These Triple Berry Muffins are bursting with berry flavor and are filled with fresh blueberries, raspberries, and strawberries! Warm, homemade muffins that are both soft and fluffy make for one delicious breakfast treat!
Triple berry muffins might just be my new favorite muffin recipe. Not only are these muffins moist and tender, but you can also make them with any berries you want. Blueberries, raspeberries, blackberries, or strawberries, any combination of these fruits would be amazing.
Plus, you can use either fresh or frozen berries, which allows you to bake these muffins year-round! I also like to top these muffins before baking with coarse sugar to add a little bit of extra sweetness and a nice crunch.
For even more muffin recipes (I love muffins!) check out these: plum streusel muffins, blueberry muffins, and double chocolate chip muffins.
Why You'll Love This Berry Muffin Recipe:
- All you need are mixing bowls, no mixer necessary.
- You can use frozen berries.
- It uses simple pantry ingredients.
- You can use any combination of berries you like.
- They take less than 30 minutes to make!
I love baking muffins for breakfast because they're a quick and easy option, especially if you need to eat on the go. Sometimes simple recipes are the best and these berry muffins are truly that! Just a few mixing bowls, a whisk, and you'll have your batter put together in no time!
What are you waiting for? Let's bake some muffins!
- Muffin Pan: Prep your 12-count muffin pan by lining it with cupcake liners. If you don’t have liners, spray each muffin cup with non-stick spray. Here are the cupcake liners I use for both cupcakes and muffins.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Muffin Batter: Fill each muffin cup 2/3 full with batter. I use my cookie scoop to make this process a lot easier and less messy.
- Berries: You can use either fresh or frozen berries. I recommend dicing your strawberries and cutting the raspberries into fourths. You could also use blackberries.
Let's take a look at some of the ingredients we'll need to make this recipe:
- All-Purpose Flour: Be sure to properly measure your flour (check out my tip above under “baking tips”).
- Leavening Agents: Both baking powder and baking soda are used to help the muffins rise when baking.
- Milk: I used 2% milk, but you could substitute it with buttermilk, oat milk, or any other kind you like.
- Yogurt: Plain or vanilla yogurt is a MUST ingredient in my muffin recipes. If you don't have yogurt, you can substitute it for sour cream.
- Berries: I used one cup of fresh berries: strawberries (1/3 cup), blueberries (1/3 cup), and raspberries (1/3 cup). You could also swap out one of the berries for blackberries.
How To Make Mixed Berry Muffins:
- Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Wet Ingredients: In a large mixing bowl, whisk together the milk, yogurt, oil, egg, and vanilla extract.
- Combine Ingredients: Pour the dry ingredients into the wet and use a silicone spatula to fold together. Then gently mix in the berries.
- Bake: Fill the cupcake liners 2/3 of the way full with the muffin batter (I use my cookie scoop) and then top them off with the coarse sugar. Bake for 15-17 minutes. Use a toothpick to check the centers for doneness.
Frequently Asked Questions:
Yes you can! Just gently mix them into the batter and stop when you start to see color streaks.
Nope! Just fold the frozen berries into the batter.
Although I love to use yogurt in my muffin recipes, you could substitute the yogurt for sour cream. Either ingredient will help your muffins to be moist and soft.
Muffins reheat really well. Simply place one in the microwave for 20 seconds and they'll taste almost as good as when they were first baked.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Also, please share a photo with me of your creation on either Facebook, Instagram, or Pinterest. It brings me so much joy to see you make my recipes. 🙂
Happy baking, home bakers!
More Breakfast Recipes To Try:
Triple Berry Muffins
- 12-count muffin pan
- Mixing Bowls
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk, room temperature preferred
- 1/3 cup yogurt (plain or vanilla), room temperature preferred
- 1/3 cup oil (vegetable or canola)
- 1 large egg, room temperature preferred
- 1 teaspoon vanilla extract
- 1/3 cup blueberries
- 1/3 cup raspberries, cut in fourths
- 1/3 cup strawberries, diced
- coarse sugar for topping the muffins (optional)
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
- In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the milk, yogurt, oil, egg, and vanilla extract. Pour the dry ingredients into the wet and use a silicone spatula to fold together. Once you see no more white flour, add the blueberries, raspberries, and strawberries and fold together gently.
- Fill the cupcake liners 2/3 of the way full with the muffin batter (I used my cookie scoop) and then sprinkle on top the coarse sugar (optional). Bake for 15-17 minutes. Use a toothpick to check the centers for doneness.
- Cool in the pan for 5 minutes and then transfer the muffins over to a wire rack to finish cooling. Keep leftovers in an airtight container in the refrigerator for up to 5 days.
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