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
5 from 19 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


  • 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


  • 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


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 tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    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.

  • Reply
    July 23, 2021 at 10:15 pm

    5 stars
    Yum delicious. I added in 1/2 cup coconut a splash more milk and white chocolate chips on top

  • Reply
    June 15, 2021 at 7:19 pm

    5 stars
    Absolutely delicious. I’ve made these twice and each time the muffins have been perfect! Thanks for a great recipe

  • Reply
    June 2, 2021 at 11:58 am

    Can you add graham cracker crumbles to this recipe? Plus some sprinkled on top?

    • Reply
      Sue Moran
      June 2, 2021 at 2:22 pm

      You could definitely sprinkle them on top, but I haven’t tried mixing them into the batter. You might replace a bit of the flour with finely ground graham crumbs.

  • Reply
    Susan Bober
    May 24, 2021 at 5:10 am

    5 stars
    I followed the recipe exactly. The muffins were moist and delicious!

    • Reply
      Sue Moran
      May 24, 2021 at 5:41 am

      Thanks for coming back to let me know Susan, I just made a batch of these the other day 🙂

  • Reply
    Kim Glazer
    March 13, 2021 at 8:46 pm

    Could the Splenda-Stevia mix be substitued for sugar? How much would you suggest?

    • Reply
      Sue Moran
      March 14, 2021 at 6:14 am

      I’m not familiar with that particular mix, but I suggest an alternative granulated sugar that can be used in a 1 to 1 ratio, that way you can just use in the same amount.

  • Reply
    March 12, 2021 at 2:04 am

    Could these be made sugar-free, and if so, how?

  • Reply
    March 11, 2021 at 7:41 am

    5 stars
    Made exactly as recipe except used 3/4 c sugar and a little sprinkle if turbinado sugar on top. Look like bakehouse muffins. Delicious! Thank you.

  • Reply
    March 10, 2021 at 10:54 am

    5 stars
    I just made these and they are delicious! Thank you for the recipe.

    • Reply
      Sue Moran
      March 10, 2021 at 1:15 pm

      I get so excited when you guys make a recipe right away, thanks Diana.

  • Reply
    March 10, 2021 at 8:05 am

    Can you make these muffins without any of the lemon as for medical reasons I can not have any form of lemon?

    • Reply
      Sue Moran
      March 10, 2021 at 8:23 am

      Absolutely, you can just leave it out. If you’re interested you might use buttermilk in place of milk, but it’s not necessary.

  • Reply
    simone kingsolver
    March 10, 2021 at 6:15 am

    love your stuff, Sue! How to make these gluten-free?

    • Reply
      Sue Moran
      March 10, 2021 at 6:27 am

      Hi Simone ~ I would try substituting the flour with a good quality gf baking mix like one from Bob’s Red Mill or King Arthur Flour.

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