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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 User ID: 6949896 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 User ID: 8088569 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 User ID: 3730031 36806
Reviewed Aug. 25, 2014

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

natandbella User ID: 1330851 64769
Reviewed Sep. 17, 2012

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

LindaBishLethbridge User ID: 3456531 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 User ID: 3456531 86089
Reviewed Mar. 8, 2010

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

sadieg User ID: 3925255 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 User ID: 2647017 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 User ID: 618655 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 User ID: 1151129 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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