Fruit Explosion Muffins – Mixed Berry Muffins

Fruit Explosion Muffins are Mixed Berry Jumbo Muffins that 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 Muffins are great muffins for a weekend breakfast or brunch…or really any time! They are the perfect jumbo muffin. They are inspired by a delicious muffin from Tim Horton’s, but I wouldn’t quite call them a copycat.

We call them Fruit Explosion Muffins 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 triple berry muffins are moist and fluffy and taste just like they are fresh from a bakery. They pair well with a big glass of orange juice for a real Fruit Explosion for breakfast. (Or a big cup of coffee!)

Ingredients in Mixed 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. Use any berries you want – you can even add blackberries!
• Ripe Bananas – Make sure your bananas are ripe – starting to turn brown and spotty, but not mushy and moldy.
• All-Purpose Flour – I would only use all-purpose flour for these muffins; whole wheat flour will make the muffins dense.
• 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. It makes a nice large muffin that is perfectly filling and delicious. (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.
• Paper Liners that fit your Muffin Pan (or use a Silicone Muffin Pan)
• A Large Mixing Bowl, a Medium-Sized Bowl, and a Small Mixing Bowl
• A Fork or a Pastry Blender
• A Rubber Spatula
• Measuring Cups & Spoons

How to Make Fruit Explosion Muffins

These muffins are pretty easy to make, and they 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 it. (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 he still loves these muffins. They are sweet and delicious, so it is hard not to like them. Here’s how to make them:

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.

• Preheat the oven to 400°F.
• Rinse the fruit, then 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, whisk together the flour, sugar, butter, baking powder, salt, and cinnamon in a medium-sized bowl.
• Add eggs into a third large bowl and beat well with a whisk or a fork. Then add in the milk, vanilla extract, and mashed bananas. Mix well.
• Slowly fold the dry ingredients into the wet ingredients. Mix just until everything is just combined – do not overmix.
• Using a spatula, gently fold the berries into the muffin batter.
• Using a cookie scoop, measure the batter into the prepared muffin tins. The cookie scoop will make a nice round top that will make the perfect muffin. 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 turn a light golden brown, and if you insert a toothpick, it comes out clean.
• Let the muffins cool on a cooling rack slightly before serving.

Recipe Tip: The butter needs to be softened when making these muffins, but if you forget to take it out ahead of time, a quick trick is to cut the butter into smaller pieces. Cut the butter into about ½ inch squares and let them sit until you are ready to use the butter. It will soften much faster and will be easy to mix in with the other ingredients.

How to Store and Reheat Triple Berry Muffins

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

Reheat muffins by toasting them in the toaster oven or air fryer.

Tips for Making this Copycat Fruit Explosion Muffin Recipe

• Use a “heaping” cup of berries. Be generous with that measurement.
• Toss the berries in a little bit of flour to keep them from sinking into 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.
• Add a swirl of strawberry jam to the batter to really make sure these muffins are loaded with fruit flavor. It will make them even better!
• 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. (The muffin recipe makes 6-8 jumbo muffins or 12 regular muffins.)

Frequently Asked Questions

Alright, go get your bananas and fresh berries and start baking! Let me know if you like 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.