Triple Berry Muffins Recipe
Triple Berry Muffins Recipe photo by Taste of Home

Triple Berry Muffins Recipe

Publisher Photo
Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 18 servings

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 4-1/2 teaspoons ground cinnamon
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1-1/4 cups whole milk
  • 1 cup butter, melted
  • 1 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/2 cup chopped fresh strawberries

Nutritional Facts

1 serving (1 each) equals 257 calories, 12 g fat (7 g saturated fat), 53 mg cholesterol, 286 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Originally published as Triple Berry Muffins in Quick Cooking September/October 2002, p27

Nutritional Facts

1 serving (1 each) equals 257 calories, 12 g fat (7 g saturated fat), 53 mg cholesterol, 286 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Triple Berry Muffins

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 25, 2014

"These were great! Did sprinkle a little powder sugar on muffins after baking & cooled. Thanks!"

MY REVIEW
Reviewed Sep. 17, 2012

"Wonderful! Perfect texture, moist without falling apart, lots of flavor! I added sliced almonds and 1T vanilla."

MY REVIEW
Reviewed Apr. 2, 2010

"I have made these with frozen berries and with 3/4 c. Splenda and 3/4 c. sugar with excellant results."

MY REVIEW
Reviewed Mar. 8, 2010

"I used frozen berries and it turned out great. Very moist and tastee."

MY REVIEW
Reviewed Feb. 28, 2009

"I Made these muffins for the first time. I loved them and so did my family. When I read the ingredients I found that 4 and a half teaspoons of Cinnamon was a bit much. Instead I put only half a teaspoon and I also added a little bit of vanilla extract. They tasted perfect. Its a great on the run breakfast that's healthy and delicious.Thanks!"

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