Triple Berry Muffins
Indulge in the sweet, tangy, delicious flavors of these super fluffy and easy to make muffins with a triple berry threat! Ok, no threat, but there are three different berries in this that makes it oh so yummy and delicious. Bursting with juicy blackberries, plump blueberries, and succulent raspberries, these muffins are the perfect treat for any berry lover.
Serve them with Pina Colada Smoothie Bowl for a fun summer meal!
I love chocolate, so these Zucchini Chocolate Chip Muffins are often my go to, but when I just want a taste of summer, these Triple Berry Muffins are it. They offer a burst of summer sweetness in every bite! Made with a delightful blend of blueberries, raspberries, and blackberries, then baked to perfection for a moist and fluffy texture. These berry muffins are an irresistible treat perfect for breakfast, a mid-day snack, or a dessert.
Here is why we love these muffins:
- Vibrant colors and natural sweetness. You get fun, bright, delicious muffins, and while I love a Blueberry Sour Cream Lemon Muffin these are so fun with the raspberries and blackberries.
- Satisfy your cravings. They are the perfect snack, a little sweet, a little savory, and so easy to take along for your day.
- Great indulgence. Made with high-quality ingredients make them a guilt-free indulgence that you can enjoy any time of day.
- Convenient: These muffins are portable and convenient, making them a great option for busy mornings or on-the-go snacking.
Treat yourself to a taste of summer with these quick and easy to make Triple Berry Muffins. You won’t be able to resist the juicy burst of berries in every bite, and you’ll love the satisfying feeling of indulging in a sweet and wholesome treat.
Also try these Broccoli Cheese Breakfast Egg Muffins for a fun savory option you could pair with these berry muffins.
Sometimes summers get chaotic at my house, with kids running around, and less structure. So to help things along, and get us on the right foot for the end of the school year and start of summer, my kids and I made a deal that if they would keep the house picked up, I would make a hot breakfast in the morning. It has not been perfect, but I can’t even tell you what a game changer it has been. Before bed I hear them reminding each other to put away their things so they can have hot breakfast in the morning.
However, it has certainly required some effort on my part to come up with new and exciting breakfasts for them. They aren’t really all that into having pancakes every single day.
Anyway, I finally decided to create a base muffin mix that I could then add different mix-ins to.
What You Need for Triple Berry Muffins
Here is the simple list of ingredients needed to make these muffins:
- All-purpose flour
- White granulated sugar
- Butter
- Eggs
- Vanilla
- Sour Cream (how they get so moist and tender)
- Baking soda
- Salt
- Triple Berry Medley
How to Get Moist Muffins
We have had a lot of fun with these muffins. They are moist and delicious, and so flavorful. The secret to getting that moisture is the sour cream! Anyway, we have made a lot of different versions, but the triple berry is the favorite by far. And I can’t complain because I can keep the berries in the freezer, and everything else I have on hand, which means I can whip these up at a moment’s notice and don’t have to worry about ingredients going bad.
How to Make Triple Berry Muffins
Step one: Cream Butter and Sugar Together
Step Two: Add in Eggs and Vanilla
Step Three: Add in Sour Cream
Step Four: Fold in Dry Ingredients
Step Five: Fold in Berry Medley
Step Six: Bake
Step Seven: Cool
Tips for Great Muffins
Muffins are a versatile and delicious baked good great for breakfast, snacks, or for a special occasion, and they are really easy to make. However, to get consistent results and great muffins every time, here are some tips:
- Don’t over-mix the batter: Over-mixing the batter can lead to tough and dense muffins. Mix the wet ingredients first, then mix the dry ingredients in until just combined, and don’t worry if there are a few lumps in the batter.
- Use room temperature ingredients: Your batter will be smoother, and your muffins will bake better if you use room temperature ingredients, especially eggs and butter. This will help everything to mix together more easily and create a smoother batter.
- Measure ingredients accurately: Accurately measuring your ingredients is key to making consistent and delicious muffins. When measuring flour, especially make sure to use leveled measuring cups and spoon your flour in. This will give you lighter, airier muffins.
- Use the right baking temperature and time: Pre-heat your oven, and be sure to wait for it to be fully heated before putting your muffins in. Every oven is different, so it’s important to follow the baking temperature and time in your recipe. Check the triple berry muffins a few minutes before the suggested baking time is up to ensure they don’t overcook. And if you are worried your oven temperature is way off, consider buying an inexpensive oven thermometer to see how close it is to the right temp, and adjust accordingly.
- Add mix-ins carefully: When mixing the berries into your batter, make sure to add them gently to avoid over-mixing, and to keep them from turning your whole batter pink. Another trick is to toss the berries in a bit of flour before adding them to the batter to help prevent them from sinking to the bottom of the muffin.
- Let the muffins cool before serving: Muffins can be tempting to eat right out of the oven, but letting them cool for a few minutes will allow them to set and make them easier to remove from the muffin tin. It also let’s the flavors develop a bit more, and for the texture to be right. So give them a little time to cool.
How to Store Triple Berry Muffins
Honestly, I thought my kids would be over them by now…but I am still making these almost every single day. And now you can too. I suggest doubling the batch, and then storing half for later.
Proper storage of these tasty muffins can help them last longer and maintain their freshness. Here are some tips:
- Room temperature storage: If you plan to eat the muffins within a day or two, you can store them at room temperature in an airtight container or sealed plastic bag. You just want to make sure you have allowed them to cool completely before putting them in the bag, otherwise the steam can cause condensation, which can make them wet, and they can go bad or even mold.
- Refrigerator storage: If you live in a hot and humid climate, or you won’t be eating them right away, it’s best to store them in the refrigerator. Place them in an airtight container or sealed plastic bag and keep them in the fridge for up to three-five days.
- Freezer storage: Muffins can be frozen for up to three months. To get the best results, wrap each muffin individually in plastic wrap or aluminum foil, then place them in an airtight container or freezer-safe bag. Then when you are ready to serve, simply thaw muffins in the refrigerator or at room temperature before eating.
- Reheating muffins: If your muffins have been stored in the refrigerator or freezer, they can be nice a little warmed. You can reheat in the oven or microwave. To reheat in the oven, place the muffins on a baking sheet and warm them in a 350°F oven for 5 minutes. To reheat in the microwave, wrap them in a damp paper towel and heat on high for 10-15 seconds per muffin.
Other Great Recipes
We love muffins at our house, here are a few of our other favorite muffin recipes:
- Easy Banana Bread Muffins
- Spiced Bacon Muffins
- Carrot Cake Muffins
- Chocolate Chunk Muffins
- Blueberry Sour Cream Lemon Muffins
Triple Berry Muffins
Ingredients
- 1/4 cup unsalted butter
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 3/4 cup sour cream
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup frozen berry medley
Instructions
- Preheat your oven to 450 degrees
- Spray a muffin tin with non-stick cooking spray
- In a medium bowl, cream butter and sugar together
- Add in eggs and vanilla, and mix together
- Add in sour cream, and mix until combined
- Fold in flour, baking soda, and salt
- Fold in frozen berry medley
- Fill muffin tin with approximately 1/4 cup batter per spot
- Bake for 14-16 minutes until golden brown on top
- Remove from pan to cooling rack, and enjoy!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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