Best 2 Triple Berry Muffins Recipes
Indulge in a delightful journey of flavors with our Triple Berry Muffins, a symphony of sweet and tangy berries nestled in a tender, moist muffin. This recipe features a vibrant blend of blueberries, raspberries, and strawberries, each bursting with its unique flavor and color. The muffins are crowned with a golden brown streusel topping, adding a touch of texture and sweetness to every bite. This article presents three variations of our Triple Berry Muffins, each with its own unique twist. From a classic muffin to a gluten-free option and a vegan delight, we've got something for every taste and dietary preference. So, gather your ingredients, preheat your oven, and let's embark on a berry-licious baking adventure!
Check out the recipes below so you can choose the best recipe for yourself!
TRIPLE BERRY MUFFINS
Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
TRIPLE BERRY MUFFINS
Make and share this Triple Berry Muffins recipe from Food.com.
Provided by TishT
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375F.
- Line a 12-cup muffin tray with paper liners or spray them with a non-stick vegetable oil spray.
- In a large mixing bowl, with a whisk, blend the eggs with the brown sugar and whisk until frothy.
- Add the oil and milk and beat until blended.
- Blend in the bran.
- In a separate mixing bowl, with a whisk or fork, combine the baking powder, baking soda, and salt with the whole wheat and all-purpose flours.
- Gradually incorporate the dry ingredients into the egg mixture and beat, with a wooden spoon, until the batter is smooth.
- Fold in the berries and let the batter set for 5 minutes.
- Fill the muffin tins three quarters full and sprinkle about 1/2 tsp of brown sugar over each muffin.
- Bake for 22-25 minutes or until a toothpick, when inserted in the center of the muffin, comes out dry.
- Cool on a rack.
- Store in the refrigerator.
Tips:
- For the best flavor, use fresh berries. If you don't have fresh berries on hand, you can use frozen berries, but be sure to thaw them before using.
- To make sure your muffins are moist and fluffy, don't overmix the batter. Mix just until the ingredients are combined.
- If you want your muffins to have a crispy top, sprinkle them with sugar before baking.
- To test if your muffins are done, insert a toothpick into the center of one of them. If the toothpick comes out clean, the muffins are done.
- Let your muffins cool for a few minutes before serving. This will help them to hold their shape.
Conclusion:
This triple berry muffin recipe is a delicious and easy-to-make breakfast or snack. With its moist and fluffy texture and sweet and tangy flavor, it's sure to be a hit with everyone who tries it. So next time you're looking for a tasty and satisfying treat, give this recipe a try. You won't be disappointed!
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