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Triple Berry Muffins Recipe

Triple Berry Muffins Recipe

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. YIELD:18 servings


  • 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


  • 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.

Nutritional Facts

1 each: 257 calories, 12g fat (7g saturated fat), 53mg cholesterol, 286mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 4g protein .

Reviews for Triple Berry Muffins

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teresafayes 254226
Reviewed Sep. 17, 2016

"These are some of the best muffins I've ever tasted. I first made them several years ago, and they quickly became a family favorite. I sometimes use frozen berries if fresh aren't available and they still are great."

MrsBoord 58537
Reviewed Nov. 10, 2014

"So nummy!!! The kids, and I loved them!! It was really easy to subsitute and make egg and dairy free. :)"

ipperwash67 36806
Reviewed Aug. 25, 2014

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

natandbella 64769
Reviewed Sep. 17, 2012

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

LindaBishLethbridge 205098
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."

LindaBishLethbridge 86089
Reviewed Mar. 8, 2010

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

sadieg 43561
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!"

foag 36804
Reviewed Jul. 6, 2008

"I followed and did not add cinnamon.

I thought these muffins were good, simple, but good. There was no outstanding taste to these, just simpley berries. They were yummy, but I will search for a more unique tasting muffin."

jlynne8 87605
Reviewed Jun. 20, 2008

"The first time I made these, I somehow skipped over the cinnamon, and they were absolutely wonderful muffins. I tried them the next time with all that cinnamon, and I have to agree with "oberon's" review. They were a good cinnamon muffin, but you lost the fruit. I'm actually baking a batch right now, without the cinnamon. They're wonderful that way!"

oberon 36798
Reviewed Feb. 11, 2008

"Very disappointed in this recipe. All I could taste in these muffins was cinnamon. They were good as a cinnamon muffin, but we could not taste the expensive fruit at all. I`m a very good baker and I thought it was alot of cinnamon to be added. But I followed the recipe to a tee. I give it a 1/2 star."

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