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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 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

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Reviewed Nov. 10, 2014

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

Reviewed Aug. 25, 2014

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

Reviewed Sep. 17, 2012

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

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."

Reviewed Mar. 8, 2010

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

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!"

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."

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!"

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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