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Mixed Berry Muffins

A sliced muffin topped with fruits and sprinkled with icing sugar with other muffins on background.

5 from 7 reviews

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!



Dry ingredients:

  • 1 1/3 cup + 1 tablespoon (175 g) all-purpose flour, sifted
  • 2 1/2 tablespoons (20 g) hazelnut flour/ meal
  • 1/3 cup (75 g) sugar
  • 1 1/4 teaspoons (6 g) baking powder

Wet ingredients:

  • 1/3 cup + 7 teaspoons (115 g) milk
  • 2 1/4 tablespoons (30 g) grapeseed oil
  • 1 large egg
  • 1/2 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.


  1. Preheat oven to 355 degrees F/180 degrees C. Line a muffin pan with cupcake liners.
  2. 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.
  3. 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.
  4. Let cool slightly and remove from the muffin pan. Once the muffins are completely cooled down, remove the baking liners. 


  1. Make sure all the ingredients are at room temperature before you start. 
  2. Replace hazelnut flour with almond flour and almonds with hazelnuts if you prefer.
  3. Use frozen fruits instead of fresh berries: no need to thaw first.
  4. Add the wet ingredients into the dry, but not the opposite way: this the basic muffin method.
  5. 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.


Keywords: fruit muffins, bite size muffins, fruit muffin recipe, mixed berry muffins, triple berry muffins




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