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Triple Berry Muffins
Homemade muffins filled with fresh strawberries, fresh raspberries and fresh blueberries.
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
27
minutes
minutes
Servings
12
Muffins
Calories
168
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Whisk
Muffin Tin
Cookie Scoop
Cooling Rack
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 lightly
1 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.
Variations
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.
Nutrition
Serving:
1
muffin
|
Calories:
168
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
25
mg
|
Sodium:
108
mg
|
Potassium:
297
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin A:
160
IU
|
Vitamin C:
12
mg
|
Calcium:
117
mg
|
Iron:
1
mg