I’m a red fruit lover. I love berries everywhere. In a creamy trifle, a luscious mousse, a tangy cheesecake or a fluffy cake. These very berry muffins are my breakfast, snack, lunch and afternoon tea cake.

Mixed red fruits and nutty granola inspired me to make these buttery little cakes and I’m sure you will love them just as much as I do.

Very Berry Muffins with Granola

Galatia Pamboridis
Gorgeous, fluffy cupcakes with red fruit and granola. My perfect 10 o’clock snack. I always stock up on frozen red fruit that is why these happen once a week! They are amazing
Prep Time 30 minutes
Cook Time 25 minutes
Course cakes, Pastry
Servings 12 Muffins


For 12 muffins:

  • 150 grams unsalted butter
  • 1 Tbsp lemon zest
  • 190 grams granulated sugar
  • 50 grams soft brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 300 grams all-purpose flour plus 1 Tbsp
  • 110 grams Of your favorite granola divided to 75 grams and 35 grams
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • 160 grams strained Greek Yogurt
  • 250 grams mixed berries


  • Preheat oven to 175° C, fan. Line a 12-hole muffin pan with paper liners.
  • Cream butter, lemon zest and sugars until light and fluffy. Add vanilla, then eggs one at a time, beating at least 30 seconds after each addition.
  • In another bowl sift flour with baking powder, soda and salt. Add about 1/3 of the flour mixture to the mixer bowl. Beat on low speed to combine. Add half the yogurt and beat to combine. Continue with 1/3 of the flour and the remaining yogurt. Finish with the remaining flour. Mix until you have a smooth batter. Don’t over-beat. Add 75 grams of the granola and mix with a spatula.
  • Put berries in a bowl. Cut larger berries in half or in quarters. Mix gently with 1 Tbs flour.
  • Add berries to the cake batter. Mix gently with a spatula. Don’t overwork the mixture. You don’t want the berries to colour the batter too much. A little bit it’s ok. Use an ice cream scoop to transfer the cake batter into the 12-hole muffin pan. Fill the muffin liners to the top, doming slightly. Sprinkle with the remaining granola.
  • Bake for 25-30 minutes. Check with a cake tester for doneness. Cool on wire racks.
Collections Birthdays, Kids

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