Mixed Berry Muffin Recipe with Buttery Brown Sugar Streusel
Simple mixed berry muffins, overflowing with fresh or frozen berries & topped with tons of buttery brown sugar streusel. So good on busy mornings. Or lazy mornings.
Ahhhhh….. spring. I am writing this on a beautiful, sunny morning with the windows open and fresh spring air drafting in. Spring has a smell. Have you noticed? It’s that fresh, new smell of the earth thawing and things growing. I love it.
I love most everything about this time of the year. When the leaves are popping out on trees everywhere and weekends are warm enough for sweatshirt clad motorcycle rides and dinners on the patio. We might still have a spring snow or two, but winter is over and warmer weather is a welcome guest at our house.
Spring, we have missed you. And Summer, we are dusting off the red carpet, getting ready to welcome you too.
I’m enjoying one of these mixed berry muffins as I write this.
And and let me tell you, with or without the glorious spring weather, it’s a great way to start the day.
These mixed berry muffins are similar to this recipe for Lemon Blueberry Muffins, in that the texture is moist, tender, and packed with berries. But, instead of being topped with glaze, these mixed berry muffins are topped with brown sugar buttery streusel.
I am a huge fan of streusel on muffins.
HUGE. Especially muffins with fruit in them. I love the sugary crunch it adds to each bite of tender muffin and soft fruit. Such a lovely contrast. Also, you know, it’s crumbles of baked butter and brown sugar, so how is that ever going to be a bad idea?
Use whatever berries you like in these mixed berry muffins, fresh or frozen.
Berries are something we pretty much always have on hand in our house in one form or another. In the spring and summer fresh berries are a constant presence in our refrigerator, washed and ready to be sprinkled over yogurt, ice cream or granola, or eaten by the handful.
But, frozen berries, especially in the colder months, are one of my favorite modern food conveniences. Since frozen berries are a staple of our freezer, these muffins are an option any time of year. And, while these somehow feel like the kind of thing I want to eat on Spring and Summer mornings, whipping up a batch in the dead of winter is a good antidote (albeit temporary) to the winter blues.
The streusel is also optional, although it pains me to write that.
Since I’ve already expressed my love of streusel, I feel I can also tell you that it’s ok to leave it out if you want to. As super-duper-awesome as streusel topped muffins are, leaving it out will certainly cut down on the amount of sugar and calories in each muffin and they will still be lovely and delicious.
You’ll see that the recipe also calls for 1/2 cup Stevia in addition to 1/2 cup sugar. You can certainly use all Stevia or all sugar. I’ve found that, when I want to cut down on the amount of sugar in a recipe, using half stevia and half sugar is generally the right combination to maintain the level of moisture and avoid that off-putting after taste that Stevia can leave behind.
One final note about this mixed berry muffin recipe.
These tulip muffin liners are awesome.
I know I say this every time I post a muffin recipe, but tulip muffin liners are seriously the BEST, especially for streusel topped muffins. Their pointy tops hold in all that yummy streusel as the muffins rise in the oven. They also allow you to bake taller muffins than you can with regular muffins liners.
PLUS, these muffin liners make it super easy to remove muffins from the pan as soon as they are finished baking. Just grab hold of those tulip tops and lift them right out of the pan onto a wire rack to cool. They also unfurl into a nice little paper plate on those mornings when you grab a muffin before rushing out the door.
You can, of course, use regular muffin liners for these mixed berry muffins. If you do, this recipe will probably make 18-24 muffins rather than the 12 large muffins you’ll get from using tulip liners.
More popular breakfast and brunch recipes:
- Apple Cinnamon Muffins with Streusel
- Blueberry Corn Muffins
- Old Fashioned Banana Bread
- Overnight Apple Fritters
- Double Chocolate Muffins
- Apple Cinnamon Pancakes
- Fluffy Blueberry Pancakes
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
Print
Mixed Berry Muffin Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12
Description
Moist and tender muffins, packed with berries and topped with buttery brown sugar streusel.
Ingredients
FOR THE STREUSEL
- 3/4 cup brown sugar
- 3/4 cup unbleached all-purpose flour
- 3/4 tsp cinnamon
- 1 tsp salt
- 1/3 cup old fashioned oats
- 6 tbsp butter, melted
FOR THE MUFFINS:
- 2 cups unbleached all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 4 tbsp butter, melted
- 1/2 cup granulated sugar
- 1/2 cup Stevia (see note)
- 2 large eggs
- 1¼ cup plain yogurt, full fat or 2%
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 heaping cups fresh or frozen berries
Instructions
MAKE THE STREUSEL:
- Combine all the dry ingredients in a small bowl. Pour in the melted butter and mix until all the dry ingredients are moistened. Cover, and set aside.
BAKE THE MUFFINS:
- Preheat oven to 375 degrees and line muffin pan with paper liners.
- Dump the flour, baking powder and salt into a medium size bowl and mix with a wire whisk to combine.
- Combine the melted butter, sugar, and Stevia in a medium size bowl and whisk vigorously with a wire whisk for about 30 seconds, until well combined. Add the eggs and whisk for another 30 seconds. Whisk in the yogurt, lemon zest and vanilla extract until combined.
- With a rubber spatula or wooden spoon, stir in the dry ingredients and then the berries. The batter will be very thick. If using fresh berries, fold them into the batter as gently as you can with a rubber spatula or wooden spoon. When mixing in frozen berries, I usually use my hands to fully incorporate them into the batter.
- If using tulip muffin liners, distribute the batter amongst 12 muffin cups. If using regular muffin liners, fill 18 – 24 muffin cups ½ full. The batter is very thick, so use your fingers or the back of a spoon to press the batter gently into each cup. Evenly distribute the crumb topping across all the muffins.
- If using tulip liners, bake for 28 – 32 minutes, until a toothpick inserted in the center of one of the muffins comes out mostly clean. If baking slightly smaller muffins in regular muffin liners, bake for 18 -23 minutes.
- Let cool on a wire rack.
Notes
- If not using Stevia, increase the granulated sugar to 1 cup.
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this is now my 2nd time making these muffins!! LOVE THEM!!! the lemon zest really makes them pop and i’m a sucker for a good crumb topping
★★★★★
I’m so happy to hear that you love these muffins! They don’t last long around our house, that’s for sure. 🙂 Knowing that you like these, I’m sure you’d also really like these lemon blueberry ones. The first time I made them, my daughter said she wanted to build a shrine and worship them! 😂
Thanks so much for taking the time to leave this comment! I LOVE hearing from people who’ve made one of these recipes. xo
I had to cut down on the salt in the crumble topping in my second batch just due to personal preference but My kiddos and I love these! I have three 2 year old boys and a 4 year old daughter and this is the easiest thing to have on hand for breakfast! With four little ones my mornings can be very busy, plus the fact that I definitely have a picky eater or two in the bunch means having something like this premade that I know everyone will eat is a godsend! Thank you!
★★★★
Hi Rebekah! Thank you so much for taking the time to let me know that you like these muffins! Three 2 year old boys and a 4 year old daughter! Whew! I bet your mornings are chaotic. 🙂 My kids are older now, but when they were school age I tried to always have something on hand for breakfast that they could grab as they rushed out the door. Especially in Junior High and High School, I felt that if they had something like a muffin that they could grab on their way out they were less likely to eat junk once they got to school. No idea if that strategy always worked, but it was worth the try. 🙂 I admire you for finding time to make anything homemade with 4 little ones! You’re a good mama! xo
Delicious recipe. I didn’t have any stevia so I just subbed all regular sugar as indicated. Also used frozen mixed berries tossed in a little flour. These came out wonderful!
★★★★★
I’m so glad you enjoyed these muffins, Rachelle! Thank you for taking the time to let me know – I really appreciate it! xo
Hi,
Just wanted to confirm abouy old fashioned oats. Does this means steel cut oats. I do have only steel cut oats in hand.. if not please advice substitutions. I am a beginner in baking.
Thanks Anitha
Hi Anitha! Sorry for the delay in answering your question – I’ve been on vacation with my family for the past several days and am just getting caught up on answering comments. 🙂 In many grocery stores you’ll see the option for both “Old fashioned oats” and “Quick cooking oats”. Quick cooking oats cook in just a couple of minutes, which is great for when you want a quick bowl of oatmeal, but not so great to bake with because they get kind of soggy. So, look for the kind labeled “Old Fashioned”. Steel cut oats take a really long time to cook, so they aren’t great for baking either because they will be underdone and hard to chew in these muffins. I hope that helps answer your question! Please let me know if you have any others – I’m usually faster to answer questions posted in the comments of recipes. Happy baking! xo
Thank you for this recipe! It’s just what I was looking for. I used 2 cups of frozen mixed berries (raspberries, blueberries, blackberries and strawberries)- I reserved about 1/3 cup of the flour mixture, and tossed the berries in it before folding them in to the batter. I didn’t have any lemons in the house but luckily we had some clementines. I used the zest from one clementine in place of the lemon and the taste is fantastic! I LOVE all the crumb topping! I need to get some tulip liners in the future. In regular sized liners, I ended up with 18 muffins that baked perfectly in 20 min. Thanks again! Loving these berry muffins in the dead of winter!
★★★★★
Hi Rachel! Thank you so much for taking the time to leave this comment! Thank you for the tip about using frozen berries and clementine zest instead of lemon – I am totally going to use a clementine the next time I make these! The crumb topping is my favorite part of these muffins. Since you like it as well, you’ll love the tulip liners because you can really pile it on to each muffin. (BTW – these apple muffins use the same topping. 🙂 ) Thank you again for taking the time to leave this comment! I truly appreciate it! xo
Hi, I don’t have any yogurt on hand. Can I use sour cream or mascarpone and which would u suggest? Thanks.
Hi! Great question – Sour cream is a great substitution for yogurt because the level of acidity is similar between the two. I wouldn’t use mascarpone – it’s delicious, but won’t contribute the level of acidity you need in these muffins to make them super soft and tender. Please let me know if you have any other questions! And, I’d love to know what you think of these muffins after you make them! xo
Hi,may I sub sour cream or mascarpone in place of yogurt? Which would you suggest? Or a combo of both? Thank you!
Wow! That was a great, quick reply. Thanks as I’ll be trying these today. Will let you know how the sour cream works.
That streusel top is totally mouthwatering! Love the lemon zest in these to really make the berry flavor pop!
★★★★★
Streusel is my jam. I strongly feel that there is no such thing as too much. 🙂 Thank you so much for taking the time to leave a comment for me! xo