These triple berry muffins are the best homemade berry muffins made from scratch. This is a moist berry muffin recipe made with greek yogurt and a sugar crusted top. You can easily substitute the triple berries for blueberries and make the most amazing blueberry muffins for brunch or an afternoon snack.
Do I need to use fresh berries for triple berry muffins?
Using fresh berries makes it a little easier but no, you don’t need to use fresh berries. You can use a frozen triple berry mix. The only thing you need to do is make sure the berries aren’t frozen when you fold them into the muffin batter. If I’m using frozen berries for this recipe (I used frozen in these pics!) I put the berries in a bowl and let them thaw. I drain the excess water out of the bowl and then add them to the batter.
These mixed berry muffins are made with 1 1/2 cups of berries If you’re using frozen berries you can add a little more and then you’ll have 1 1/2 cups after the berries are thawed.
This is the sugar I like to sprinkle on top of any blueberry muffins or these triple berry muffins. It takes just a minute but adds this sweet crunchy topping to these muffins.
This sugar crusted topping is made with raw sugar. It’s a course sugar granule and kind of melts as the muffins cook.
Are you making a big breakfast or brunch? This sweet potato breakfast casserole is the bomb dot com.
Tips for making the moist triple berry or blueberry muffins:
- This is easily customizable to blueberry muffins. Simply substitute the mixed berries for fresh or frozen blueberries.
- If you’re using frozen blueberries, simply let them thaw, drain the liquid off them and fold them into your batter.
- I’ve used flavored Greek yogurt before and it’s turned out great. Plain Greek Yogurt is best but just about anything will do. I’ve also used gogurts and sour cream or a mixture of all, for the substitution.
- These would also be great with a lemon glaze on in place of the raw sugar. So many possibilities!
These triple berry muffins are the best homemade berry muffins made from scratch. This is a moist berry muffin recipe made with greek yogurt and a sugar crusted top. You can easily substitute the triple berries for blueberries and make the most amazing blueberry muffins too!
- 3 Cups Flour
- 1 Cup Sugar
- 1 Tablespoon Baking Powder
- 1/2 tsp Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 Cup Greek Yogurt (plain)
- 2 large Eggs
- 1/2 Cup Butter (melted)
- 1 1/2 Cup Triple Berrys-fresh or frozen (mixture of blueberry, raspberry, and blackberry)
- 2 Tablespoons Lemon Juice
- 2 teaspoons Lemon zest
- Sugar in the raw
Preheat oven to 350 degrees. Grease 24 muffin tins or put muffin papers in the muffin pan.
In a large bowl, combine flour, baking powder, baking soda, and salt.
In another bowl, combine the greek yogurt and eggs. combine and then add the butter.
Combine the flour mixture with the greek yogurt mixture and fold just until mixed. (The batter will be pretty stiff.) Fold in the berries, lemon juice and the lemon zest.
Drop into the muffin tins. These don't rise much so fill the muffin tins almost to the top of the pan.
Sprinkle with raw sugar, about a teaspoon on each muffin. It makes a delicious sugar crusted topping!
Bake at 350 for 22-25 minutes or until golden brown. Enjoy!
Adapted from America's Test Kitchen's Big Beautiful Muffin Recipe
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