Strawberries, Raspberries and Blueberries take center stage in these homemade triple berry muffins.
These easy to make muffins can be made with fresh or frozen berries and are perfect for breakfast, brunch or for snacking.
Mixed berry muffins
Three types of berries make these muffins extra delicious. Filled with raspberries, blueberries and strawberries. You get berries in every bite.
These triple berry muffins have tons of flavor from the berries, but there's also orange zest and orange juice added to the batter. The orange just adds a little extra flavor.
Make mixed berry muffins for breakfast, brunch or for a midday snack. They also make a delicious dessert!
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Berries - strawberries, blueberries and raspberries
- Sour Cream - adds a bit of flavor and helps develop a create crumb and cake like texture to the muffin
- Orange - both the zest and juice are added and gives a great burst of freshness. A fresh lemon could also be used.
Step by step directions
How to make it
In this section I share step by step photos, cooking method, techniques and a general overview. For detailed instructions, temperatures and timing, check the printable recipe card below.
- Combine flour, sugar, baking powder, baking soda and salt together in a large mixing bowl
- In a separate bowl, mix sour cream, oil, egg and vanilla together
- Add sour cream mixture to flour mixture. Stir just until mostly combined.
- Add orange zest and orange juice. Gently mix together.
- Fold in berries
- Add muffin batter to greased or paper lined muffin tin
- Bake in preheated 400°F oven for 14-16 minutes
- Allow muffins to cool in muffin tin until just warm
- Remove and serve warm or at room temperature
Recipe tips
- Do not over mix batter. Stir just enough so everything is combined.
- Use paper liners or spray muffin tin with nonstick spray
- Allow muffins to cool in muffin tins. While the berries are warm the muffins are very soft and may fall apart.
- Test muffins with a toothpick to determine if the are done
- Frozen berries may be used. Add frozen and increase baking time by 5-7 minutes.
Variations and substitutions
- Use just one or two berries
- Fresh or frozen berries may be used
- Use lemon juice and lemon zest instead of the orange zest
- Use plain greek yogurt instead of the sour cream. Don't use nonfat or low fat yogurt.
- Sprinkle a bit of coarse sugar over the top of the muffins before baking
- Make mini sized muffins by using a mini muffin tin. Bake for just 7-10 minutes.
Frequently asked questions
Once the muffins are fully cool, place in an airtight container and store at room temperature for 3-4 days.
These muffins are best eaten fresh. Freezing the muffins tends to make them fall apart once thawed.
More delicious muffin recipes
- Banana Walnut Muffins
- Applesauce Oatmeal Muffins
- Rhubarb Muffins
- Chocolate Zucchini Muffins
- Pear Muffins
- Lemon Poppy Seed Muffins
- Cinnamon Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious muffin recipes!
Triple Berry Muffins
Ingredients
- 2 cups flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 cup sour cream
- ½ cup vegetable oil
- ½ teaspoon vanilla
- 1 tablespoon orange zest
- ¼ cup orange juice
- ¾ cup strawberries (chopped)
- ¾ cup raspberries
- ¾ cup blueberries
Instructions
- Preheat oven to 400°F
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.2 cups flour, ½ cup sugar, 2 teaspoons baking powder, ¼ teaspoon salt, ½ teaspoon baking soda
- In a separate bowl, combine egg, sour cream, vanilla and oil.1 egg, 1 cup sour cream, ½ cup vegetable oil, ½ teaspoon vanilla
- Add sour cream mixture to flour mixture. Mix lightly.
- Add orange zest and orange juice. Mix lightly1 tablespoon orange zest, ¼ cup orange juice
- Gently fold in strawberries, raspberries and blueberries.¾ cup strawberries, ¾ cup raspberries, ¾ cup blueberries
- Divide into muffin tins sprayed with cooking spray or lined with paper liners.
- Bake in a preheated 400°F oven for 14-16 minutes. Test muffins with a toothpick to determine if they are done.
- Allow muffins to cool in pan for about 10-15 minutes. Remove from pan and continue cooling.
Notes
- Do not over mix batter. Stir just enough so everything is combined.
- Use paper liners or spray muffin tin with nonstick spray
- Allow muffins to cool in muffin tins. While the berries are warm the muffins are very soft and may fall apart.
- Test muffins with a toothpick to determine if the are done
- Frozen berries may be used. Add frozen and increase baking time by 5-7 minutes.
- Use just one or two berries
- Fresh or frozen berries may be used
- Use lemon juice and lemon zest instead of the orange zest
- Use plain greek yogurt instead of the sour cream. Don't use nonfat or low fat yogurt.
- Sprinkle a bit of coarse sugar over the top of the muffins before baking
- Make mini sized muffins by using a mini muffin tin. Bake for just 7-10 minutes.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Fred G says
Three berries--could a fourth be used or substituted?
Kathy says
You bet! Just keep the proportions the same.
Enjoy!!!
allie @ Through Her Looking Glass says
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!
Fran @ G'day Souffle' says
They look great- I'll be right over (I wish)!
Kathy says
I'll have some ready for you! 😉
annie@ciaochowbambina says
I wish I had one with my cup of tea right now!! The perfect springtime treat!
Dawn - Girl Heart Food says
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 😉
David @ Spiced says
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!
Mary Ann | The Beach House Kitchen says
Love the triple berries Kathy!! These look fantastic!
Kathy says
Anyone of these berries would be great in a muffin by itself, but they are pretty awesome altogether!
Nicoletta @sugarlovespices says
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!
Kathy says
Thanks, Nicoletta! They disappeared quickly...but that tends to happen with three teenagers in the house!