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Tender, soft, and full of juicy berries, these sweet muffins are a healthy way to start your day.
I used raspberries, blackberries, and blueberries in this recipe, but feel free to substitute your favorite fruits in place of mixed berries.
Just make sure to use only fresh fruit, as frozen ones release more moisture while baking. Coat the berries in tapioca flour before adding them to the batter to avoid them sinking to the bottom.
The best part about this recipe is that it is simple, super easy to make, and ready in under 30 minutes.
Just mix the dry ingredients in one bowl, the wet ingredients in another, then combine everything and fold in the berries.
You can also explore more about the surprising health benefits of camel milk or a deeper understanding of why it’s used in recipes like this.
Mixed Berry Muffins Recipe
Enjoy soft, fluffy, and delicious Mixed Berry Muffins packed with juicy berries in every bite.
This easy homemade recipe is perfect for breakfast, brunch, or a quick snack, with simple ingredients and a fresh, fruity flavor the whole family will love.
Serves: 9
Prep time: 10 mins
Cook time: 20 mins
Ingredients
- 3 cups ground almonds
- ½ cup tapioca flour + 2 tablespoons
- 1 teaspoon baking soda
- 3 eggs
- 200 ml camel milk
- 3 tablespoons raw honey
- 2 tablespoons coconut oil, melted
- 1 teaspoon lemon juice
- ½ cup mixed fresh berries
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a muffin tin with coconut oil spray or line with muffin liners.
- In a small bowl, coat the fresh berries with 2 tablespoons of tapioca flour.
- In a medium bowl, whisk together ground almonds, ½ cup tapioca flour, and baking soda.
- In another bowl, whisk eggs, camel milk, raw honey, melted coconut oil, and lemon juice.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the fresh berries.
- Spoon the batter evenly into the muffin cups, filling about three-fourths full.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Faqs:
Can I use frozen berries instead of fresh ones?
Yes. Use frozen berries directly without thawing to avoid excess moisture. The muffins may be slightly softer.
Can I replace almond flour with regular flour?
Yes. All-purpose flour works, but it may slightly change the texture and moisture of the muffins.
Is there a substitute for camel milk?
Yes. You can use regular milk, almond milk, or oat milk as a simple substitute.
How do I stop berries from sinking?
Coat the berries lightly with tapioca flour and gently fold them into thick batter to keep them evenly distributed.
How long do these muffins stay fresh?
They stay fresh for 2–3 days at room temperature or up to 1 week when stored in the refrigerator.