Not too sweet, fluffy yet dense, and topped with crunchy sugar. These Mixed Berry Muffins are a house favorite!
Mixed Berry Muffins with Sugary Tops
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JUST made these and they are SO good! My kids keep asking for more!
Grace
Just Like Perkin’s.
Last week, I pulled a batch of these high-topped mixed berry muffins out the oven right before school pick-up. I wrapped one of them in a napkin and took it with me in the car. My daughter got in the car with all her winter gear and found the little muffin bundle waiting, warm, in the cupholder of her carseat. She unwrapped it like a little present.
It was just joy. A moment.
I’m in need of some moments lately. Maybe you are, too.
These babies are here to deliver. They are less like a big cupcakey bakery muffin from Target or Costco – they’re a bit more rustic, more craggly, and yet somehow also incredibly tender. Like, melt-in-your-mouth tender. But most importantly, they have big happy muffin tops sparkled with crunchy sugar (a callback to the ones I loved when I worked at Perkins in high school).
The ingredients are always on hand in my house (special thanks to frozen berries!) so they feel everyday-simple. But when you serve them with a shmear of honey butter, they can quickly become fancy brunch material, too.
A friend recently told me they’re the best muffins he’s ever had, and I’m not going to argue with that. They are good. Warm, berry-studded, with crunchy sugar tops can make happy moments.
Sending you a hug and a warm muffin today! If you’re looking for more cozy baking, check out this page with all my favorites.
You’re doing great! ♡ Onward, upward, and forward.
Watch How To Make These Berry Muffins
Mixed Berry Muffins with Sugary Tops
- Total Time: 30 minutes
- Yield: 9–10 muffins 1x
Ingredients
Units
Scale
Berry Muffins:
- 3/4 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup plain Greek yogurt
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 cups flour (280 grams)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine kosher salt (such as Diamond Crystal)
- 2 cups frozen mixed berries (I use the triple berry blend from Costco)
- 1/4 cup turbinado sugar for topping (brown sugar also works)
Honey Butter:
- 4 tablespoons softened salted butter
- 1/4 cup honey
Instructions
- Make the Muffin Batter: Preheat the oven to 400 degreses. Whisk the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla together until smooth. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.
- Thaw the Berries: Microwave 2 cups frozen berries for one minute. Transfer thawed berries to a fine mesh strainer; gently rinse the berries with warm water for 15-30 seconds to wash off the excess colored juices. I like to tap the side of the strainer to get even more water out. The berries will reduce in volume and you’ll be left with about 1 cup of thawed berries.
- Add Berries to Muffin Batter: Gently fold the berries into the muffin batter. (There shouldn’t be much excess juice going into the bowl with the thawed berries.) Give it just a few stirs so you incorporate the berries – they’ll get a little mashed, but you want to keep about half of the berries intact.
- Top with Sugar: Grease a muffin tin with butter or nonstick baking spray (I prefer this over paper liners). Divide the batter between 9-10 muffin cups, and top with a spoonful of turbinado sugar.
- Bake: Bake the muffins for 14-16 minutes, in the middle to top of the oven. Remove from oven and let cool slightly before using a knife to gently release and pull each one out of the muffin tin.
- You’re Done! Yum! If you want to serve these with honey butter, which I think you do – just stir the softened butter with the honey until incorporated. Spread it on a warm muffin and live your best life!
Notes
How I measure the coconut oil: I pop the jar into the microwave and warm it up until it’s mostly liquid, then I pour it into a measuring up to measure out 3/4 cup.
How I measure the flour: I scoop the measuring cup right into the flour container to fill it to the top of the one-cup measure (shaking or leveling off any extra heaped up on top). When I weighed this amount (for 2 cups), it was 280 grams.
How I measure the frozen berries: I measure out two cups of frozen mixed berries into a glass measuring cup. Then I thaw the berries (instructions in recipe card).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Three More Of My Favorite Muffins
February 28, 2025
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Hi! These look so yummy. What dairy free yogurt do you recommend? We are newbie lactose-intolerant and trying to find substitutes for the dairy in our lives.
Hi, I recently found FAGE BestSelf Lactose Free Greek Yogurt and it’s been a game changer for me. I plan to use it in this recipe when I make them this weekend. Hope this is helpful to you too.
Same, Becky! I’m a huge fan of the Best Self yogurt.
Ok, YES! These were so easy and so good!
So glad you enjoyed them, Kayla!
You could try lactose free Greek yogurt (FAGE BestSelf). Coconut or almond-based yogurt should work too!
I don’t normally buy regular yogurt. Did you try these with greek yogurt? Thank you!
Here to ask the same! Always have Greek yogurt on hand.
Would Fage 2% Greek yogurt work? Or even Oikos vanilla triple zero? We love your recipes.
Yes, both would work great! Enjoy, Heather!
This recipe is missing the baking temperature and the amount of yogurt. I’m assuming 350° and 1/4 cup, but would appreciate it if you would update the recipe.
Bake at 400 degrees and it’s 1/4 cup yogurt. Thanks, Sherron!
These look sooo good! What temperature do you bake these at?
Bake at 400!
Do you use regular or greek yogurt for this?
We used Greek yogurt!
Do you recommend refined, unrefined or liquid coconut oil?
We used unrefined coconut oil, but any type will work!
If you have excessive of fresh blueberries can you use fresh for this recipe ?
Yes you can! Enjoy, Maggie!
What would the amount be for fresh berries?
1 to 1 1/2 cup of fresh berries! Additionally, we’d recommend adding 2 tablespoons of milk to the batter!
Excited to make these. Bake at 350?
Bake at 400! Enjoy!
Oven temp?
400 degrees!
Hi! What temp do they cook at?
Hi Jessica! Bake at 400 degrees. Enjoy!
These look delicious! I can’t wait to make them. Could you please verify that the yogurt is 1/4 CUP? The 1/4 is there but not the word cup. Honestly it’s the only thing that makes sense 🤭 Thanks!
Yes! It’s 1/4 cup. Thanks for pointing this out!
Could I use sour cream instead of the yogurt?
Yes! Sour cream will work.
I have been waiting for this recipe to drop!! I whipped some up tonight. However, I didn’t see a bake temp…did I miss it?
Bake at 400! Enjoy, Sarah!
Tried these as soon as I saw the recipe today! Mine took at least 25 minutes to bake all the way through. Also, a baking temp would be helpful. They are indeed tasty, but maybe the proportions are off? >1 tbsp oil per muffin seems a bit excessive compared to similar recipes I’ve tried.
So sorry about that, Sonali. We have updated the recipe after retesting, which should hopefully solve some of the issues you experienced!
Definitely plan on making these, they look so good! I’m curious though, what’s the reason for partially thawing & rinsing frozen berries? What’s the difference with just using frozen berries or fresh with some of them mashed up? Thanks!
We thaw and strain them because frozen berries are extra watery, and this can affect the texture of the finished muffin. You could definitely use fresh, but would only need about 1 cup.
Hi again! Quickly want to add that 1 to 1/2 cups of fresh berries will work. But we’d recommend adding in about 2 tablespoons of milk to the batter.
Do you have a substitute for maple syrup?
You could use honey!
I’ve been looking forward to this recipe. I made the 1/2 scale recipe using metric measurements. I found several errors and tried to search notes and comments to find answers.
1. No oven temp listed, I searched comments to find that info.
2. The recipe did not clarify if the coconut oil should be melted or not, I searched the comments/notes and didn’t find anything; I used melted because that seemed correct.
3. While trying to find help I tried to watch the linked video but it played a clip about dumplings.
4. I thought the yogurt measurement was meant to be in cups since it only said 1/8 plain whole milk yogurt.
The muffins didn’t cook through, spread across the top of muffin pan and burned. Bummed out. This recipe needs more testing and a recipe proofreader.
was so excited to try this recipe however I was a bit disappointed because my muffins did not cook through at the temperature and time mentioned (still raw on the inside) and they bubbled too much over the top as I followed the instructions to only fill up 10 cups which I think may have been better at 350 for 25 minutes filling all 12 cups? idk otherwise i think the batter tasted nice but i think i will have to tweak the recipe a bit so the muffins are cooked thoroughly through!
We appreciate the feedback, Ashley!
Could you please post the recipe? It is not showing up on your website. Thanks.
Hi Jill! It should be there now! Let us know if you’re still not seeing it.
These are absolute perfection. I followed the recipe to a T and got 12 prefect sized muffins. I agree, they are best served warm. I kept them in the fridge and heated they up in the air fryer to get them crispy on the top and enjoyed the all week long.
These are insanely delicious! My new go-to muffin recipe.
We love hearing this, Allison!
Delicious! My husband said this is the best muffin he has ever tasted. I did end up cooking for 18 minutes.
So happy to hear this, Amy!
Hi! I am not able to print the recipe at this time. If you are able to fix and delete this comment as you see it, that would be WONDERFUL. So looking forward to trying this. 🙂
I’m having the same issue! The print page just shows the first ingredient. Excited to try this one! Thanks 🙂
Thanks for bringing this to our attention. Any chance you could send a screenshot or photo of this issue (like your printer settings, the print preview screen, and/or the printed page) to [email protected]?
I made these this afternoon and they were perfect! The honey butter is a must and next time I’ll need to double the recipe so they last longer. Thanks for sharing!
Absolutely, Kelly! So glad you enjoyed them!
Made a double batch this morning before the recipe was taken down for updates and they worked great for me! Ended up baking for 18ish minutes. They are definitely moist inside due to the berries but not raw. My son gave them a 10/10.
Awesome! Thanks for the comment, Erin!
Do you have a substitute for the coconut oil? Butter melted or salad oil? Thank you!😊
Another reader had great results using butter!
I wanted to make these last week but then she pulled them to test again. As soon as they were reposted I got busy. They were delish!! I made it exactly as called for except for 2 subs she mentioned below- all frozen blueberries and brown sugar on top instead of turbinado. I did do 12 muffins instead of the heaping 10 because I’m feeding kids! Delish and easy.
Glad to hear it, Jen! Thanks so much for leaving a review!