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Simple No Mixer Fruit Muffins From Scratch

ByMarina Rizhkov Posted onAugust 25, 2023August 25, 2023

These mixed berry muffins are the perfect make-ahead recipe to grab and go on your way out the door. Whip up a simple batter and fold in some frozen berries – it’s as simple as that. Enjoy them warm with a slather of butter on top!

Why You’ll Love These Mixed Berry Muffins

Breakfast is the one meal that I normally want to be quick. Of course, I enjoy luxuriating in a big breakfast over the holidays and on the weekends, but during the school year, I’m always looking for recipes that’ll make my life easier.

These berry muffins certainly fit the bill! I’ve made them so many times that it’s safe to say I’ve perfected the recipe. All you need to do is mix together a quick batter and fold in whatever berries you have on hand – frozen or fresh!

Plus, you can keep them in the freezer and defrost them when you have a particularly busy week ahead! I promise you’re going to love these muffins, so before you read any further just go ahead and preheat your oven to 425 degrees F and butter your muffin pan!

Ingredients for The Best Fruit Muffin Recipe

When I start making any recipe, I first gather the ingredients. It makes the process faster, and you know for sure that you have all you need.

Berries – You can use fresh or frozen! I used raspberries, blueberries, and blackberries, but feel free to use your favorites.
Flour – be careful not to over measure. Use all purpose flour.
Granulated sugar– fine is best.
Vanilla extract
Ground cinnamon
Salt– sea salt.
Baking powder
Organic Canola oil – also you can use light olive oil
Eggs– large
Buttermilk

Find the full printable recipe with specific measurements below.

How To Make These Frozen Mixed Berry Muffins

Step 1: Preheat and Prep

Preheat the oven to 425 degrees F and butter your muffin tin pan.

Step 2: Dry Mixture

In a medium-sized bowl, combine the flour, baking powder, salt, and cinnamon. Set aside.

A bowl of dry ingredients for no mixer fruit muffins.

Step 3: Wet Mixture

In another medium-sized bowl, whisk the eggs and then add sugar and mix. Add the buttermilk, oil, and vanilla. Whisk together until the wet batter is combined.

A bowl of no mixer fruit muffins wet ingredients. mixed.

Step 4: Fold Wet Into Dry

Fold the wet ingredients into the dry ingredients and mix just until they come together. Be careful not to overmix. Just mix until all of the flour is off the sides and bottom of the bowl and is distributed evenly throughout the dough.

A bowl of batter for no mixer fruit muffins.

Step 5: Fold in Berries

Very gently fold in the berries. Spoon the batter into the prepared muffin tins, filling them almost to the top. Press the remaining berries into the tops of every muffin.

A bowl of no mixer fruit muffins batter with berries mixed in.

Step 6: Bake

Bake at 425 degrees F for 5 minutes. Then, reduce the temperature to 375 degrees F and continue to bake for 25-28 minutes until they are a light golden brown color. Check by a toothpick that they are fully baked (if nothing comes off, they’re done!).

overhead shot of muffin batter with berries prebaked and baked muffins.

Step 7: Cool and Enjoy

Allow the muffins to cool for 10 minutes and then enjoy! They are best if you enjoy them the day of, but they can also be warmed up later.

Expert Tips

These fruit muffins keep for 3-4 days when stored at room temperature in an airtight container.
Freeze these easy fruit muffins and heat them later for a cozy breakfast in the autumn.
Fill each cup in the muffin tin around ¾ full to leave room for the muffins to rise while baking.

Recipe FAQs

How long will berry muffins last?

You can keep your berry muffins in the fridge in an airtight container for 5-7 days. You can also freeze them and then allow them to defrost in the fridge overnight before you warm them up in the microwave.

Can you add frozen fruit to muffin mix?

Yes, you can definitely add frozen fruit to your muffin mix! It oftentimes works better than fresh fruit.

What fruit is the most popular type added to muffins?

The most commonly used fruit in muffins are blueberries, cranberries, and bananas, but in this recipe I use a whole variety of berries! I recommend using what you like instead of what’s most popular.

What should I not do when making muffins?

When you’re making muffins, make sure to not over fill your cupcake tins or they’ll overflow. Also, don’t forget to line or grease your tin – you don’t want to get your muffins out of the oven and then have them fall apart trying to pry them out of the pan. Finally, don’t over mix your batter! Over-mixing causes the muffins to be tough.

A muffin sliced in half laying on a muffin liner surrounded by more muffins and berries.

Additional Muffin Recipes To Try

More Tasty Berry Recipes to Make

If you tried this Mixed Berry Muffins (with no mixer!) or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.