Triple Berry Muffins

November 6, 2024Teresa Ambra

Triple Berry Muffins are outrageously good! These delectable muffins feature strawberries, blueberries and raspberries along with cinnamon for the flavoring. They puff up nicely while baking and taste glorious! The recipe makes a large batch — about 6 dozen miniature muffins or 3 dozen regular-sized muffins. They’re perfect for family or company brunches or breakfasts or anytime you need to serve a crowd!

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I try to bake goodies every week we serve on our church’s hostess committee. While we’re only signed up for once a month, it usually works out to be more frequently since others may not be able to do their shift because of vacations or scheduling conflicts. I made Triple Berry Muffins back in early April. And, yes, they were very well received. I brought a couple dozen with me to church and gave away a couple of dozen to neighbors.

I bagged up the remaining two dozen for my husband and put them in small bags in the freezer. He likes a sweet treat frequently, and this way he can pull out a bag every so often and enjoy muffins for a few days. We have neighbors who enjoy eating sweets with their morning coffee, so it’s a win-win for everyone since I enjoy cooking and baking.

Triple Berry Muffins are exceptionally good if you want to take them out to your office for breakfast, if you’re hosting a holiday brunch or even to take to potlucks. While they’re sweet enough to serve for dessert, they’re even better for breakfast or snacks throughout the day. 🙂

Triple Berry Muffins are outrageously good!

These muffins include raspberries, strawberries and blueberries for triple the fruit flavor.

Cinnamon spices up the muffins.

This recipe makes a lot–6 dozen miniature muffins or 3 dozen regular-sized muffins.

Here’s what I did.

I used these ingredients.

Place unbleached flour in a mixing bowl (bleached flour toughens baked goods). Add granulated sugar, cinnamon, baking powder, baking soda and salt.

Stir ingredients to combine; set aside.

In a medium mixing bowl, melt butter.

Add eggs and half-and-half.

Whisk ingredients well to combine; add to dry mixture.

Wash fruit; dice strawberries; add to mixing bowl.

Stir ingredients just until combined.

Spray 6 dozen miniature muffin tins or 3 dozen regular-sized muffin tins with cooking spray. Spoon muffin batter into individual tins about 3/4 full.

Bake at 400 degrees about 9-11 minutes or until a toothpick inserted in center comes out clean. (Bake regular muffins about 17-18 minutes, or until a toothpick inserted in center comes out clean.

Allow muffins to cool in pans 5 minutes before removing muffins to wire cooling racks.

Serve with assorted fruit and your favorite breakfast casserole.

Triple Berry Muffins are so good, you’re going to feast on these scrumptious muffins!

If you enjoy fruit in your muffins, you’ll really enjoy these.

Here’s the recipe.

TRIPLE BERRY MUFFINS

(Recipe adapted from Taste of Home, Contest Winning Recipes, 2007, pg. 158)

Triple Berry Muffins

Teresa Ambra

Triple Berry Muffins have triple the delectable flavor since the recipe includes strawberries, blueberries and raspberries. These muffins puff up delightfully while baking and include cinnamon for scrumptious flavor. They're certainly crowd-pleasing, and also a terrific muffin for a company or holiday breakfast or brunch. Each batch makes either 6 dozen miniature muffins or 3 dozen regular-sized muffins. You'll be drooling from the first bite.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 69 kcal

Equipment

3 24-tin miniature muffin pans or three 12-tin regular muffin pans
1 large mixing bowl
1 medium mixing bowl
1 whisk
1 wooden spoon
1 sharp knife
1 cutting board
measuring cups
measuring spoons
1 colander

Ingredients

3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
1 1/2 cups granulated sugar
4 1/2 tsp. ground cinnamon
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
2 large eggs
1 1/4 cups half-and-half
1 cup salted butter melted
1 cup blueberries washed
1 cup raspberries washed
1 cup strawberries washed and diced

Instructions

Spray 6 dozen miniature muffin cups with cooking spray; set aside.
Preheat oven to 400º.
In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, salt and baking soda.
In a separate bowl combine eggs, half and half and butter.
Whisk until ingredients are well combined.
Add liquid ingredients to dry ingredients in mixing bowl.
Add berries and gently stir until ingredients are combined.
Do not overmix the batter.
Spoon muffin mixture into sprayed miniature muffin tins about three-fourths full.
Bake at 400º for about 9-11 minutes or regular muffin pans for 18 minutes, or until a toothpick inserted in center comes out clean.
Cool muffin pans for 5 minutes before removing muffins from pans to wire cooling racks.
Yield: 6 dozen miniature muffins, or 3 dozen regular-sized muffins.

Notes

Recipe adapted from Taste of Home.

Nutrition

Calories: 69kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 69mgPotassium: 22mgFiber: 1gSugar: 5gVitamin A: 104IUVitamin C: 2mgCalcium: 23mgIron: 0.3mg

Keyword blueberries, breakfast, brunch, cinnamon, muffins, raspberries, strawberries

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