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A stack of two no mixer fruit muffins on a white plate surrounded by fresh berries.
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5 from 2 votes

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.
Total Time1 hour
Course: Breakfast, Desserts, Snack
Cuisine: American
Allergy: Nut Free, Vegetarian
Servings: 15
Calories: 234kcal

Equipment

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
    A bowl of dry ingredients for no mixer fruit muffins.
  • 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
    A bowl of no mixer fruit muffins wet ingredients. mixed.
  • 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.
    A bowl of batter for no mixer fruit muffins.
  • 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,
    A bowl of no mixer fruit muffins batter with berries mixed in.
  • 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.
    A muffin tin filled with batter for no mixer fruit muffins and topped with fresh berries.
  • 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.
    A muffin tin with no mixer fruit muffins.

Notes

Fresh berries tend to sink to the bottom of the muffin while baking. Coat them in flour before adding to the muffin mix before baking to prevent this. Frozen berries are available year round and go great in this bakery style recipe.

Nutrition

Calories: 234kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 212mg | Potassium: 63mg | Fiber: 1g | Sugar: 16g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg