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!
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
- 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!
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.
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.
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
Yes you can! Just be sure to slice up some of the berries if they're a little big.
Nope! Just fold the frozen berries directly into the batter.
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.
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.
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
📖 Recipe
Triple Berry Muffins-Fresh or Frozen Berries
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
Recipe originally published in September of 2021.
I love how versatile these muffins are. You can easily add any of your favorite berries!