Triple Berry Muffins

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These muffins are delicious at any point of the summer, but they feel particularly festive for the 4th of July!

Triple Berry Muffins

makes about 20-24 muffins , 25 minutes bake time

3 cups flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1 1/4 cup whole milk

2 large eggs, beaten

2 sticks creamery unsalted butter

1 tsp vanilla extract

2 cups fresh berries (blueberries, raspberries, blackberries)

2 cups granulated sugar

Preheat oven to 350 degrees. In a large bowl, combine dry ingredients (except the sugar). In a separate bowl, combine wet ingredients. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir to combine. The batter may be thick.

Add berries and stir gently. The final step is to add the sugar, stirring to combine without over mixing. Adding the sugar in at the last minute doesn’t give it much time to break down so you’re left with a nice sweet crust on the muffin tops!

Scoop into a muffin pan that has been lined with cups and sprayed with non-stick spray. Fill muffin cups about 2/3 full.

Bake at 350 for 20-25 minutes.


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Cheryl Carter says · 07.01.22


sally says · 07.02.22

Made these today and super yummy! This recipe is a keeper – I did all blueberries. YUM!

Miss Daisy says · 07.03.22

Do you have a link to the original recipe because I’m confused by the directions. When do you add the butter and is it melted?

Heather says · 07.04.22

Is the butter supposed to be creamed or melted? I had a really difficult time getting it incorporated into the wet ingredients.

Theo says · 07.07.22

Great post dude ! thanks for sharing !

Phoenix says · 07.15.22

Muffins seem a little flat on top. Does the recipe call for softened or melted butter? Usually you cream softened butter with sugar. Thx.

Kate says · 07.15.22