Triple Berry Muffins

Made with fresh or frozen mixed 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.

Course bread, Breakfast, muffin

Cuisine American

Keyword triple berry muffins

Prep Time 10

Cook Time 25

Servings

Calories 247kcal

Author Lauren

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.

Nutrition