Triple Berry Muffins

triple berry muffin

Triple Berry Muffins are high rising muffins bursting with tart berry flavor. We use fresh or frozen berries for a deliciously convenient breakfast treat. (This latest muffin recipe is a new favorite in the test kitchen!)

triple berry muffins on a tea towel

you’re going to love these triple berry muffins

Ok, this one is really good, people! In fact, we made this recipe three times, and ate just about every last muffin. It’s everything you could want in a perfect muffin ~ they’re moist, soft, and cake-y, with excellent flavor. How did we do it?  We’ve hit on the perfect ratio of butter, sugar, eggs, milk, flour and leavening for the texture, and nailed that bright flavor thanks to a generous amount of vanilla extract, lemon zest, and of course the bright, tart berries.

did I mention they’re a breeze to make?

  • Melted butter means no creaming.
  • No mixer necessary, just use a good old spoon.
  • You can do it in one bowl, just sift your dry ingredients right into your wet.
  • Use frozen berries right from the freezer for convenience.

 

a triple berry muffin on a bread board

why I use lemon zest and juice in mixed berry muffins

You might be wondering why there is lemon juice and zest in a berry muffin recipe. I do this for two reasons:

  1. I use lemon zest to brighten the berry flavor. Much like vanilla, lemon can bring out flavors and make them even more vibrant. The flavor of lemons is concentrated in the peel, so grating the bright yellow zest into my batter gives these muffins a distinctive flavor.
  2. A bit of lemon juice adds acidity to the batter, which helps it rise. The leaveners react with the acid to form carbon dioxide, which in turn rises the muffins.

 

breaking open a berry muffins with butter in the background

Baking with frozen berries

One of my favorite baking rituals of the year is in late winter when I use up the last of my precious frozen berries we picked the previous summer. That means sometime in February or March we bake something delicious with the random assortment that’s left in the freezer and get to enjoy that bright taste of fresh summer fruit.  I used a combo of raspberries, blackberries, and black raspberries, but feel free to get creative.

  • If you don’t have a stash of berries in your freezer, store-bought frozen berries will work great too.
  • Use your frozen berries straight from the freezer, don’t thaw them first.
  • I actually prefer to bake with frozen berries because they don’t get crushed or stain my batter when I fold them in.
  • Smaller frozen berries work best for muffins: avoid whole strawberries or very large blackberries.
  • Even when I’ve got fresh berries I’ll often flash freeze them before I bake with them!

mixed berry muffins on a bread board with butter and butter knife

top 3 tips for high rise muffins

  • make sure your oven is preheated – a hot, preheated oven helps muffins rise to their full potential.
  • for large high rise muffins fill your muffin cups right to the top.
  • a combination of baking powder and baking soda gives these muffins their nice lift. Make sure your baking powder is fresh.

reheat those leftovers

These muffins reheat beautifully in the microwave the next day – just microwave them for about 20 seconds and they will be (almost) as good as hot out of the oven.

berry muffins with empty muffin wrapper

More great uses for your frozen (or fresh) berries!

triple berry muffin
Print
5 from 22 votes

Triple Berry Muffins

Triple Berry Muffins are moist, sweet, and bursting with tart berry flavor. Use fresh or frozen berries for these classically delicious breakfast treats.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 12 muffins
Calories 291kcal
Author Sue Moran

Ingredients

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 2 tsp vanilla extract
  • zest of 1 medium lemon
  • 2 Tbsp lemon juice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 cups all purpose flour
  • 2 cups mixed berries (fresh or frozen), heaped

Instructions

  • Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
    muffin pan prepped with liners
  • In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, vanilla extract, lemon zest and lemon juice.
    Mixing wet ingredients for berry muffins
  • In a separate bowl, whisk together the baking powder, baking soda, salt, and flour.
    dry ingredients for berry muffins
  • Add the flour mixture to the wet ingredients and mix to combine, until there are no pockets of dry flour left.
    Batter for triple berry muffins
  • Gently fold in the berries, just until evenly distributed.
    Folding berries into muffin batter
  • Divide the batter between the prepared muffin cups. This recipe makes enough for 12 large muffins, so you should be able to fill your muffin cups all the way to the top.
  • Bake for about 25-30 minutes, until risen and just starting to turn golden on top.
    berry muffins, baked

Nutrition

Calories: 291kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 169mg | Potassium: 171mg | Fiber: 2g | Sugar: 21g | Vitamin A: 337IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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21 Comments

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    Please rate this recipe!




  • Reply
    Reneé
    November 25, 2021 at 4:33 pm

    5 stars
    Incredible taste, incredible size, incredibly easy! My kind of recipe!

  • Reply
    Tam
    October 15, 2021 at 1:16 pm

    5 stars
    Where oh where oh WHERRRRRRE has this amazing muffin been all my life???!!!!

    Followed recipe exactly as is – except I didn’t have vanilla extract so subbed the same amount of triple sec – OMG

    thank you this is now my go to recipe!

    • Reply
      Tam
      October 15, 2021 at 1:17 pm

      I made it a second time and used sugar twin (20 packets) as my hubby has type 2 diabetes – delish!

  • Reply
    Kay
    August 19, 2021 at 11:02 am

    Hi! Will definitely be trying this recipe. Thanks for posting. Can you sub almond milk and if so is it a 1:1 ratio?

    • Reply
      Sue Moran
      August 19, 2021 at 11:19 am

      yes, that will work fine.

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