Triple Berry Muffins-Fresh or Frozen Berries
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!
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
Tried this recipe?Let us know how it was!