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  • Writer's pictureCharlotte Emily

Mixed Berry Muffins

Updated: Mar 15

Vegan Mixed Berry Muffins

These fruity muffins are so simple, easy to make and perfect when you want something quick to bake. This is the perfect fuss-free muffin recipe... made with ingredients you probably already have in your cupboards, these really are great for last minute baking. This recipe is one that you can fall back on time and time again... plus they can be made in under an hour.


These muffins are soft, fluffy, full of flavour and full of fruit... and as these have fruit in, these muffins can be eaten for breakfast, right? They are light, airy and not too sweet. Topped with a little extra freeze-dried fruit for a little boost, these are not short on flavour! With only a bowl and muffin tray needed, these are such an easy bake for a mid-week boost.



Jump to the Recipe ↓



 

Should I use plain yoghurt or greek-style yoghurt?

Both plain yoghurt and greek-style yoghurt should work absolutely fine... just make sure the plain yoghurt is plain and unflavoured if that's what you go for. I prefer to use a greek-style yogurt for my muffins, as it makes them soft and gives them a lovely texture.


Is it possible to over-mix the batter?

As the muffins do rise in the oven, you want to make sure you don't over-beat the batter, but as they don't need to prove it's not as important as if you were making bread, for example. You don't need to worry about over-mixing... just mix the ingredients until they are combined. As soon as they form a smooth batter, it's ready for the freeze-dried fruit.



Why freeze-fried fruit?

I like to use freeze-fried fruit as it holds lots of flavour and you can get a wide variety of fruits into your muffins. As they are dried, they also don't add any additional liquid to the muffin batter, which means the texture of the muffins isn't affected.


Can I use fresh fruit?

You definitely can if that's what you'd prefer, just made sure you coat the fruit in a little flour before folding into your muffin batter. You may also need to add a little additional flour to the muffin batter, to balance the liquid released from the fruit as the muffins bake.



Do I need any fancy equipment?

Nope not at all! All you need is a bowl, whisk, spatula and muffin tray... it's that simple! The wet ingredients are combined in a bowl, then the dry ingredients are added. Once combined into a batter, the freeze-dried fruit is folded in. Once divided into the muffin cases, they are simply baked in the oven. There really is no fancy equipment needed for these muffins.


How do I store these muffins?

Once they have cooled, these muffins can be stored in an airtight container for up to a week... if they last that long that is! They will be fluffiest when they're warm or when eaten on the day you bake them, as they will get drier the longer they are left uneaten; still delicious, just not as fluffy.



 

What goes into these mixed berry muffins?

  • Plain Flour - the flour makes up the base of the muffins and provides the texture.

  • Caster Sugar - the sugar provides texture and sweetness to the muffins.

  • Baking Powder - this helps give the rise to the muffins.

  • Salt - just a little salt will boost the fruit and vanilla flavours.

  • Dairy-Free Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.

  • Dairy-Free Yoghurt - the yoghurt should be unflavoured so that the fruit and vanilla flavours are the main taste! I use a greek-style yoghurt, but plain yoghurt will also work... it will provide 'fat' to the muffins and help keep them soft and prevent them from drying out in the oven.

  • Dairy-Free Milk - this helps to keep the muffins soft.

  • Vanilla Extract - just gives a little extra flavour.

  • Freeze-Dried Fruit - we need the berry flavours in our muffins!

  • Granulated Sugar - the chunkier sugar is great for sprinkling on top, to create an almost caramelised top to the muffins.


These fruity muffins are so simple, easy to make and perfect when you want something quick to bake. This is the perfect fuss-free muffin recipe... with only a bowl and muffin tray needed, as well as ingredients you probably already have in your cupboards, these really are great for last minute baking. This recipe is one that you can fall back on time and time again... plus they can be made in under an hour.


These muffins are soft, fluffy, full of flavour and full of fruit... and as these have fruit in, these muffins can be eaten for breakfast, right? They are light, airy and not too sweet. Topped with a little extra freeze-dried fruit for a little boost, these are not short on flavour! With only a bowl and muffin tray needed, these are such an easy bake for a mid-week boost.


 


Mixed Berry Muffins


Total Time : 35 - 40 minutes

Preparation Time : 10 minutes

Baking Time : 25 - 30 minutes

Servings : 6 servings (larger muffins)


Ingredients

  • 250g Plain Flour

  • 220g Caster Sugar

  • 3 tsp Baking Powder

  • Pinch Salt

  • 120g Dairy-Free Butter, melted

  • 200g Dairy-Free Yoghurt, flavourless

  • 80ml Dairy-Free Milk

  • 1 tsp Vanilla Extract

  • 35g Freeze-Dried Berries

  • Granulated Sugar to Sprinkle on Top


Method

  1. Preheat your oven to 180C fan and line a muffin tin with muffin cases and leave to one side.

  2. In a bowl, mix the melted butter, yoghurt, milk and vanilla extract until they're combined.

  3. Add in the flour, sugar, baking powder and salt, mixing (with either a whisk or spatula) until a smooth batter has formed.

  4. Finally, gently fold in the freeze-dried fruit until they're evenly distributed.

  5. Once ready, spoon the muffin batter into your muffin cases, filling them around 3/4 full. Then sprinkle the top of the batter with granulated sugar (and any extra freeze-dried fruit if you'd like).

  6. Pop the tray in the oven and bake the muffins for 25 - 30 minutes, or until golden brown.

  7. Once baked, take the muffins out the muffin tray and top with a little extra freeze-dried fruit.

  8. Then leave them to cool on a rack, or enjoy warm!



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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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