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Nut Free
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Vegetarian
Simple No Mixer Fruit Muffins From Scratch
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.
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.
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.
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.
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!).
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.
FAQs
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.
Yes, you can definitely add frozen fruit to your muffin mix! It oftentimes works better than fresh fruit.
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.
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.
Additional Muffin Recipes To Try
- Gluten-Free Double Chocolate Muffins
- Pumpkin Muffins with a Sweet Vanilla Glaze
- Coffee Cupcakes with Mocha Buttercream
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!
Simple No Mixer Fruit Muffins From Scratch
Equipment
- muffin pan
- measuring spoons
- whisk
- Spatula set
- Set of bowls
Ingredients
- 3 cups flour, be careful not to overmeasure
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp salt
- 4 tsp baking powder
- ½ cup vegetable oil, or canola oil
- 2 eggs
- ¾ cup buttermilk
- 2 cup berries, fresh or frozen (I used raspberries, blueberries, and blackberries)
Instructions
- Preheat the oven to 425 F. Butter your muffin tin pan.
- Combine flour, baking powder, salt, and cinnamon. Set aside.3 cups flour,, ½ tsp salt, 4 tsp baking powder, ½ tsp ground cinnamon
- In a medium bowl, whisk the eggs. Add sugar to the eggs and mix. Add buttermilk, oil, and vanilla. Whisk well together.1 cup granulated sugar, ½ cup vegetable oil,, 2 eggs, ¾ cup buttermilk, 1 tsp vanilla extract
- Fold wet ingredients into dry ingredients and mix just until the ingredients come together. Be careful not to overmix. Over-mixing causes muffins to be tough. Mix until all of the flour is off the sides and bottom of the bowl and is distributed throughout the dough.
- Very gently fold in the berries. Spoon into prepared muffin tins, filling to the top. Press the remaining berries into the tops of every muffin.2 cup berries,
- Bake at 425F for 5 minutes. Then, reduce the temperature to 375F and continue to bake for 25-28 minutes until they are a light golden brown. Check by a toothpick insert that they are fully baked.
- Allow to cool for 10 minutes and enjoy! They are always best if you enjoy the day you made them, but they could also be warmed up later.
These are great when fresh, but also when warmed up later.