 cup of butter so that it’s pretty well melted. Add in 1/2 cup of brown sugar and at least 2 tablespoons of cinnamon (I love cinnamon so I just toss tons of it in there). Mix it all together. If it looks like a goopy mess, you’ve done it right!
2. Scoop this sugary mess on top of your batter, distributing so that all of your muffins are covered, I almost swirl it on. You don’t want to put too much, or you’ll make a mess of your oven (trust me, I speak from experience, oops).
3. Once they’re all coated, slide these delicious summery muffins into your oven for 20 – 25 minutes.
4. If you’re worried about the topping dripping off the muffins and on to the bottom of your oven, you can slide in an extra baking sheet underneath your muffin tray on a separate rack to catch any mess.
5. Once they’re done (I like to poke them with a toothpick to check) let them cool and enjoy! You should easily be able to scoop them out of the tray once they’ve cooled for a few minutes.

I hope you guys enjoy these as much as I do! You can leave these on the counter to be enjoyed for the day, but I would recommend storing them in the fridge afterward to prevent them from going bad.

Don’t forget to show me how your berry good muffins turn out. Tag me on Instagram, Twitter, or Facebook so I can share your creations!

Anna