Pink Mixed Berry Muffins

These Pink Mixed Berry Muffins are soft, fluffy, and bursting with fresh berries in every bite. Made with blended strawberries for a naturally pink crumb and topped with a buttery streusel, they’re the perfect balance of sweet, tart, and cozy—like a berry-packed twist on classic bakery-style muffins.

Want to try another berry-filled dessert? Try our Norwegian Blotkake.

🍴 Yield: 12 Muffins | ⏱️ Prep: 15 min | 🕒 Total: 32 min

Ingredients

Laila’s Tip: Use a kitchen scale! Measuring in grams gives a more exact outcome.

The Muffin

Ingredient	Imperial	Metric
All-Purpose Flour	2 Cups	240 g
Baking Soda	1 tsp	4 g
Baking Powder	1 tsp	4 g
Salt	½ tsp	3 g
Light Brown Sugar	½ Cup	100 g
Eggs	2 Large	2 Large
Unsalted Butter, Melted	4 Tbsp	56 g
Plain Yogurt	⅔ Cup	160 g
Vanilla Extract	1 tsp	5 mL
Strawberries, Blended & Strained	⅔ Cup	160 g
Blueberries, Whole	1 Cup	90 g
Raspberries Whole	½ Cup	70 g

The Streusel

Ingredient	Imperial	Metric
All-Purpose Flour	⅜ Cup	52 g
Light Brown Sugar	¼ Cup	40 g
Unsalted Butter, Cold	2 ½ Tbsp	36 g
Salt	Pinch	Pinch
Freeze-Dried Raspberry Powder (🔗 buy it!)	1 Cup + 2 Tbsp	260 g

Recipe

The Muffin

1. Prep
   Preheat your oven to 400°F (204°C) and line a muffin pan with cupcake liners.

2. Mix dry ingredients
   In a large bowl, whisk together the flour, baking soda, baking powder, and salt until fully combined. Set aside.

3. Mix wet ingredients
   In a separate bowl, whisk together the sugar, egg, melted butter, yogurt, vanilla extract, and blended strawberries until the mixture is pale and slightly airy.

4. Combine
   Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold everything together until just partially combined.

5. Add the berries
   In a small bowl, toss the blueberries and raspberries with a light coating of flour. Add the berries to the batter and continue folding gently until just combined.
   Be careful not to overmix—the batter should remain slightly lumpy.

6. Distribute the batter
   Divide the batter evenly between the muffin liners, filling each to about ⅛ inch (3 mm) below the top. Set aside while you prepare the streusel.

The Streusel

1. Combine the ingredients
   In a small bowl, combine the flour, light brown sugar, cold butter, and salt. Use your fingertips to work the mixture together, similar to making pie dough. This helps keep the butter cold and creates a perfectly crumbly streusel.

2. Distribute the streusel
   Sprinkle a spoonful of streusel over each muffin.

3. Bake
   Bake for 15–17 minutes, or until the tops spring back lightly when pressed.

4. Make it pink!
   Remove from the oven and immediately sprinkle raspberry powder over each muffin for a vibrant finish.
   Let cool slightly before serving.

🍽️ Serving: Enjoy these muffins slightly warm or at room temperature. For the best texture and flavor, serve the same day they’re baked.

❄️ Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, though the texture is best when fresh.

❄️ Freezer: Place the muffins in a freezer-safe container or bag and store for up to 2 months. Thaw at room temperature or warm in the microwave for 15–20 seconds before serving.

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Still have questions? Leave a comment below — or catch the step-by-step video on Instagram, TikTok, or YouTube.

Happy baking and sweet travels,
🌎 Laila from Baking Borders

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