Triple Berry Muffins
I made these triple berry muffins recently because I’ve been in the mood to bake. My kids adore baked goods of any kind but they have always really loved muffins. I had raspberries, blueberries and strawberries in the refrigerator as well as buttermilk so I made these triple berry muffins for a snack after school. These beauties were bursting with berries that sweetened while baking and the turbinado sugar made a nice crisp top. My kids each had one warm from the pan and said they were very tasty then devoured a second one.
How to Make Triple Berry Muffins
Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
Prepare the muffin batter by whisking together the white sugar, brown sugar, and eggs until well creamy and smooth. Add the buttermilk, oil, and vanilla extract then whisk until smooth and creamy.
In a separate dish stir the flour, baking powder, and salt together until well combined.
Slowly add half of the flour mixture to the batter and mix. Add the remaining flour and mix until just combined.
Gently fold in nearly all of the raspberries, blueberries, and strawberries, leaving a few behind to add to the top later. Pour the batter equally into the muffin pan filling them to the top. Add the remaining few raspberries, blueberries, and strawberries to the top of each muffin, as needed.
Sprinkle some coarse turbinado sugar on top of each muffin.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy.
Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
Equipment
Ingredients
- ¾ cup white sugar
- ¼ cup brown sugar
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- ½ tsp vanilla extract
- Zest from half a lemon
- 3 cups flour
- 4 tsp baking powder
- ½ tsp salt
- ½ cup raspberries
- ½ cup blueberries
- ½ cup strawberries, hulled & diced
- Turbinado sugar
Instructions
- Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
- Prepare the muffin batter by whisking together the white sugar, brown sugar, and eggs until well creamy and smooth.
- Add the buttermilk, oil, and vanilla extract then whisk until smooth and creamy.
- In a separate dish stir the flour, baking powder, and salt together until well combined.
- Slowly add half of the flour mixture to the batter and mix. Add the remaining flour and mix until just combined.
- Gently fold in nearly all of the raspberries, blueberries, and strawberries, leaving a few behind to add to the top later. Pour the batter equally into the muffin pan filling them to the top. Add the remaining few raspberries, blueberries, and strawberries to the top of each muffin, as needed.
- Sprinkle some coarse turbinado sugar on top of each muffin.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
They look berry yummy and healthy 🙂
Mixing the berries looks yummy.
What did I miss. It says to add half of the flour so when do you add the other half of the flour.?
Linda,
Thanks for letting me know! I’ve fixed the recipe.
-Pam
You can never have too many berries in your muffins!!