These Triple Berry Muffins are next level delicious! They are tall and fluffy muffins exploding with tart and sweet berry flavours in every bite. So perfect for the season!
These muffins scream summer to me and I love it. With all the fresh berries being in season, I couldn't help but bake them.
The muffin batter comes together with no electric mixer required and no rest time either. So you get your muffins even quicker.
They are perfectly fluffy and full of so much flavour. The hints of cinnamon paired with the vanilla and berries is out of this world delicious.
Ingredients Notes
Here are a few key ingredients used in these triple berry muffins. Find the full recipe card down below!
- Berries: Fresh raspberries, blackberries, and blueberries will be used. I sliced the raspberries and blackberries into quarters as mine were big.
- Butter: This will be melted.
- Eggs: Large eggs at room temperature.
- Lemon zest: This is optional, but adds so much flavour into the muffins.
- Flour: All-purpose flour is used.
- Baking powder: Double check to see it's not expired.
- Milk: Dairy or non-dairy both work. It must be at room temperature before beginning.
- Oil: I used a flavourless oil.
Step by step instructions
Here is how to make and bake these Triple Berry Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 - Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 - Mix dry ingredients. In a small bowl, whisk together the dry ingredients. Set aside.
Step 3 - Whisk wet ingredients. In a large bowl, whisk together the wet ingredients. Whisk for 2-3 minutes until well combined.
Step 4 - Combine. Add the dry and wet ingredients together and with a spatula, mix just until the flour streaks disappear. Don't over-mix!
Step 5 - Coat the berries. Add 1 tbsp of flour into the bowl with the raspberries, blueberries, and blackberries. Mix around to evenly coat in the flour. Then add them into the bowl and mix in a few times to evenly distribute them into the muffin batter.
Step 6 - Scoop and bake. Add evenly into the liners. There should be 12 muffins total. Sprinkle some berries and white sugar on top.
Step 7 - Bake. When the muffins get put into the oven, lower the temperature to 375°F. The muffins bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy!
FAQ
How do I store these muffins?
These triple berry muffins are best enjoyed fresh day of or next day. You can store them on your counter for up to 3 days, or in an airtight container in the refrigerator for up to 5 days.
Why the two temperatures?
The initial 400°F helps to give the muffin a tall muffin dome. As soon as they muffins are placed in the oven, the temperature gets lowered to 375°F.
Do I have to add all the berries?
No, feel free to add whatever berries you'd like.
Why do you slice the berries?
The berries I used were big, so I sliced my raspberries and blackberries into smaller pieces so they would rise better in the muffins.
Triple Berry Muffins
Ingredients
- 2 1/2 cups all-purpose flour + 1 tbsp of flour for dusting
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 tsp cornstarch
- 1/3 cup oil
- 1/4 cup unsalted butter melted
- 2 large eggs room temperature
- 1 cup yogurt or kefir or buttermilk* room temperature
- 3/4 cups white sugar
- 1 tbsp vanilla
- 2 cups mixed fresh berries* I used blackberries, raspberries, and blueberries
Instructions
- Preheat the oven to 400℉/218℃. Line a muffin tin with muffin liners and set aside.
- In a bowl, add the flour, baking soda, baking powder, cinnamon, cornstarch, and salt. Stir to combine and set aside.2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, 1 tsp cornstarch, 1/4 tsp cinnamon
- In a large bowl, add the melted butter, eggs, vanilla, white sugar, yogurt, and oil. Whisk to combine for 2-3 minutes and set aside.1/3 cup oil, 1/4 cup unsalted butter, 2 large eggs, 1 cup yogurt, 3/4 cups white sugar, 1 tbsp vanilla
- Combine the dry and wet ingredients until a soft muffin batter forms. Do not over-mix!
- *If your blackberries and raspberries are large, slice into smaller pieces* Into the bowl with the mixed berries, add 1 tbsp of flour and coat the berries in the flour. Then add them into the muffin batter and mix a few times.2 cups mixed fresh berries*
- Scoop the muffin batter into the liners. Add extra berries and sprinkle some white sugar on top (optional).
- Place the muffins in the oven at 400℉ and then immediately reduce the temperature to 375℉. Bake the muffins for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool, and enjoy!
Anonymous says
They look and taste fantastic . Great idea with cutting large berries , I cut mine in half . these muffins are so fluffy and toll and also not to sweet .
Katie says
My family loved this! They are so fluffy and soft. Thanks!