Mixed Berry Muffins

Mixed Berry Jumbo Muffins are loaded with bananas, blueberries, and strawberries, and together, the flavors explode in these muffins. These moist muffins are perfectly fluffy and are bursting with juicy berries.

These Mixed Berry Fruit Explosion Jumbo Muffins are great muffins for a weekend breakfast or brunch...or really any time! They are the perfect muffin. We call them Fruit Explosion because we use bananas, blueberries, raspberries, and strawberries - it's a triple berry delight! When combined, the flavors of the tart berries and sweet batter just explode in these perfectly sweet muffins.

We even like to make them jumbo-sized so that you get even more of the delicious sweetness in each of these muffins! 

What is your favorite fruit to use in muffins? Strawberries, Blueberries, or Raspberries? The great thing about this recipe is that you can use fresh, bright berries or you can use frozen berries. (We love to pick fresh blueberries, fresh strawberries, and fresh raspberries when they are in season - then freeze them for use through the rest of the year.) 

These fluffy muffins taste just like they are fresh from a bakery and pair well with a big glass of orange juice for a real Fruit Explosion for breakfast.

Ingredients in Triple Berry Muffins

To have the most success when making these muffins, I would recommend using room temperature ingredients - milk, butter, and eggs.

• Mixed Berries -  Blueberries, diced strawberries, or raspberries. You can use fresh or frozen berries for this recipe.
• Ripe Bananas
• All-Purpose Flour
• Brown Sugar
• Softened Unsalted Butter
• Baking Powder
• Salt
• Cinnamon
• Milk
• Eggs
• Vanilla Extract

Optional Streusel Topping

• Brown Sugar
• Cinnamon

Equipment Needed

• A Jumbo Muffin Pan - When making these, I would recommend using a jumbo muffin pan. If you have to use a standard muffin pan, you will end up with more muffins, but they will take less time to cook. I would not make these into mini-muffins, because the berries will be too big and will take over. (I have a great chocolate chip mini-muffin recipe here.)
• A Cookie Scoop - For measuring even amounts of muffin batter.

How to Make Mixed Berry Muffins

These muffins are pretty easy to make and are kid-friendly too. For us, a recipe is kid-friendly when the kids can help out to make the recipe, but will also love to eat. (These make a great Mother’s Day Breakfast!) 

My daughter is a fruit lover and loves these muffins. My son, on the other hand, is more of a chocolate lover (put chocolate chips in all of his muffins!) when it comes to the sweet stuff, but still loves these muffins. They are so sweet and delicious that it is hard not to like them. Here’s how to make them:

• Preheat the oven to 400°F.
• Rinse the fruit. Let the fruit dry on a paper towel while preparing the recipe. Dice up the strawberries.
• Mash the bananas in a small bowl and set them aside.
• Using a pastry blender or the back of a fork, blend together the flour, sugar, butter, baking powder, salt, and cinnamon.
• Add eggs into a large bowl and beat well. Add in the milk, vanilla extract, and mashed bananas. Mix well.
• Slowly add the dry ingredients to the wet ingredients. Mix just until everything is combined.
• Using a spatula, gently mix the berries into the muffin batter.
• Place batter into prepared muffin tins. Fill the muffin cups ½ - ¾ full.
• Place a few berries on top of each muffin before baking.
• For the streusel topping, combine ¼ cup brown sugar and ½ teaspoon ground cinnamon. Sprinkle a little of the sugar mixture on the tops of the muffins before baking.
• Bake for 25 minutes until the tops are golden brown.
• Let cool on a cooling rack slightly before serving.

Recipe Tip: The butter needs to be softened when making these, but if you should forget to take it out ahead of time, a quick trick is to cut the butter into smaller pieces. (I actually had to do that this morning when making these muffins.) I cut the butter into about ½ inch squares and let them sit until I was ready to use the butter and it was easy to mix in with the other ingredients.

Recipe Tip: When making these muffins, make sure to let the berries dry well after rinsing them. That avoids extra moisture in the muffins. I usually do that step first so they have time to dry while preparing all the other ingredients. 

This is a perfect time to make these Fruit Explosion muffins since so many fresh berries are in season right now. Fresh berries from the farm have such a great flavor…yumm!

How to Store Muffins

Once cooled, store muffins in an airtight container. They will last for 3 - 5 days. Muffins can be frozen for several months.

Tips for Making Fruit Explosion Jumbo Muffins:

• Use a “heaping” cup of fresh berries. Be generous with that measurement.
• Toss the berries in a little bit of flour to keep them from sinking in the muffins.
• Gently fold the berries into the muffin batter. This way they will keep their form.
• Make sure you have a good amount of berries in each muffin cup. This way each muffin gets the fruit explosion flavor.
• Add a little bit of lemon zest or orange zest to the batter when you mix in the berries for a little extra brightness.
• Make these muffins gluten-free by using a gluten-free flour blend in place of the all-purpose flour.
• Make more muffins by using a standard muffin tin lined with paper cupcake liners.

Frequently Asked Questions

Alright, go get your bananas and fresh berries and start baking! Let me know how you liked them. Like this recipe? You can find all my recipes on Instagram and Facebook. Follow along for all the great family-friendly recipes!

Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.