Made with fresh berries and pantry ingredients, these Triple Berry Muffins are great for breakfast or a snack! Make extras of these homemade muffins with Blueberries, Strawberries & Raspberries to freeze so you always have a grab-and-go breakfast on hand.
Triple Berry Muffins
As a mom, I’ve found it to be very important to get my kids in the kitchen and begin teaching them how to bake and cook. It’s not something I do with just my daughter but also my one-year-old son. I love instilling in them that cooking isn’t a chore but rather something fun.
These Triple Berry Muffins are actually the creation of my daughter. We were making blueberry muffins when she said, “Mommy, can we have all the berries?”, referring to the other berries in the fridge.
Though I’d never made mixed berry muffins, I thought, why not? and these Triple Berry Muffins were born.
I used the basic muffin mix that I use for blueberry muffins and several others, and a mixture of blueberries, strawberries, and raspberries. Blackberries would also work. You can use a frozen berry mix or whatever fresh berries happen to be in season to make these.
We enjoyed these fresh out of the oven and I also threw some in the freezer to grab-and-go whenever we wanted!
Loving baking with berries? Try this Blueberry bread and this strawberry skillet bread!
Serving Suggestions
I’m a big fan of eating muffins warm straight from the oven! Otherwise, I always pop them in the microwave for 30-60 seconds to warm before enjoying.
Sometimes I’ll add butter, cream cheese, or even peanut butter to my muffins. In the case of these berry muffins, I think the berries keep them moist and flavorful enough to enjoy without anything added.
One of my favorite things about muffins is that I can grab one and eat it in the car or on the way out of the door, so I always like to keep some on hand.
Can I Freeze Homemade Muffins?
Yes! These Triple Berry Muffins are perfect for freezing. Allow them to cool completely, then place in a freezer ziploc bag in a single layer. Lay flat in the freezer. They’ll last for up to 6 months frozen – though if your house is anything like mine, they’ll disappear way before that.
To enjoy later, just pop your frozen muffin in the microwave for 30-45 seconds and you’re good to go!
How long do muffins keep fresh?
These berry muffins will keep for 3 days in an airtight container if they last that long after your family gets a taste of them!
Tips for Making the best homemade Muffins
Best Muffin tin liners. When making muffins I love using silicone muffin cups because they bake nicely and then we can reuse them. I never have to worry about not having muffin cups when baking. You can also get the mini muffin silicone cups to use in the mini muffin pans, that are great for the younger kiddos or if you don’t want to have regular muffins.
Easy Muffin tin filling. If you are looking for a less messy way to fill your muffin cups this Batter Dispenser with Measurement for Muffins is perfect!
Gently stir the batter. When you are mixing the batter you don’t want to over stir. You also want to make sure you don’t mash the banana chunks when you add them in to the mix.
Room temperature ingredients. Having room temperature milk, butter and eggs when making muffins is going to give you perfectly fluffy muffins every time. When you use room temperature ingredients you get a smooth mixture that traps the air when mixing and then gives you fluffy muffins as they bake in the oven.
Triple Berry Muffins Ingredients
- granulated white sugar
- Salted Butter
- Eggs
- Vanilla Extract
- Milk
- All-purpose Flour
- Baking Powder
- Blueberries
- Raspberries
- Strawberries, Sliced
How to Make Triple Berry Muffins
Place cupcake liners into your muffin pan. Preheat your oven to 350 degrees.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Beat in the egg, vanilla, and beat on low until well combined.
Combine the flour and baking powder in a small bowl.
Add the flour mixture a little at a time to the butter mixture, alternating with the milk.
Fold in the berries.
Fill the muffin cups 2/3 of the way fill.
Bake for 25- 30 minutes or until a toothpick comes out mostly clean when inserted into the middle.
Remove from the pan and let them cool on a cooling rack.
Easy Muffin Recipes
- Greek yogurt Blueberry muffins
- Banana Carrot muffins
- Blueberry Streusel Muffins
- Whole wheat pumpkin muffins
- Pumpkin Banana Chocolate Chip muffins
- Banana Chocolate chip muffins
- Pumpkin Banana muffins
- Banana Coconut Muffins
- Whole Wheat apple muffins
- Blueberry Banana Mini Muffins
Triple Berry Muffins
Ingredients
- 1 cup white sugar
- 1/2 Cup Salted Butter
- 2 eggs
- 1 Tbsp Vanilla Extract
- 1 Cup Milk
- 2 cups All-purpose Flour
- 2 tsp Baking Powder
- 3/4 Cup Blueberries
- 3/4 Cup Raspberries
- 3/4 Cup Strawberries Sliced
Instructions
- Place cupcake liners into your muffin pan. Preheat your oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla into the butter and sugar mixture until well combined.
- Combine the flour and baking powder in a small bowl.
- Add the flour mixture a little at a time to the butter mixture, alternating with the milk.
- Fold in the berries.
- Fill the pan 2/3 of the way fill.
- Bake for 25- 30 minutes or until a toothpick comes out mostly clean when inserted into the middle.
- Remove from the pan and let them cool on a cooling rack.
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