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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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