These bite-sized mixed berry muffins packed with triple berries and sprinkled with toasted almonds are an adorable afternoon tea or lunchbox treat. There is no reason not to love them: the recipe is easy, full of flavors and textures!

Would you like to save this?
You should definitely try these homemade muffins bites if you need a quick dessert during the short berry season.
They could be surely made as regular-sized beautiful muffins, but I find that their irresistible bite-size form looks prettier and tastes better.
I have never tried this fruit muffin recipe in a mini muffin pan, but I am sure it would work fine. If making mini muffins, the baking time will be less.
Also, I experimented with the number of bright berries and different types of nut flour.
I found that 4 to 6 red fruits are enough for each muffin, and the hazelnut flour gives a more exciting texture, flavor, and taste than the almond flour.
For an extra dash of fabulous, I sprinkled the top of each muffin with chopped toasted almonds.
Use your favorite nuts in place of almonds: the possibilities are endless. Just be creative in making these adorable fluffy muffins!
And, yes, this easy-to-make mixed berry muffin recipe will become your new favorite once you make it!
Surely, the same way as these best blueberry muffins.

Why you should try this recipe
- This is the best muffin recipe ever: it make fluffy and tender muffins, not dense and greasy.
- It is a one-bowl easy recipe that takes 10 minutes to mix up and less than 25 minutes to bake.
- Bite-size muffins are the right-sized muffins to make. They never overflow and look very cute.
- They are a sweet way to snack for kids and adults. Also, they are great for picnics and an ideal breakfast or lunch boxes option.
- Using basic ingredients and frozen red berries makes these fruit muffins an all-year-round favorite and a source of vitamin C.
- Due to the low sugar content, these are called low carb mixed berry muffins.
- Adding mix-ins to the batter allows you to customize muffins in the way you desire.
Ingredients

For ingredients and detailed instructions, refer to the recipe card below.
Sugar: the recipe calls for granulated or caster sugar. But you can swap white sugar for cane sugar, golden brown sugar, or light brown muscovado sugar, but the texture of the muffin will change lightly.
Hazelnut flour: any hazelnut flour or meal works for this recipe. You can make ground hazelnuts yourself by processing nuts in a food processor. Use almond flour instead if you wish.
Baking powder: aluminum-free baking powder (not baking soda) is preferable to use.
The baking powder loses its effectiveness after about six months; so, use it fresh.
Milk: the recipe calls for whole milk, but feel free to use semi-skimmed milk, unsweetened almond milk, or coconut milk if dairy-free.
Grapeseed oil: it is used due to lack of flavor as a neutral oil to make muffins. To replace, use vegetable oil or canola oil.
If you want, add flavor by using roasted hazelnut oil instead.
Vanilla extract: use Madagascar Bourbon Pure Vanilla Extract since it is the most full-flavored, among other vanilla extracts.
Use alcohol-free vanilla flavor if you prefer.
Red fruits: use different types of juicy berries: raspberries, blackberries, blueberries.
You can replace blackberries with the hulled and diced fresh strawberries or red currents if desired.
Fresh fruit is the best, but you can make muffins all year round with frozen berries, too: no need to thaw first.
Almonds: use toasted slivered almonds chopped into medium-sized or smaller pieces.
To toast raw almonds, bring them into the oven at 300 degrees F/150 degrees C for 15 minutes.
Feel free to replace almonds with hazelnuts or other nuts of your choice.
Flour: use all-purpose flour to make the recipe.
Eggs: use large eggs at room temperature.

How to make triple berry muffins
Heat oven to 355 degrees F/180 degrees C. Line a 12-cup muffin tin with cupcake liners or regular muffin liners.
To make a muffin batter, using a hand whisk, beat milk, grapeseed oil, egg, and vanilla extract in a medium bowl and set aside.
In a separate large bowl, combine flour, baking powder, hazelnut flour, and sugar (photo 1).
Pour the wet ingredients into the dry and mix with a rubber spatula until just combined (photo 2).

Using a medium cookie scoop, scoop batter into the prepared muffin cups (one scoop per one cup).
Add two blueberries, one raspberry, and one blackberry on top of each muffin, pressing a bit.
Sprinkle muffin tops with brown sugar and chopped toasted slivered almonds (photo 3).
Bake until muffins are golden brown for 20 to 25 minutes (photo 4).
Check the doneness of the muffins: a cake tester or a toothpick inserted into the center of the muffin has to come out clean.

Let cool slightly and remove from the muffin pan. Once the muffins are completely cooled down on a cooling rack, remove the baking liners.
Recipe variations
Create your own mixed berry muffins by adding one of the following mix-ins.
For more ideas, look at A Flavor Guide to Pairing Fruits in Drinks (the guide works not only for drinks).
Remember that dry ingredients such as ground cinnamon, nutmeg, etc., are added to the dry ingredients.
Liquid extracts such as almond or coconut extracts should be added to the mixture of wet ingredients.
Some combos are gently added after folding the wet ingredients into the dry (aka flour mixture). Here are some ideas for your inspiration.
Lemon blueberry muffins: using a zester grater, make lemon zest from half of the lemon and add ½ to 1 cup of wild blueberries to the batter (omit other red fruits).
Raspberry pistachio muffins: switch hazelnut flour for ground pistachios, add a few raspberries on top of each muffin (no other berries), and sprinkle with chopped raw or toasted pistachios.
Blackberry almond muffins: replace hazelnut flour with almond flour in the recipe below, add ½ teaspoon of almond extract to the wet mixture, and top each muffin with two or three blackberries before baking.
You can always try to top muffins with streusel topping to bring additional crunchiness.
Storage
Keep leftover muffins (still in parchment paper liners) in an airtight container for up to three days.
The main rule is, the more oil is in the recipe, the longer the shelf life of the muffins.
Fat-free muffins are best eaten right from the oven or at least, the same day of baking.
You can also freeze fruit muffins. Let them cool down completely, wrap each of them in a plastic film, aluminum foil, or place them in a Ziploc freezing bag. Freeze for up to one month.
Once you are ready to enjoy muffins, thaw them at room temperature. Then reheat in a microwave or the oven at 355 degrees F/180 degrees C for 3 to 5 minutes.
Expert tips
- Make sure all the ingredients are at room temperature before you start. For more information, please, read why room temperature ingredients make a difference.
- Replace hazelnut flour with almond flour and almonds with hazelnuts if you prefer.
- Use frozen fruits instead of fresh berries: no need to thaw first.
- Add the wet ingredients into the dry, but not the opposite way: this is the basic muffin method.
- Once you combine wet and dry ingredients, for the best results, blend the two quickly. 30 seconds are enough to avoid the development of gluten in the batter. Otherwise, you will end up with tough muffins.
Frequently asked questions
Muffins are made by mixing wet and dry ingredients, while cupcakes are made using different mixing methods: creaming, Genoise cake, or chiffon. Muffins are made with lower fat and sugar content than cupcakes. Also, muffins tend to overflow their liners while baking getting a peaked bell-type top. Cupcakes are usually baked with their top is almost equal to the body of the cupcake. Muffins can be topped with a buttery streusel (a crumb topping). Cupcakes are often iced or frosted and decorated with other toppings.
Yes, you can use a frozen mixed berry blend (raspberries, blueberries, blackberries) for this recipe. Do not thaw them: add them to the batter or on top of each muffin when they are still frozen.
To make a dozen regular-sized muffins, increase the amounts of all the ingredients by half. Then, place one scoop of the batter into each baking cup, press a few berries, cover half of the batter's scoop, and top with more berries. Bake as directed, check muffins for doneness.
These muffins are best tasted when fresh. So, please, plan to make them closer to the moment of serving. If you want to save some time on the day of serving, I would recommend making them in advance and freezing.
Love small cakes? Try these next!
Browse all the Cake Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates.
PrintRecipe card
Mixed Berry Muffins
These bite-sized mixed berry muffins packed with triple fruit berries and sprinkled with toasted almonds are an adorable afternoon tea or lunchbox treat. There is no reason not to love them: the recipe is easy, full of flavors and textures!
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: Amercian
Ingredients
Dry ingredients:
- 1 â…“ cup + 1 tablespoon (175 g) all-purpose flour, sifted
- 2 ½ tablespoons (20 g) hazelnut flour/ meal
- â…“ cup (75 g) sugar
- 1 ¼ teaspoons (6 g) baking powder
Wet ingredients:
- â…“ cup + 7 teaspoons (115 g) milk
- 2 ¼ tablespoons (30 g) grapeseed oil
- 1 large egg
- ½ teaspoon vanilla extract
For filling:
- 12 (50 g) fresh raspberries
- 12 (60 g) fresh blackberries
- 24 (50 g) fresh blueberries
- 1 teaspoon brown sugar
- 0.7 oz (20 g) toasted slivered almonds
* If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat oven to 355 degrees F/180 degrees C. Line a muffin pan with cupcake liners.
- In a bowl, using a hand, whisk beat milk, grapeseed oil, egg, and vanilla extract; set aside. In a separate bowl, mix the sifted flour, baking powder, hazelnut flour, and sugar. Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.
- Using a medium cookie scoop, place the batter into the prepared muffin cups (one scoop per one cup). Add two blueberries, one raspberry, and one blackberry on top of each muffin, pressing a bit. Sprinkle with brown sugar and chopped toasted slivered almonds and bake until muffins are slightly brown for 20 to 25 minutes. Check the doneness of the muffins for readiness: a toothpick inserted into the center of a muffin has to come out clean.
- Let cool slightly and remove from the muffin pan. Once the muffins are completely cooled down, remove the baking liners.
Notes
- Make sure all the ingredients are at room temperature before you start.
- Replace hazelnut flour with almond flour and almonds with hazelnuts if you prefer.
- Use frozen fruits instead of fresh berries: no need to thaw first.
- Add the wet ingredients into the dry, but not the opposite way: this the basic muffin method.
- Once you combine wet and dry ingredients, blend the two quickly - 30 seconds are enough - to avoid the development of gluten in the batter. Otherwise, you will end up with tough muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 138
- Sugar: 7.8 g
- Sodium: 11 mg
- Fat: 5.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 20.5 g
- Fiber: 1.4 g
- Protein: 3.1 g
- Cholesterol: 16 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was originally published on June 12, 2020. It has been revised to include improved content.
Jennifer says
What a delicious treat. Mini muffins are so much fun to eat. And thank you for the tip about not thawing the frozen berries. That's really helpful.
Irina says
You are welcome, Jennifer. Fresh berries full of flavors are still the best to make these muffins.
Nart says
These look delicious, and I love that they're perfect for eating on the go!
Irina says
Yes, indeed, Nart! Please, enjoy the recipe.
Christie Gagnon says
I always look forward to berry picking each year. I look forward to trying your recipe!
Irina says
Perfect! Happy baking and enjoy the muffins, Christie!
Tawnie Kroll says
We love muffins so much, and this one is our new favorite! Thank you!
Irina says
I am happy to hear! Just enjoy it!
Biana says
I love muffins, and these are perfect summer muffins with all the berries in them. Will be making them very soon.
Irina says
It is so exciting, Biana! Happy baking and enjoy it!
Diana says
Wow, these mini muffins look fabulous, and I'm sure I could eat at least a dozen on them. 🙂
Irina says
Well, once I make these muffins, they are gone within the same evening. They are addictive. 🙂 Thanks for visiting the recipe, Diana.
Anita says
Love these muffins. And the color will be perfect for the 4th of July picnic/BBQ too. 🙂
Irina says
Thank you for the great idea, Anita! I did not think of the 4th of July making these muffins 🙂