Triple Berry Muffins
User Reviews
4.9
Triple Berry Muffins
Description
The Triple Berry Muffins recipe features a blend of mixed berries incorporated into a batter enriched with melted butter, eggs, milk, vanilla, and fresh lemon zest and juice. The flour is leavened with baking powder and baking soda, which helps produce a tender yet airy crumb. Baking at 375°F yields muffins with a golden, slightly crisp top and soft interior, punctuated by bursts of juicy berries. The lemon elements add a refreshing brightness that complements the berry sweetness, enhancing the overall flavor profile.
These muffins are suited for morning meals or casual snacks, offering a satisfying balance of buttery richness and fruity acidity. They can be baked in standard muffin tins lined with liners, making portioning easy and cleanup simple. The gentle folding technique ensures the berries stay whole, distributing fruit throughout the batter evenly without crushing them.
The recipe produces 12 large muffins, which can be served warm or at room temperature. They hold well for several days at room temperature when stored properly and can be reheated lightly if desired. Using fresh or frozen berries is acceptable; frozen should be thawed slightly to avoid excess moisture diluting the batter.
Ingredients
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 egg large
- 1 1/2 cups milk whole
- 2 tsp vanilla extract
- lemon zest of 1 medium
- 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.
- In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, vanilla extract, lemon zest and lemon juice.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and flour.
- Add the flour mixture to the wet ingredients and mix to combine, until there are no pockets of dry flour left.
- Gently fold in the berries, just until evenly distributed.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 169mg | 7% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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