Triberry Muffins
Bursting with the vibrant flavors of fresh blueberries, raspberries, and strawberries, these Triberry Muffins are the ultimate treat for berry lovers. Perfectly soft and moist thanks to a combination of buttermilk and melted butter, each bite is a delightful mix of tart and sweet. Quick and easy to prepare in just 15 minutes, these muffins bake to golden perfection in under half an hour, making them an ideal breakfast, snack, or dessert. The trio of fresh berries not only adds a pop of color but also ensures a juicy, flavorful bite every time. Whether served warm with your morning coffee or enjoyed as an on-the-go treat, these homemade muffins are sure to become a family favorite. Perfect for seasonal berry harvests, brunch gatherings, or simply satisfying your sweet tooth, Triberry Muffins capture the essence of summer in every bite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup buttermilk
- 0.5 cups unsalted butter, melted and cooled
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.75 cups fresh blueberries
- 0.75 cups fresh raspberries
- 0.75 cups fresh strawberries, diced
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or coat with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, melted and cooled butter, eggs, and vanilla extract until smooth.
Create a well in the center of the dry ingredients and gradually pour in the wet ingredients, gently mixing until just combined. Avoid overmixing to ensure light and fluffy muffins.
Carefully fold in the blueberries, raspberries, and diced strawberries with a rubber spatula, being mindful not to crush the berries.
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your Triberry Muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 15.9 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
