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Triple Berry Muffins

 Triple Berry Muffins
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
18 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 3 cups King Arthur Unbleached 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

  • 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.
  • 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,

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Triple Berry Muffins (continued)

Nutritional Facts: 36 g carbohydrate, 1 g fiber, 4 g protein.