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    Home » Recipes » Muffins

    Triple Berry Muffins

    Modified: Feb 8, 2025 · Published: Feb 20, 2024 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These triple berry muffins are soft and fluffy muffins that are filled with fresh blueberries, raspberries, and strawberries. You can use fresh or frozen fruit to make these all year long!

    Triple berry muffins made with fresh raspberries, strawberries, and blueberries.

    These mixed berry muffins are bursting with fresh berry flavor and can be made with any combination of the fruits you love.

    The muffin tops are covered in coarse sugar before baking to add a nice crunch when you take that first bite!

    Looking for more mixed fruit desserts? Then check out these: strawberry lemonade pound cake, strawberry apple crisp, and strawberry banana bread.

    Jump to:
    • Why You'll Love These Muffins
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe Variations
    • Recipe FAQs
    • More Muffin Recipes
    • 📖 Recipe
    Holding a mixed berry muffin with several others sitting on the table.

    Why You'll Love These Muffins

    • All you need are mixing bowls, no electric hand mixer required.
    • You can use either frozen or fresh fruit.
    • All you need are simple pantry ingredients.
    • You can use any kind of different berries you like.
    • They take less than 30 minutes to make!

    I absolutely love fruit muffins! Instead of just making blueberry muffins, try adding mixed berries. 

    This recipe results in perfectly moist muffins every time that you can enjoy for breakfast, as a snack, or even dessert!

    The inside look of a strawberry muffin with raspberries and blueberries.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Flour: I used all-purpose flour.
    • 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 whole milk, coconut milk, or any other kind you prefer.
    • Yogurt: You can use either plain, vanilla, or greek yogurt. If you don't have yogurt, you can substitute it for sour cream.
    • Berries: I used one cup of fresh berries: strawberries (⅓ cup), blueberries (⅓ cup), and raspberries (⅓ cup). You could also swap out one of the berries for blackberries.
    Ingredients needed to make triple berry muffins: flour, sugar, milk, coarse sugar, baking powder, baking soda, salt, egg, vanilla extract, yogurt, oil, blueberries, strawberries, and raspberries.

    Instructions

    Here are the step by step instructions on how to make this triple berry muffin recipe.

    Step 1: Dry ingredients. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

    Step 2: Wet ingredients. In a large bowl, whisk together the milk, yogurt, oil, egg, and vanilla extract.

    Step 3: Combine the ingredients. Pour the flour mixture into the wet and gently fold together using a rubber spatula just until combined.

    Step 4: Bake. Divide the batter up evenly, filling each muffin cup just to the top with batter. Sprinkle on some coarse sugar if desired and bake for 15-17 minutes. Use a toothpick to check the centers for doneness.

    Step 5: Cool. Allow the muffins to cool in the muffin tin for 10 minutes. Then transfer them over to a wire rack to finish cooling completely.

    Step-by-step instructions on how to make fresh berry muffins from scratch.

    Storage Tips

    Keep any leftover muffins in an airtight container in the refrigerator for up to 5 days.

    Whether you use fresh or frozen fruit, they must be refrigerated. If kept at room temperature, they'll go bad.

    Expert Baking Tips

    • Muffin Pan: Prep your 12-count muffin pan by lining it with paper liners. If you don’t have liners, spray each muffin cup with non-stick spray. Here are the muffin 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 just to the top with batter. I used my #24 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.

    Recipe Variations

    One thing I love about muffins is that you can easily add your own touch to them. Here are some suggestions:

    • You could make a streusel topping. Check out my apple muffins on how to make the streusel.
    • Chocolate chips. Sprinkle on some mini chocolate chips instead of the sugar before baking if you love chocolate with your fruit.
    • Lemon glaze. Check out the lemon glaze I used on my quick bread recipe.

    Recipe FAQs

    Can I Use A Frozen Triple Berry Blend?

    Yes you can! Just be sure to slice up some of the berries if they're a little big.

    Should I Thaw Frozen Berries Before Baking?

    Nope! Just fold the frozen berries directly into the batter.

    How Do You Reheat Muffins?

    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.

    Can You Freeze Muffins?

    Yes you can. Once the muffins are completely cooled, place them in an airtight container or ziploc bag and freeze for up to 2 months. Allow the muffins to thaw in the refrigerator overnight and then reheat in the microwave.

    The best homemade triple berry muffins made with strawberries, raspberries, and blueberries.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Muffin Recipes

    • Easy Banana Carrot Muffins
    • Blueberry Chocolate Chip Muffins
    • Double Chocolate Chip Muffins
    • Cinnamon Roll Muffins

    📖 Recipe

    Triple Berry Muffins-Fresh or Frozen Berries

    Karissa Parrish
    These triple berry muffins are soft and fluffy muffins that are filled with fresh blueberries, raspberries, and strawberries. You can use fresh or frozen fruit to make these all year long!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Cooling Time: 5 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins

    Equipment

    • 12-count muffin pan
    • Mixing Bowls
    • Whisk

    Ingredients:
     
     

    • 1 ¾ cups all-purpose flour
    • ¾ cup sugar
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup milk, room temperature preferred
    • ⅓ cup yogurt (plain or vanilla), room temperature preferred
    • ⅓ cup oil (vegetable or canola)
    • 1 large egg, room temperature preferred
    • 1 teaspoon vanilla extract
    • ⅓ cup blueberries
    • ⅓ cup raspberries, cut in fourths
    • ⅓ cup strawberries, diced
    • coarse sugar for topping the muffins (optional)

    Instructions:
     

    • 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 ⅔ 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.

    Notes:

    • Muffin Pan: Prep your 12-count muffin pan by lining it with paper liners. If you don’t have liners, spray each muffin cup with non-stick spray. Here are the muffin 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 just to the top with batter. I used my #24 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.

    Nutrition

    Serving: 1muffinCalories: 190kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 16mgSodium: 188mgPotassium: 66mgFiber: 1gSugar: 14gVitamin A: 47IUVitamin C: 4mgCalcium: 47mgIron: 1mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!

    Recipe originally published in September of 2021.

    41Shares

    More Easy Homemade Muffin Recipes

    • Triple Chocolate Muffins
    • Easy Snickerdoodle Muffins
    • Pumpkin Banana Muffins
    • Bakery Style Pistachio Muffins

    Comments

    1. Karissa Parrish says

      April 22, 2025 at 10:19 am

      5 stars
      I love how versatile these muffins are. You can easily add any of your favorite berries!

      Reply
    5 from 3 votes (2 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

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