Description
These Triple Berry Muffins are a delightful combination of flavors, featuring blueberries, raspberries, and blackberries. With simple preparation and irresistible taste, they make for a perfect breakfast or snack that’s both satisfying and homemade!
Ingredients
Scale
- ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 1 cup (148 g) blueberries
- ½ cup (61.5 g) raspberries, whole or gently halved if large
- ½ cup (70 g) blackberries, whole or gently halved if large
Instructions
- Preheat your oven to 400°F. Line muffin tins with liners and set aside.
- In a large bowl, combine the cold, cubed butter, sugar, flour, baking powder, and salt. Use your fingers to rub the mixture into the butter until it resembles coarse crumbs.
- In a separate medium bowl, whisk together the buttermilk and eggs. Pour this mixture over the butter and flour, mixing until just incorporated. It's okay if there are a few lumps!
- Gently fold in the blueberries, raspberries, and blackberries, allowing some berries to break apart for a lovely swirl effect.
- Scoop the batter into the lined muffin tins, filling each about ⅔ full.
- Bake for 18 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the muffins cool in the tins for about 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, consider adding a teaspoon of vanilla extract to the batter.
These muffins can be frozen. Just make sure they are cooled completely before sealing them in an airtight container.
Feel free to substitute the berries with your favorites or what’s in season!
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg