Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.

In a large bowl, mix Greek yogurt, sugar, and vegetable oil until smooth.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract until fully incorporated.

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Gently fold in the mixed berries, being careful not to overmix.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.