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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 minutes minutes
Cook Time 25 minutes minutes
Servings 12
Calories 247 kcal
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.
Calories: 247 kcal | Carbohydrates: 37 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 50 mg | Sodium: 88 mg | Potassium: 163 mg | Fiber: 1 g | Sugar: 20 g | Vitamin A: 317 IU | Vitamin C: 8 mg | Calcium: 66 mg | Iron: 1 mg