Triple Berry Muffins
These Triple Berry Muffins are incredible! They are tall and fluffy muffins exploding with tart and sweet berry flavours in every bite. Irresistibly good!
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!
Notes
Mixed berries* - I suggest using fresh fruit because then you can slice them into smaller pieces if they are to large. If you want to use frozen, you may, but don't thaw them out. Add them straight from the freezer into the batter and then scoop and bake the muffins.
Yogurt* - Any regular yogurt works. I used a plain one. You may also use kefir or buttermilk. To make homemade buttermilk, mix 1 cup of room temperature milk with 1 tbsp of lemon juice or vinegar. Allow it to sit on the counter for 10 minutes to activate.