Print Options

 
 
 Print
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

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

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.

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.