Baking/ Bread/ Breakfast/ Recipe

Triple Berry Muffins

Homemade Triple Berry Muffins are filled with strawberries, raspberries and blueberries.

Strawberries, Raspberries and Blueberries take center stage in these homemade muffins.

Strawberries, raspberries and blueberries take center stage in these homemade triple berry muffins.

I couldn’t resist these fresh berries at the store. They looked so amazing and since I am craving all things associated with warmer weather, I bought one of each. Then I made these triple berry muffins! 

Strawberries, Raspberries and Blueberries

I am so happy that spring is finally here! At least it was all week. And then the weekend came… temps are back into the 40s and rain! Ugh! But at least the grass is turning green, the crocuses are blooming and the birds are chirping and there’s no snow! I really love spring but I also love summer. Summer is when we have an abundance of fresh fruit and produce. Right now I need to rely on our store to provide those for me. I stocked up on my latest trip to the grocery store!

Triple berry muffin batter.

I’ve made blueberry muffins and raspberry muffins, but never have I used blueberries and raspberries together in a muffin. To make it even better, I’ve added strawberries. You might call this the trifecta of muffins!

Triple berry muffins in the pan ready for the oven

I added orange zest and a bit of fresh squeezed orange juice to enhance the berries. You could also use a lemon instead of an orange.

Fresh out of the oven, triple berry muffins. Perfect for breakfast, brunch or a mid morning snack

5 from 4 votes
Homemade Triple Berry Muffins are filled with strawberries, raspberries and blueberries.
Triple Berry Muffins
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Homemade muffins filled with fresh strawberries, fresh raspberries and fresh blueberries. 

Course: Bread, Breakfast
Servings: 18 Muffins
Calories: 162 kcal
Author: Kathy
Ingredients
  • 2 cups flour
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • orange zest
  • 3 Tablespoons orange juice
  • 3/4 cup strawberries chopped
  • 3/4 cup raspberries
  • 3/4 cup blueberries
Instructions
  1. In a large bowl, combine flour, sugar, baking powder and salt. 

  2. In a separate bowl, combine egg, sour cream and oil.

  3. Add sour cream mixture to flour mixture. Mix lightly.

  4. Add orange zest and orange juice. Mix lightly

  5. Gently fold in strawberries, raspberries and blueberries.

  6. Divide into muffin tins sprayed with cooking spray or lined with cupcake liners.

  7. Bake in a preheated 400 degree oven for 15-20 minutes.

  8. Allow muffins to cool in pan for 15 minutes.  Remove from pan and continue cooling. 

Nutrition Facts
Triple Berry Muffins
Amount Per Serving
Calories 162 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Cholesterol 15mg 5%
Sodium 47mg 2%
Potassium 130mg 4%
Total Carbohydrates 19g 6%
Sugars 7g
Protein 2g 4%
Vitamin A 2%
Vitamin C 8.4%
Calcium 4.9%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Homemade muffins bursting with strawberries, raspberries and blueberries. Perfect for breakfast, brunch or a midday snack!

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10 Comments

  • Reply
    Nicoletta @sugarlovespices
    April 29, 2018 at 9:57 am

    They do look fresh and tasty and gorgeous like a summer day! I like that they are loaded with 3 kinds of berries (my favorites!) and the batter is so smooth and creamy with the sour cream and the vegetable oil. Great addition the orange zest/juice! Pinned!

    • Reply
      Kathy
      April 29, 2018 at 6:46 pm

      Thanks, Nicoletta! They disappeared quickly…but that tends to happen with three teenagers in the house!

  • Reply
    Mary Ann | The Beach House Kitchen
    April 29, 2018 at 10:18 am

    Love the triple berries Kathy!! These look fantastic!

    • Reply
      Kathy
      April 29, 2018 at 6:54 pm

      Anyone of these berries would be great in a muffin by itself, but they are pretty awesome altogether!

  • Reply
    David @ Spiced
    April 30, 2018 at 5:04 am

    I’m right there with ya about Spring, Kathy! It showed up, then it disappeared, but at least it’s supposed to come back this week. And I credit you and the berry-buying spree for luring Spring back out. 🙂 And these muffins really do sound amazing. I love how you used 3 different types of berries! These would be perfect for breakfast on a warm summer morning…or today. Haha!

  • Reply
    Dawn - Girl Heart Food
    April 30, 2018 at 6:53 am

    Nothing makes berry muffins better than having three types of berries! Perfect, especially now that the weather is warming up and there will be lots of local berries to use. Wishing I had one of these right now with coffee 😉

  • Reply
    [email protected]
    May 1, 2018 at 12:21 pm

    I wish I had one with my cup of tea right now!! The perfect springtime treat!

  • Reply
    Fran @ G'day Souffle'
    May 1, 2018 at 11:21 pm

    They look great- I’ll be right over (I wish)!

    • Reply
      Kathy
      May 2, 2018 at 6:08 pm

      I’ll have some ready for you! 😉

  • Reply
    allie @ Through Her Looking Glass
    May 2, 2018 at 8:57 am

    Hi Kathy – these look extra delicious!! I love all the fresh berries, in fact I made a pound cake yesterday with blueberries. Orange juice and zest is a great idea in muffins. It’s 80° here today – we can hardly believe it – it was in the 40’s just a couple days ago. Bring on the warm weather. Have a super week my friend!

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