Triple Berry Muffins
Bursting with fresh, juicy flavor, these Triple Berry Muffins are the ultimate breakfast treat or midday snack. Packed with a delightful trio of sweet blueberries, tart raspberries, and ripe, diced strawberries, each bite is a celebration of vibrant fruitiness. Made with wholesome ingredients like plain Greek yogurt for added moisture and a tender crumb, these muffins strike the perfect balance between light and luscious. Ready in just 35 minutes, this easy muffin recipe combines simple pantry staples with fresh ingredients for a crowd-pleasing treat that's perfect for on-the-go mornings or casual brunch spreads. Serve them warm straight from the oven, and pair with your favorite coffee or tea for a truly indulgent experience.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.75 cup milk
- 0.5 cup plain Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup fresh blueberries
- 0.75 cup fresh raspberries
- 0.5 cup fresh strawberries, diced
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the muffin cups lightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, milk, Greek yogurt, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Carefully fold the blueberries, raspberries, and diced strawberries into the batter, ensuring the berries are evenly distributed without breaking them apart.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Triple Berry Muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 15.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 108 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.
